Southern-Stuffed Rosemary Chicken

Recipe From: Southern Living Magazine
Adapted By: Tammy Ammon
Serves: 8

• 12 ounces cornbread stuffing mix
• 1 egg, lightly beaten
• 1/2 cup pecans, finally chopped
• 8 boneless, skinless chicken breasts
• 1/4 cup extra-virgin olive oil, divided
• 1 tbsp. fresh rosemary, chopped
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup grated Parmesan cheese
• 4 green onions, sliced
• 10 3/4 ounces cream of chicken soup
• 1 cup chicken broth
• fresh rosemary sprigs
  

1. Preheat oven to 400 degrees. Lightly grease a 9x12-inch baking dish.
2. Prepare stuffing mix according to package directions, and let cool. Stir in egg and pecans.
3. Butterfly chicken breasts by making a lengthwise cut in one 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 baking dish. Stir together 3 tbsps. olive oil and chopped rosemary, and brush evenly over chicken. Sprinkle chicken evenly with salt, pepper, and Parmesan cheese. If you have any leftover stuffing, you can tuck it in around the chicken breasts.
4. Bake uncovered for 20 minutes or until done.
5. While chicken is cooking, in a medium skillet heat remaining 1 tbsp. of olive oil over medium-high heat. Stir in soup and chicken broth. Reduce heat and simmer, stirring often, for 5 minutes or until heated through. Can continue to warm on stove until chicken is done.
6. Remove chicken from oven and drizzle some sauce over chicken, but reserve the majority to serve on the side. Garnish with rosemary sprigs.