Ingredients

The following ingredients have 4 Servings
  • 4 bone-in split chicken breasts
  • 10 oz sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 1 sprig fresh rosemary (about 3-inches long or 2 tsp dehydrated rosemary (crushed))

Instruction

  • Preheat oven to 375 degrees F
  • Cut a deep pocket through the thickest part of the breast (see post pics for place to cut)
  • Heat the 1 tbs butter and olive oil in a large skillet over medium-high heat.
  • Saute mushrooms, onion and garlic until mushrooms begin to brown; add the 1 tsp salt. Let the mushroom mixture cool until you can handle it.
  • Rosemary Butter: melt butter with sprig of rosemary in a small saucepan; set aside.
  • Stuff pockets in chicken with the mushroom mixture.
  • Place chicken breasts in a large (13 x 9 should do) baking dish
  • Baste with half the butter mixture.
  • Bake for 30 minutes then baste with the remaining rosemary butter.
  • Bake for an additional 20-30 minutes or until chicken tests done (registers 175 degrees on a meat thermometer or juices run clear)