STUFFED CHICKEN BREASTS Rosemary & Garlic Seasoning
1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
3 tablespoons butter, divided
2 teaspoons chicken bouillon granules
½ cup boiling water
3 cups bread crumbs
3 tablespoons parsley flakes
3 tablespoons Rosemary & Garlic Seasoning
8 boneless skinless chicken breasts halves (4 ounces each)
¼ teaspoon black pepper
½ teaspoon salt
2 tablespoons fresh Rosemary
4 slices provolone cheese, cut in half
8 ounces chicken broth
1. In a small nonstick skillet, sauté the onion, celery and garlic in 2 tablespoons butter until tender. Stir in the bread crumbs, milk, herbs and celery mixture.
2. Flatten chicken breasts to ¼ inch thickness. Sprinkle with salt and pepper. Spread bread crumbs mixture and cheese over chicken; roll up. Secure with toothpicks.
3. Place in a 13 X 9 inch baking dish coated with cooking spray. Melt remaining butter and brush over chicken. Bake, covered at 350⁰F for 25 – 30 minutes or until a meat thermometer reads 170⁰F. Discard toothpicks.