Chicken Bake

First prepared April 9, 2006. Modified from a recipe on a box of commercial stuffing mix.

6 small boneless skinless chicken breasts, trimmed of fat and membranes
paprika

Sauce:

2 T oil
6 oz white mushrooms, sliced
3 T minced shallots
1/4 t garlic powder
1 can Cream of Mushroom soup (Campbell's™)
1 cup milk

In 12-inch skillet, heat oil and lightly saute shallots and mushrooms. Stir in garlic, milk, and the mushroom soup. Heat to a slow boil and simmer a few minutes.

Stuffing:

Box of Stove Top™ stuffing mix (chicken flavor)
1 cup water
1/4 c green onions, sliced
2 eggs, lightly beaten

Combine ingredients well with a fork. Let stand 5 minutes.

Final Preparation:

Place breasts inside a heavy-duty ziploc plastic bag and pound until about 1/4 inch thick. Spread one-sixth of stuffing in a layer and roll up using a sheet of plastic wrap as an aid. Tuck in ends and place seam side down in a 9 x 13-inch glass baking pan sprayed with oil. Spread sauce over chicken evenly. Dust with paprika. Bake 30 to 40 minutes at 400 deg F until cooked through. Serves six. Suggested sides: parsley-butter new potatoes and a bok choy stir-fry.