Recipie Swap

Southern Stuffed Rosemary Chicken

Ingredients
2 (6-oz.) packages cornbread stuffing mix

(OR i just used left over dressing from thanksgiving OR i just make my own stuffing with cornbread mix and celery and whatever else i like in stuffing, you can use chicken broth for this)
1 large egg, lightly beaten
1/2 cup finely chopped pecans, toasted
8 skinned and boned chicken breasts
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup chicken broth
Garnish: fresh rosemary sprigs

Preparation
1. Prepare stuffing mix according to package directions, and let cool. Stir in egg and pecans.
2. Butterfly chicken breasts by making a lengthwise cut in 1 side, cutting to but not through the opposite side; unfold. Spoon stuffing mixture evenly down center of one side of each butterflied chicken breast; fold opposite side over stuffing, and place in a lightly greased baking dish. Stir together 3 Tbsp. olive oil and chopped rosemary; brush evenly over chicken. Sprinkle chicken evenly with salt, pepper, and Parmesan cheese.
3. Bake chicken, uncovered, at 400° for 20 minutes or until done.
4. garnish with fresh Rosemary

I love this recipe and Bry loves it too, it's become a new family fav this year! YUM-O Enjoy!

PS. this recipe first called for a mushroom sauce to put on top... Bry told me ten years ago when we first stared dating that he was allergic to mushrooms... since we've been married i have found that it was a lie (he just hates them and knew i would want him o try them if he hadn't told me he was allergic) SOOOO... i make it withOUT the mushrooms :) and it's JUST as good.