Recipe - Stuffed Chicken Breasts With Mushroom Sauce

1 2/3 cup Hot water
4 tablespoon 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 tablespoon Melted margarine
1 cn (10 Three fourths oz) condensed cream
of mushroom soup
One half cup Water
One fourth teaspoon Dill weed

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 1 1/3 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 EATL Digest 10 Feb 97 by Jennifer Kilburn
jkilburn@MAIL.ORION.ORG on Feb 11, 1997.