Stuffed Chicken Breasts
4 large skinned and boned chicken breast halves (about 1 pound)
1/4 cup butter or margarine, divided
1/2 cup chopped onion
1 small green bell pepper, chopped
1 cup herb-seasoned stuffing mix
2 tablespoons water
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/4 cup dry white wine or water
3 tablespoons chopped fresh parsley (optional)
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Melt 2 tablespoons butter in a large skillet over medium heat; add chopped onion and green bell pepper, and saute' until tender. Stir in stuffing mix and 2 tablespoons water. Spread evenly on each chicken breast, leaving a 1/2-inch border on all sides. Fold short ends over stuffing mixture, and roll up, beginning with 1 unfolded side. Secure rolls with wooden picks.
Melt remaining 2 tablespoons butter in skillet over medium heat. Add chicken, and brown on all sides.
Stir together soup and wine; pour over chicken. Cover and cook over medium-low heat 12 minutes or until chicken is done. Sprinkle with parsley, if desired. Makes 4 servings
Denise at TSR
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