Stuffed Chicken Rolls

Blog # 9

This one is from the side of a Stove Top Stuffing box.  I wish my kids would eat stuffing so I could make it once a week.  I'm a huge fan of this recipe.  It is super delicious.  And other than the pounding that you have to do in the recipe, it is pretty easy to make.

INGREDIENTS

1 6 oz. box of Stove Top Stuffing mix
2 eggs, lightly beaten
6 small boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
1 can condensed cream of chicken soup
1/2 cup milk
1 teaspoon paprika

DIRECTIONS

1.  Combine stuffing mix and 1 cup of water in a large bowl.  Let stand for 5 minutes.  Stir in eggs.  Spread stuffing mixture evenly over chicken breasts, to within 1/2-inch of the outer edges.  Roll up chicken from one short end to enclose stuffing mixture.
2.  Place chicken rolls, seam side down, in 13 x 9-inch baking dish.  Mix soup and milk; pour over chicken.  Sprinkle with paprika.
3.  Bake at 400 degrees F for 30 minutes or until chicken is cooked through.

*  To pound chicken, I found it easy to put chicken in a Ziploc bag one at a time.  It keeps the chicken juice from getting all over your kitchen and is easier with clean up too.  If you don't have a mallet, use a can of veggie or whatever you have in your pantry.  A rolling pin works too.  Roll it across the chicken, putting your weight on it until you get the desired thickness.

* If you have leftover stuffing, put it on top of you chicken before you pour on the soup and paprika.