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MUSHROOM-DILL CHICKEN ROLLS




Source of Recipe


internet






List of Ingredients



• 2 tablespoons butter or margarine, cut into small 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 10-3/4 ounce can cream of mushroom soup
  
• 1/2 cup water
  
• 1/2 teaspoon dillweed
  






Instructions



1. Preheat oven to 400°F. Spray a 9x9-inch baking pan with non-stick vegetable spray.
   
2. 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.
   
3. Bake 30 to 35 minutes or until cooked through.
   
4. In a small saucepan, combine soup, water, and dillweed. Heat until bubbly. Serve over chicken.
   






Final Comments


Yield: 4 servings