How to Make Mushroom Dill Stuffed Chicken Breasts

by Tamara Letter

Supplies

  • 1 ⅔ Cups Hot water
  • 4 Tablespoons Butter
  • 3 Cups Stove Top stuffing mix, with seasoning
  • 1 Egg, beaten
  • 3 Boneless chicken breasts
  • 2 Tablespoons Butter, melted
  • 1 Can condensed cream of mushroom soup
  • ½ Cups Water
  • ¼ Teaspoons Dill weed
  • Instructions

    Step 1

    Heat oven to 400 degrees F.

    Step 2

    Trim fat off 3 chicken breasts.

    Step 3

    Using a meat mallet (or back of a measuring cup), pound chicken breasts until they are about 1/4 inch thick. Set aside.

    Step 4

    Coat a baking pan with cooking spray.

    Step 5

    Gather your water (1 2/3 c.) and butter (4 tbsp.). Slice the butter into smaller chunks.

    Step 6

    Put water and butter in a pot and turn to medium high heat. When butter is melted, remove from heat.

    Step 7

    Gather egg and stuffing mix.

    Step 8

    Beat eggs with a whisk.

    Step 9

    Add 3 cups of stuffing mix to egg. Stir.

    Step 10

    Pour water and butter mixture into the stuffing. Stir until moistened.

    Step 11

    Add stuffing to chicken breasts. Fold edges together and place in the baking pan, seam side down.

    Step 12

    Add remaining stuffing around chicken breasts.

    Step 13

    Spread 2 tbsp. butter on top of chicken breasts. Place in the oven and bake for 30-35 minutes.

    Step 14

    Gather materials for the mushroom dill sauce.

    Step 15

    Mix 1/2 c. water, can of soup, and 1/4 tsp. dill in saucepan. Cook over medium low heat until blended and warm.

    Step 16

    Pour sauce over chicken and serve. Use the extra sauce for guests to pour over their stuffing. Enjoy!