Mushroom Dill Chicken Rolls
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
2 tablespoons butter or margarine cut into pieces
1 cup hot water
2 cups herb-seasoned stuffing mix
1 bell pepper chopped
1 egg lightly beaten
4 boneless skinless chicken breast halves, � pounded to 1/4-inch thick
2 tablespoons butter or margarine melted
Pepper
1 can condensed cream of � mushroom soup (10 3/4 ounce)
1/2 cup water
1/2 teaspoon dillweed Recipe
Preheat oven to 400�F.� Spray a 9x9-inch baking pan with non-stick vegetable spray.
In a medium bowl, stir butter into hot water until melted.� Add stuffing mix, bell pepper, and egg; stir until moistened.� Spoon stuffing evenly on chicken; roll tightly and secure with toothpicks.� Place in prepared baking pan.� Brush with melted butter; sprinkle with pepper. Bake 30 to 35 minutes or until cooked through.
In a small saucepan, combine soup, water, and dillweed.� Heat until bubbly.� Serve over chicken.
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