Mushroom Dill Chicken Rolls |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I am pretty sure I got this recipe off of a Campbell's soup can 20+ years ago. It is easy, and looks like it's not, which I love in a recipe. :) If you have fresh dill, use it! Just add as much as you like. Also, getting the little boogers rolled up can be difficult, so don't stuff them too much. This chicken is also good without the sauce, if you don't feel like adding it. Ingredients:
2 tablespoons butter, cut into pieces |
1 cup hot water |
2 cups chicken stove top stuffing mix |
1 small red pepper, chopped |
1 egg, beaten |
4 boneless skinless chicken breasts, pounded to 1/4 inch thickness |
2 tablespoons melted butter |
1 (10 3/4 ounce) can cream of mushroom soup |
1/2 cup water |
1/2 teaspoon dried dill |
Directions:
1. Preheat oven to 400.
2. Cut butter into hot water in large bowl until melted. Add stuffing, red pepper, and egg.
3. Stir well.
4. Spoon stuffing evenly on chicken, roll, and secure with toothpicks.
5. Place in greased baking dish, brush with melted butter, and sprinkle with pepper.
6. Bake 30 minutes or until cooked through. While baking, heat soup, dill, and 1/2 cup water in saucepan. Serve sauce over chicken.
7. HINT: if you soak the toothpicks in water for about 20 minutes before you use them, they won't burn, and will be easier to remove from the chicken.
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