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Ingredients
- 8 chicken breasts (split, skinned, boned)
- 8 ounce Pepperidge Farm herb seasoned stuffing mix
- 1/2 c. butter
- 1 pound fresh, sliced mushrooms (sauteed about 5 min)
- 1 (10 3/4 ounce) can chicken broth/stock
- 16 slices Muenster cheese
- 4 large eggs, slightly beaten
Directions
- Dip chicken breasts in large eggs. Soak 15 min. Roll chicken in stuffing mix (break up any large pcs). Fry in butter till golden brown, being careful not to burn.Layer a 9x13 casserole dish with breasts. Place cheese slices on each breast. Pour mushrooms over all, then pour on chicken broth/stock. Bake at 350 degrees for 30 min. Serves 8-10.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2112g | |
| Calories 3762 | |
| Calories from Fat 2452 | 65% |
| Total Fat 277.78g | 347% |
| Saturated Fat 157.17g | 629% |
| Trans Fat 0.11g | |
| Cholesterol 1885mg | 628% |
| Sodium 5900mg | 246% |
| Potassium 3761mg | 107% |
| Total Carbs 71.02g | 19% |
| Dietary Fiber 9.1g | 30% |
| Sugars 19.22g | 13% |
| Protein 249.69g | 400% |
