This recipe is worthy of a special occassion and can be varied as described by the other reviewers. I used boneless, skinless thighs and wrapped the chicken around the stuffing using a toothpick. I also substituted thyme for the rosemary since I had it in the frig. I followed the instructions with the exception of those changes and agree that 20 minutes was not long enough for baking. I ended up cooking the chicken 30 – 35 minutes as noted by another reviewer. I think serving it with rice and stir-fried vegies would be nice.This surprisingly easy recipe takes less than an hour to prepare and consistently receives top ratings from reviewers. Chicken breasts are stuffed with toasted pecans and cornbread stuffing, then topped with a creamy sauce, parmesan cheese, and chopped fresh rosemary.  This recipe recipe personally recommended  to the viewers. Source.

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