Mushroom-Stuffed Chicken Breasts

• 1-1/2 cups chopped fresh mushrooms
• 1/4 cup chopped celery
• 1/4 cup chopped green onions
• 1/4 teaspoon dried marjoram
• 1/4 cup butter, divided
• 1 package (6 ounces) chicken-flavored stuffing mix, coarsely crushed, divided
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1 egg
• 2 tablespoons milk
• 1 teaspoon paprika

1. In a small skillet, saute the mushrooms, celery, onions and marjoram in 2 tablespoons butter for 3-4 minutes or until vegetables are tender. Stir in 1/2 cup stuffing mix.
2. Flatten chicken to 1/4-in. thickness. Spoon mushroom mixture down the center of each. Roll up and secure with toothpicks.
3. In a shallow bowl, whisk egg and milk. Place the remaining stuffing mix in another bowl; stir in paprika. Dip chicken in egg mixture, then coat with crumb mixture. Place seam side down in a greased 8-in. square baking dish.
4. Melt remaining butter; drizzle over chicken. Bake, uncovered, at 375u0b0 for 30-35 minutes or until meat is no longer pink. Discard toothpicks.

fresh mushrooms, celery, green onions, marjoram, butter, chicken, chicken breast halves, egg, milk, paprika

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