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| Stuffed Chicken Breasts with Mushroom Sauce
Categories: Cream, Chicken, Stuffed
1 2/3 cup of hot water
4 tablespoons of Margarine, cut in pieces
one 6 ounce package of Stove Top Chicken
1 Egg, beaten
6 Boneless skinless chicken
2 tablespoons of melted margarine
one 10 3/4 ounce can of condensed cream of mushroom
1/2 cup of water
1/4 teaspoon of Dill weed |
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My family really enjoys this recipe, which I got off the back of a box of Stove Top Stuffing. Heat oven to 400ºF. 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 EAT-L Digest 10 Feb 97 by Jennifer Kilburn <jkilburn@MAIL.ORION.ORG> on Feb 11, 1997.
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