Southern-Stuffed Rosemary Chicken

• 2 (6-oz.) packages cornbread stuffing mix
• 1 large egg, lightly beaten
• 1/2 cup finely chopped pecans, toasted
• 8 skinned and boned chicken breasts
• 1/4 cup olive oil, divided
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• 1 (8-oz.) package sliced fresh mushrooms
• 4 green onions, sliced
• 1 (10 3/4-oz.) can reduced-fat cream of chicken soup
• 1 cup chicken broth
• Garnish: fresh rosemary sprigs

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 400u0b0 for 20 minutes or until done.
4. Saute mushrooms and onions in remaining 1 Tbsp. oil in a large skillet over medium-high heat 5 minutes or until tender; stir in soup and chicken broth. Reduce heat, and simmer, stirring often, 5 minutes or until thoroughly heated. Spoon mushroom mixture evenly over chicken; garnish, if desired.
5. Note: For testing purposes only, we used Stove Top Cornbread Stuffing Mix.

cornbread stuffing mix, egg, pecans, chicken breasts, olive oil, rosemary, salt, pepper, parmesan cheese, mushrooms, green onions, cream of chicken soup, chicken broth, rosemary sprigs

Taken from www.myrecipes.com/recipe/southern-stuffed-rosemary-chicken (may not work)