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    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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