Stuffed Rolled Chicken Breast


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Done in the microwave, it's quick and easy. The combination of the soup and sour cream really makes a delicious sauce.

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Thornton, CO


  • 6 chicken breast, boned and skinned
  • 1 C. mushrooms, chopped (optional)
  • 1 C. chopped onion
  • 2 Tbs. butter
  • 3 C. seasoned stuffing mix
  • 1 C. hot water
  • 1 tsp. instant chicken bouillon
  • 1 10 1/2 oz. can cream of mushroom soup
  • 1 C. sour cream
  • Paprika

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In 2 qt. measuring cup or bowl, microwave mushrooms, onions and butter on high for 2-3 minutes, or until onions are transparent. Add bouillon, hot water and stuffing mix. Mix well and set aside.Lightly pound chicken breast so they lie flat (do between wax paper if desired). Place a small roll of stuffing in the center of each breast. Roll chicken around stuffing (use toothpick to secure). Place seam-side down in 1 1/2 qt. casserole. Place remaining stuffing along side of the chicken. Combine mushroom soup and sour cream. Mix well and pour over top of chicken and stuffing. Sprinkle with paprika. Cover tightly with plastic wrap, venting one corner. Microwave on high for 5 minutes. Reduce power to medium (50%) and cook for 35 minutes or until chicken is fork-tender (or 20-22 minutes on high).

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