1 hour 10 minutes*
- Preheat oven to 350°F. Place each chicken breast half between 2 pieces of clear plastic wrap. With the flat side of a meat mallet lightly pound chicken to 1/8-inch thickness. Remove plastic wrap; season chicken with salt and pepper to taste. Set aside.
- In a medium bowl combine stuffing mix, butter and 1/2 cup water. Let stand 5 minutes or until moistened. Add 1 to 2 tablespoons additional water, if necessary. Place 1/2 cup of the stuffing mixture in the center of each chicken piece. Fold in sides of chicken, and roll up over stuffing; jelly-roll style. Place chicken rolls, seam side down, in a 3-quart rectangular baking dish.
- In a medium bowl stir together soup, sour cream and milk. Pour over chicken rolls. Bake, uncovered, 35 to 45 minutes or until chicken is no longer pink (165°F). Remove baking dish from oven. Sprinkle chicken rolls with cheese and bacon bits. Bake about 5 minutes more or until cheese melts. Serve warm.
View all nutritional information
Calories 541, Calories Fat 247, Total Fat 27g, Saturated Fat 13g, Cholesterol 150mg, Sodium 1077mg, Carbohydrate 25g, Protein 43g
|Calories (fat) extra||45|
|Total Fat (extra)||43|
|Saturated Fat (extra)||69|
|Vitamin A (extra)||11|