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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Treat your dinner guests like kings and queens by serving them these individual stuffed chicken breasts. -Nancy Schubert, Lake Forest, Illinois Ingredients:
2 cups seasoned bread crumbs |
1/2 cup hot water |
10 tablespoons butter, melted, divided |
2 tablespoons finely chopped onion |
1 tablespoon minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon poultry seasoning |
pinch pepper |
4 bone-in chicken breast halves |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon paprika |
sour cream mushroom sauce: |
1/2 pound sliced fresh mushrooms |
1/4 cup chopped onion |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup heavy whipping cream |
1/2 cup sour cream |
Directions:
1. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13-in. x 9-in. baking dish. Drizzle with remaining butter.
2. Bake, uncovered, at 325° for 1 to 1-1/4 hours or until a meat thermometer reads 170°. Meanwhile, for sauce, saute mushrooms and onion in butter until tender. Stir in the flour, salt and pepper. Whisk in cream until blended. Bring to a boil. Cook and stir for 1 minute or until thickened. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken. Yield: 4 servings.
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