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Mushroom-Dill Chicken Rolls
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Recipe Information
Carol Welte


  • 4 boneless, skinless chicken breasts
  • Stuffing:
  • 2 Tbs (30 ml). butter or margarine, cut in pieces
  • 1 cup (225 ml) hot water
  • 2 cups (475 ml) Stove Top Chicken flavor stuffing mix
  • 1 small red bell pepper, chopped
  • 1 egg, beaten
  • 2 Tbs (30 ml). melted butter or margarine
  • Pepper to taste
  • Sauce:
  • 1 Can cream of mushroom soup
  • 1/2 cup (125 ml) water
  • 1/2 tsp (2 ml). dillweed
  • Stir cut butter into hot water in bowl till melted.
  • Add stuffing crumbs, red pepper, & egg. Stir till moistened.
  • Pound each chicken breast to about 1/4 inch thickness.
  • Spoon stuffing evenly on chicken breasts.
  • Roll tightly & secure with toothpicks.
  • Place in greased baking dish.
  • Brush with melted butter & sprinkle with pepper.
  • Bake at 400 degrees (200 C.) for 30 - 35 minutes or till cooked through.
  • Heat soup, water & dillweed in saucepan.
  • Serve over chicken.
This is an easy dish fit for company. The dillweed gives this a wonderful flavor.

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