1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika
PREHEAT oven to 400°F. Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs.
PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika.
BAKE 30 min. or until chicken is cooked through (170°F).
How To Pound Chicken Breasts
Place 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.
or you could use a hammer like I did!
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