Ingredients
- 6 chicken breast (skinless boneless halves)
- 550 gr pepperidge farm herb seasoned stuffing
- 240 ml boiling water
- 80 ml milk
- 14 gr margarine
- 2 gr parsley (chopped fresh)
- 1 package cream of mushroom soup
Mix stuffing, 1 cup boiling water and 1 tablespoon margarine. Spoon stuffing across center of 3 litre shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika. Mix soup, milk and parsley. Pour over chicken. Bake covered at 200ºC or 15 minutes. Bake uncovered 15 minutes or until chicken is no longer pink. *For more moist stuffing, increase water by 1 to 2 tablespoons.
