Mushroom dill chicken rolls

Yield: 4 servings

Measure Ingredient
2 tablespoons Margarine; in pieces
1 cup Hot water
2 cups Stove Top Stuffing, in canister
1 small Red bell pepper; chopped
1 \N Egg; beaten
4 \N Chicken breasts; boneless, skinless and pounded 1/4\" thick
2 tablespoons Margarine; melted
\N \N Pepper
1 can Cream of mushroom soup
½ cup Water
½ teaspoon Dill weed

Heat oven to 400. Stir cut margarine into hot water until melted. Add stuffing crumbs, red pepper and egg; stir until moistened. Spoon stuffing evenly on chicken; roll tightly. Secure with toothpicks.

Place in greased 9" square baking pan. Brush with melted margarine; sprinkle with pepper. Bake 30 to 35 minutes or until cooked through.

Heat soup, water and dill in saucepan. Serve over chicken. Source: Stove Top ad Submitted By MEG ANTCZAK On 05-02-95

Similar recipes