Southern-Stuffed Rosemary Chicken

Ingredients

• 8  chicken breast 
• 1 cup chicken broth 
• 10.8 oz cream of chicken soup reduced-fat canned
• 1 large eggs lightly beaten
• 8 oz mushrooms fresh sliced
• 1 tablespoon rosemary leaves fresh chopped
• 4  spring onion sliced
• 0.3 cup olive oil divided
• 0.3 cup parmesan cheese grated
• 0.5 cup pecans toasted finely chopped
• 0.5 teaspoon pepper 
• 8 servings rosemary fresh
• 1 teaspoon salt 
• 12 oz bread stuffing mix 

Equipment

• frying pan
• oven
• baking pan
• stove

Directions

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.
3. Sprinkle chicken evenly with salt, pepper, and Parmesan cheese.
4. Bake chicken, uncovered, at 400 for 20 minutes or until done.
5. Saut 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.
6. Note: For testing purposes only, we used Stove Top Cornbread Stuffing
7. Mix.