Wednesday, March 28, 2012


1 box (6-oz) your favorite Stuffing Mix
1 cup water
2 egg, lightly beaten
6 small boneless, skinless chicken breast halves, pounded to 1/4-inch thick
1 can (10 to 11-oz) cream of chicken soup
1/2 cup low-fat milk
1 tsp paprika

Preheat oven to 400 degrees.

Combine the stuffing mix and the water in a bowl; let stand 5 minutes then stir in the eggs.

Spread the stuffing/egg mixture over the pounded chicken breasts to within 1/2-inch of the edge.  Starting at a short end, roll the chicken breast up over the stuffing mixture to make a roll.  Place rolls, seam side down, in a 9 x 13-inch baking dish or pan.

Mix the soup with the milk until smooth.  Pour soup over the chicken rolls.  Sprinkle the paprika over the top.

Bake at 400 degrees for 30 minutes or until the chicken is cooked through.

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