Recipe by Cookin'withGas
Did you ever have something you bought 'ready-made' in the store but now is too ridiculously priced? I did...I love stuffed chicken breast and I used to buy this brand called Barber....Then they raised the price so I switched to only buying it 'on sale'...But soon enough, the price 'on sale' became ridiculous, too...I decided it was time to stop being such a chicken (excuse the pun!) about making my own...As it turns out, it really isn't that hard, LOL...I made my own for the first time last night and they were terrific! If YOU have also been too 'chicken', as I was, to try making your own stuffed chicken breasts, here's the 'recipe'!
Top Review by deeanlan
My family loved this dish. I left out the onion & lime juice and put the extra stuffing in the baking dish. I didnt roll the chicken i just folded it up and put in a toothpick to hold it. it was fast and easy. My chicken must have been a little thicker, it took the full 45 -50 min.
- 6 boneless skinless chicken breasts (Perdue preferred)
- 1 (8 ounce) box Stove Top stuffing mix
- 2 cups hot water
- 5 tablespoons unsalted butter
- 1 small onion, chopped
- 1 (10 ounce) can cream of chicken soup (98% fat free works, too)
- 5 ounces 1% low-fat milk (1/2 soup can)
- 1 tablespoon lime juice
- 1 tablespoon garlic, minced
Directions See How It's Made
- Empty the stuffing mix into a bowl; Add the HOT water, unsalted butter and chopped onion.
- Stir until well-combined then set aside for the water to finish being absorbed.
- While you're waiting, grab those chicken breasts and with the smooth side of your meat mallet pound them out a little flatter but be careful not to be too zealous or you'll 'shred' them.
- TIP: when you pound them out, place them between two pieces of plastic wrap or you'll have chicken 'juice' everywhere, LOL.
- By now your stuffing should have absorbed all the water; Give it a couple more good stirs and it's ready.
- Place some of the stuffing in the middle of each chicken breast and roll them up; I dunno how much, enough to stuff, but not enough to fall out when you roll them up.
- Place them seam side down in a 12 x 8 or 13 x 9 non-stick baking pan or casserole dish.
- There may be leftover stuffing -- you can either do more breasts or save it for another meal/recipe tomorrow night.
- Combine the soup, garlic, lime juice and milk until everything is well incorporated and the mixture looks thick.
- Spoon over the chicken, completely moistening all the breasts.; Cover tighly with foil, place in preheated 350° oven and bake 30-45 minute.
- Place the chicken breasts on a serving platter; serve the extra sauce in the pan in a gravy boat on the side.