Ingredients
1 1/2 lb. boneless chicken breasts
1 box Stove Top stuffing (mushroom and onion flavor)
1 can cream of mushroom soup
salt, pepper and parsley to taste
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
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Cook stuffing as directed on box. Filet chicken breast. Place cooked stuffing over filleted chicken breast; roll and place in baking pan. Place a small piece of butter or margarine on each rolled chicken breast. Season to taste with salt, pepper and parsley. Add about 1/4 to 1/2 cup of water in pan and cover pan with foil. Bake at 375° for 45 minutes. Mix soup with water as directed on can and pour over chicken, cooking chicken uncovered for 15 minutes longer.