On Line Cookbook
Mushroom-Dill Chicken Rolls
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Carol Welte

Serves/Makes:4

Ingredients
  • 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
Preparation
  • 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.
Comments
This is an easy dish fit for company. The dillweed gives this a wonderful flavor.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.