| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 2/3 | c | Hot water |
| 4 | T | Margarine, cut in pieces |
| 1 | 6 oz Stove Top Chicken | |
| Flavor Stuffing Mix | ||
| 1 | Egg, beaten | |
| 6 | Boneless skinless chicken | |
| breast halves pounded | ||
| 1/4 | ||
| inch thick | ||
| 2 | T | Melted margarine |
| 1 | 10 3/4 oz condensed cream | |
| of mushroom soup | ||
| 1/2 | c | Water |
| 1/4 | t | Dill weed |
INSTRUCTIONS
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 EAT-L Digest 10 Feb 97 by Jennifer Kilburn <[email protected]> on Feb 11, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 3935
Calories From Fat: 2241
Total Fat: 250.4g
Cholesterol: 1095.2mg
Sodium: 9188.2mg
Potassium: 4604.1mg
Carbohydrates: 86.3g
Fiber: 1.4g
Sugar: 17.2g
Protein: 315.8g