baked stuffed chicken breasts

1-1/2 cups very hot water
1/4 cup butter or margarine, cut into pieces
1 6 oz. package Stove Top Chicken Flavor Stuffing mix
1 egg, beaten
3 whole chicken breasts, halved, skinned and boned
1/4 cup melted butter or margarine
salt and pepper
1 10-3/4 oz. can condensed cream of mushroom soup
1/2 cup water
1/2 teaspoon dried dill weed

Combine hot water, butter and contents of vegetable/seasoning packet in bowl. Stir until butter is melted. Add stuffing crumbs and egg; stir until moistened. Place chicken breasts between sheets of waxed paper and pound until 1/4-inch thick. Spoon scant 1/2 cup stuffing on each chicken breast. Wrap chicken around stuffing and place seam side down in greased two-quart shallow baking dish. Brush with melted butter and sprinkle with salt and pepper. Bake at 400 degrees for 30-35 minutes or until tender. Meanwhile, blend soup and water and dill in saucepan and heat. Serve over chicken. Makes 6 servings. From the Stove Top Stuffing Package.

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