Directions
Prep Time
30 minutes*
Cook Time
40 minutes
Ready in
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.
Nutritional Information
Serving Size
1
Per Serving
Calories 541, Calories Fat 247, Total Fat 27g, Saturated Fat 13g, Cholesterol 150mg, Sodium 1077mg, Carbohydrate 25g, Protein 43g
Serving Size | 1 |
Calories | 541 |
Calories Fat | 247 |
Calories (fat) extra | 45 |
Total Fat | 27g |
Total Fat (extra) | 43 |
Saturated Fat | 13g |
Saturated Fat (extra) | 69 |
Trans Fat | 0g |
Cholesterol | 150mg |
Cholesterol (extra) | 50 |
Sodium | 1077mg |
Sodium (extra) | 45 |
Potassium | 353mg |
Carbohydrate | 25g |
Carbohydrate (extra) | 9 |
Fiber | 1g |
Fiber (extra) | 7 |
Sugars | 3g |
Protein | 43g |
Omega3 | 0g |
Vitamin A | 525IU |
Vitamin A (extra) | 11 |
Vitamin C | 0mg |
Iron | 2mg |
Iron (extra) | 14 |