Stuffed Chicken Breasts

• 1 2/3 c. hot water
• 4 Tbsp. margarine, cut in pieces
• 1 pkg. chicken flavor stuffing mix
• 1 egg, beaten
• 6 boneless skinless chicken breasts, pounded 1/4 in. thick
• 2 Tbsp. melted butter
• 1 can condensed cream of mushroom soup
• 1/2 c. water
• 1/4 tsp. dill weed

1. Heat oven to 400u0b0.
2. Stir hot water, margarine and contents of vegetable/seasoning packet in bowl until margarine is melted.
3. Add stuffing crumbs and egg; stir until moistened.
4. Spoon stuffing onto each chicken breast; wrap chicken around stuffing.
5. Place seam side down, in greased shallow baking dish.
6. Brush with melted margarine.
7. Place any remaining stuffing in center of dish.
8. Bake 30 or 35 minutes or until chicken is thoroughly cooked.
9. Heat soup, water and dill in a saucepan.
10. Serve over chicken.

water, margarine, chicken flavor, egg, chicken breasts, butter, condensed cream, water, dill weed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52495 (may not work)