Stuffed Chicken Breasts

• 8 chicken breasts, boned, skinned and rolled out flat
• salt
• 1 beaten egg
• 1 c. herb stuffing
• 1 can cream mushroom soup
• 1/4 c. chopped green pepper (fine)
• 1 Tbsp. lemon juice
• 2 tsp. Worcestershire sauce
• 1 tsp. prepared mustard
• 1/4 tsp. salt
• 1/4 c. salad oil
• 1 tsp. Kitchen Bouquet
• 1/4 tsp. onion juice
• dash of pepper

1. Sprinkle inside of chicken pieces with salt. Combine egg, stuffing, 1/2 can of soup and next 5 ingredients. Top each breast with stuffing and skewer closed. Place in shallow casserole. Brush frequently with basting sauce made of remaining soup and last 5 ingredients. (Note: 1/4 teaspoon salt is in first 5 ingredients also in last 5 ingredients.) Bake at 375u0b0 until tender and brown.

chicken breasts, salt, egg, herb stuffing, cream mushroom soup, green pepper, lemon juice, worcestershire sauce, mustard, salt, salad oil, kitchen, onion juice, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84139 (may not work)