| | Directions | | Combine the boiling water and melted butter with stuffing and mix lightly. Spoon stuffing mixture down the center of a shallow baking dish. Cut the chicken breasts in halves and arrange on each side of the stuffing. Sprinkle chicken halves with paprika. In a separate bowl, mix 1 can of mushroom soup and milk with the parsley, and pour this over the chicken breasts. Cover (with lid or foil) and bake at 400° for 30 minutes or until done. |
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| Ingredients | | - |  | 2 boneless chicken breasts |
| - | | 1 1/4 cups boiling water |
| - | | 4 tablespoons melted butter |
| - | | 4 cups Pepperidge Farm Herbed Seasoned Stuffing |
| - | | 1 can cream of mushroom soup |
| - | | 1/3 cup milk |
| - | | 1 tablespoon fresh chopped parsley (or 1 teaspoon dried) |
| - | | paprika to taste |
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