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