Stuffed Chicken Breast Italiano

1 box corn bread stuffing mix
4 boneless, skinless chicken breast
3 oz. Italian bread crumbs
1 tsp. sugar
2 oz. chopped mushrooms
2 TBS. Italian dressing

Preheat oven to 375°.
Prepare the corn bread mix as instructed on the package, adding the mushrooms.
Set aside.
Pour bread crumbs and sugar into a plastic bag.
Shake together. (The sugar helps the bread crumbs stick to the chicken.)
Rinse the chicken and pat dry with a paper towel.
Pour the Italian dressing into a bowl.
Dip the chicken in to the dressing, shake off any excess.
Place the chicken in the bag with the bread crumb mixture, seal and shake until well coated.
Now that the breasts are coated, make a two or three inch slit in the side of the meat, making a pouch.
Fill the pouch with the corn bread stuffing.
Place in a baking dish and bake for 25 to 30 minutes, or until internal temperature is 160°.
Serve with angel hair pasta topped with garlic butter and grated cheese.

Makes 4 servings.