2 boneless skinless chicken breasts
1 box stuffing
1 can Healthy Choice Cream of Mushroom Soup
1/2 cup milk
2 cloves garlic (or two tsp pre-minced garlic)
3 tsp salt
3 tsp pepper
About 2 Tbsp olive oil
Grated Parmesan and mozzerella cheese (optional)
4-6 x 6-inch string/floss pieces
Preheat the oven to 350 degrees and line a small casserole dish with foil
Cut each breast in half (long ways) but not all the way through, opening up the breasts into a heart shape. Pound them out so that they are thinned.
Prepare the stuffing as the box suggests (I leave out the butter for calorie and healthy preferances, but do as you like).
Take several good handfuls of stuffing and place them in each chicken breast. (If you like cheese, this is the time to put some cheese in with the stuffing. I didn't, since I can't have cheese and it was really yummy without it...but some people love cheese, so there you have it)Close the chicken breasts around the stuffing and tie closed with 2 or 3 strings each. You have to tie them pretty tight.
Place the stuffed chicken breasts in the dish and lightly coat each breast with olive oil and salt and pepper (and parmesan cheese--again, if you're a cheese person--if not, it was yummy without it).
Bake on one side for 10 minutes.
Meanwhile, mix the Cream of Mushroom Soup with the milk, garlic, and salt and pepper. After the 10 minutes has passed, turn over the stuffed chicken breasts, baste them with olive oil and salt and pepper, and pour the C of MS mixture over them covering them completely.
Bake for 10 minutes at a time for another 40 minutes, turning over chicken breasts and re-covering them with C of MS mixture every turn. (On last 10-minute turn over, add more cheese on top if you're a cheese person)
Serve hot with vegetables and bread.
(I made up this recipe, too, because I wanted a healthy "fancy" meal one night. We thought it was just delicious. Let me know what you think!)
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