Stuffing Stuffed Chicken Breasts

• 1 small onion, chopped
• 1 celery rib, chopped
• 1 garlic clove, minced
• 2 tablespoons butter, divided
• 1 teaspoon reduced-sodium chicken bouillon granules
• 1/4 cup boiling water
• 3 cups soft bread crumbs
• 3 tablespoons fat-free milk
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 8 boneless skinless chicken breast halves (4 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside.
2. Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks.
3. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350u0b0 for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170u0b0. Discard toothpicks.

onion, celery, garlic, butter, chicken bouillon granules, boiling water, bread crumbs, milk, parsley flakes, rosemary, thyme, chicken, salt, pepper

Taken from www.tasteofhome.com/recipes/stuffing-stuffed-chicken-breasts/ (may not work)