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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I got this recipe from my daughter-in-law. This is one of those recipes that isn't about specific amounts - feel free to use more or less of any ingredient to suit your tastes. It's incredibly easy to make, although be prepared to get your hands dirty! Ingredients:
1/2 cup butter, melted |
1 -1 1/2 cup mayonnaise |
1/8-1/4 cup yellow mustard (or to taste) |
lemon, juice of 1/2 lemon |
6 -8 boneless skinless chicken breasts |
2/3 cup cheddar cheese, shredded |
pepperidge farm herb stuffing |
Directions:
1. Preheat oven to 375°.
2. Mix butter, mayonnaise, mustard and lemon juice until smooth. Adjust the amount of mayonnaise and mustard to taste. Make sure that you have enough to coat all of your chicken.
3. Pound each of your chicken breasts to flatten a bit.
4. Place a bit of cheese in the center of each chicken breast, then roll up the breast, sealing the cheese in the center. Use a toothpick if needed to keep the chicken rolled.
5. Liberally coat each piece of chicken with the mayo/mustard mixture, then coat with stuffing mix and place in 9x13 casserole dish. I usually mix up anything that's leftover and throw it on top of the chicken rolls.
6. Bake at 375° for 45 minutes, or until chicken is cooked through.
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