Mushroom dill chicken rolls
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine; in pieces |
| 1 | cup | Hot water |
| 2 | cups | Stove Top Stuffing, in canister |
| 1 | small | Red bell pepper; chopped |
| 1 | Egg; beaten | |
| 4 | Chicken breasts; boneless, skinless and pounded 1/4\" thick | |
| 2 | tablespoons | Margarine; melted |
| Pepper | ||
| 1 | can | Cream of mushroom soup |
| ½ | cup | Water |
| ½ | teaspoon | Dill weed |
Directions
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