Mushroom-Dill Chicken Rolls

• 2 Tbsp. margarine, cut in pieces
• 1 c. hot water
• 2 c. Stove Top (chicken flavor stuffing mix in canister)
• 1 small red pepper, chopped
• 1 egg, beaten
• 4 boneless, skinless chicken breasts, halved and pounded
• 2 Tbsp. melted margarine
• pepper
• 1 can mushroom soup
• 1/2 c. water
• 1/2 tsp. dill weed

1. Heat oven to 400u0b0.
2. Stir cut margarine into hot water until melted.
3. Add stuffing crumbs, red pepper and egg; stir until moist.
4. Spoon stuffing evenly over chicken.
5. Roll tightly; secure with toothpicks.
6. Place in greased 9-inch square baking dish. Brush with melted margarine.
7. Sprinkle with pepper.
8. Bake 30 to 35 minutes or until cooked through.
9. Heat soup, water and dill in saucepan.
10. Serve over chicken.

margarine, water, stove top, red pepper, egg, chicken breasts, margarine, pepper, mushroom soup, water, dill weed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427679 (may not work)