beginners stuffed chicken breasts

Desciption

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'!

Steps

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 youre 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 youll shred them"
By now your stuffing should have absorbed all the water
"give it a couple more good stirs and its 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

Step 15

Total Time in Minute 55

Ingredients Count 9

cooking beginners stuffed chicken breasts

See More Relate Photo

You may Interest

a homemade sundae

growing up in kearney, missouri in the '60s & '70s the only place in town that had a true soda fountain was matthew's drug store. on very special occasions we were allowed to order a homemade. gently warm the toppings for the best results.

african fruit salad

zwt7, africa. "a wide variety of tropical fruits, both native and non-native, are cultivated in africa. in western africa, the closest thing to a dessert course is the "after-chop" and a popular "after-chop" is fruit salad. in eastern africa, swahili peop

apple potato soup

this soup has a wonderful combination of apples, bacon (i use a bacon substitute) and leeks. not too sweet, with a nice "bite." sweet-tart apples and smokey bacon play off one another nicely. good fall soup, or thanksgiving side dish which was when i m

avocado cantaloupe salad with honey lime vinaigrette

just wanted to add this recipe to the cantaloupe craze -- it's simple and delicious! cuisine at home, august/2007

back to school sloppy joes

my daughter can't stand canned sloppy joes because of the onions and bell peppers in it so i came up with this plain version. even my husband likes it.

bacon bbq burgers

originally found this on taste of home but tweaked it a bit and it is so good. the burgers come extremely moist and flavorful. the original recipe called for cooked crumbled bacon but i didn't have it so i subbed real bacon bits.

bailey s hot fudge sauce employee directions

bill kates supplied this recipe as he made it on his very first job when he moved to boston. he took the job as a soda jerk because he loved the hot fudge sauce at bailey's ice cream parlor of boston, mass. i found the recipe inside his review of recipe

bailey s irish cream cheesecake

this is a wonderful cheesecake - it tastes sinful but it is very light. i made it for a brunch and nobody could believe it was under 300 calories! it's a rose reisman recipe (another one of her winning recipes!)

baked brie with sun dried tomatoes

another great appetizer! you can make the topping the day before and refrigerate it under ready.

bay scallop gratin ina garten back to basics

this is a scallop recipe from ina garten's new book in 2008" back to basics." it makes a great dish for entertaining so most of the work is done ahead. easy dinner party item if you are serving 6 people no thought needed for the main course. pair with a s