Directions

1. 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.
2. 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.
3. 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.