Beginners Stuffed Chicken Breasts
- Reviews 2
Ready In: 55 mins
Serves: 6
Ingredients
- 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
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off