Mushroom Dill Chicken Rolls
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons butter, cut into pieces
- 1 cup hot water
- 2 cups chicken stove top stuffing mix
- 1 small red pepper, chopped
- 1 egg, beaten
- 4 boneless skinless chicken breasts, pounded to 1/4 inch thickness
- 2 tablespoons melted butter
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1⁄2 cup water
- 1⁄2 teaspoon dried dill
directions
- Preheat oven to 400.
- Cut butter into hot water in large bowl until melted. Add stuffing, red pepper, and egg.
- Stir well.
- Spoon stuffing evenly on chicken, roll, and secure with toothpicks.
- Place in greased baking dish, brush with melted butter, and sprinkle with pepper.
- Bake 30 minutes or until cooked through. While baking, heat soup, dill, and 1/2 cup water in saucepan. Serve sauce over chicken.
- HINT: if you soak the toothpicks in water for about 20 minutes before you use them, they won't burn, and will be easier to remove from the chicken.
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RECIPE SUBMITTED BY
I am a mother of two precious children and I'm very happily married to a man who loves my cooking! ( it helps).
I consider my cooking style ,Southern/Ethnic". My mom is a tried and true southerner, my dad an Armenian man who loves to try different things. I really love to eat, read, dance ( I bellydance as a hobby),and learn.
My favorite cookbook is this really strange one I got from a yardsale years ago. It is kind of a healthy cookbook geared for kids, so the foods are simple and non-fussy. I have probably made everything in the book!