Time 45m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees. Combine stuffing mix and water in large bowl. Let stand for 5 minutes. Pound chicken to 1/4 inch thickness using a meat mallet. Add broccoli to the stuffing and mix lightly. Spread evenly on flattened chicken breasts to within 1/2 inch of the outer edges. Roll up each chicken breasts starting at the short end enclosing the stuffing mixture. Place the chicken, seam side down, in a 13x9 inch baking dish. Mix the soup and milk and pour over the chicken. Sprinkle with the cheese. Bake for 30 minutes or until chicken is cooked through 170 degrees.
Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
Prepare stuffing mix according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and mustard. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil for 2-3 minutes on each side or until golden brown. , In a large bowl, combine the soup, onion, milk and bacon; stir in green beans. Pour over chicken; top with stuffing. Cover and cook for 7 minutes. , Sprinkle with cheese; cook 3-4 minutes longer or until heated through and cheese is melted.
Time 2h45m Yield 6 Number Of Ingredients 14 Steps:
Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour. Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside. In a large bowl, stir together the feta and sour cream. Set aside. Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture. Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts. Bake, uncovered, in a preheated oven for 25 minutes.
Time 45m Yield 6 servings Number Of Ingredients 7 Steps:
Heat oven to 400°F. Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs. Place chicken, top sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each chicken breast; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Mix soup and milk; pour over chicken. Sprinkle with paprika. Bake 25 to 30 min. or until chicken is done (165°F).
Time 45m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 400°. Combine stuffing mix and water in large bowl and let stand for 5 minutes. Stir in eggs. Pound chicken breasts to 1/4" thickness. Spread stuffing mixture evenly onto chicken breasts to within 1/2" of edges. Roll up from one of the short sides to enclose stuffing. Place seam side down in 13x9 baking pan. Mix together soup and milk and pour over chicken. Sprinkle with paprika. Bake for 30 minutes or until chicken is done.
Time 45m Yield 6 servings Number Of Ingredients 6 Steps:
Heat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Place chicken in 13x9-inch baking dish. Mix soup, sour cream and cheese; spoon over chicken. Top with stuffing. Bake 30 min. or until chicken is done.
