Stuffed chicken breasts with mushroom sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Hot water |
| 4 | tablespoons | Margarine, cut in pieces |
| 1 | pack | (6 oz) Stove Top Chicken Flavor Stuffing Mix |
| 1 | Egg, beaten | |
| 6 | Boneless skinless chicken breast halves, pounded 1/4 inch thick | |
| 2 | tablespoons | Melted margarine |
| 1 | can | (10 3/4 oz) condensed cream of mushroom soup |
| ½ | cup | Water |
| ¼ | teaspoon | Dill weed |
Directions
My family really enjoys this recipe, which I got off the back of a box of Stove Top Stuffing.
Heat oven to 400 degrees. Stir hot water, 4 tablespoons margarine and contents of vegetable/seasoning packet in bowl until margarine is melted.
Add stuffing crumbs and egg; stir until moistened. Spoon stuffing onto each breast; wrap chicken around stuffing. Place seam side down, in greased shallow baking dish. Brush with melted margarine. Place any remaining stuffing in center of dish. Bake 30 to 35 minutes or until chicken is thoroughly cooked. Heat soup, water, and dill in saucepan. Serve over chicken. Makes 6 servings
I reduce the water to 1⅓ cups, as I find that the stuffing is too moist otherwise. Also, I omit the dill weed, as I do not have it on hand.
Posted to EAT-L Digest 10 Feb 97 by Jennifer Kilburn <jkilburn@...> on Feb 11, 1997.