Southern-Stuffed Rosemary Chicken

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Southern Living


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2 (6-oz.) packages cornbread stuffing mix

1 large egg, lightly beaten

1/2 cup finely chopped pecans, toasted

8 skinned and boned chicken breasts

1/4 cup olive oil, divided

1 tablespoon chopped fresh rosemary

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup grated Parmesan cheese

1 (8-oz.) package sliced fresh mushrooms

4 green onions, sliced

1 (10 3/4-oz.) can reduced-fat cream of chicken soup

1 cup chicken broth

Garnish: fresh rosemary sprigs

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