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- Carol Welte
- 4 boneless, skinless chicken breasts
- 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
- 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
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