Baked Stuffed Chicken Recipe
Baked Stuffed Chicken is an irresistible side dish recipe which you would surely love to serve to your friends. Enjoy this delicious Baked Stuffed Chicken recipe; I am sure you would love to prepare it again-n-again.
Ingredients
6 boneless skinless chicken breasts
1/2 chicken bouillon cube
1/2 cup hot water
36 butter crackers, crushed
1 tablespoon parsley flakes
1 tablespoon lemon juice
2 shakes Worcestershire sauce
1/4 cup (1/2 stick) butter or margarine
Salt, pepper and paprika to taste
1 envelope lemon-flavored creamy sauce mix
Directions
Rinse the chicken and pat dry.
Pound 1/8 inch thick between sheets of waxed paper.
Salt lightly.
Dissolve the bouillon half-cube in the hot water.
Combine the cracker crumbs, parsley flakes, lemon juice, Worcestershire sauce and dissolved bouillon in a small bowl; mix well.
Spread the cracker mixture evenly over the flattened chicken pieces.
Roll each as for a jelly roll.
Arrange the rolled chicken in a 7x11x2 inch baking dish.
Melt the butter; stir in salt, pepper and paprika.
Baste the rolled chicken with the butter mixture.
Bake, covered, at 350 degrees for 1 hour or until chicken tests done.
Serve with lemon-flavored creamy sauce prepared using package directions.
Pound 1/8 inch thick between sheets of waxed paper.
Salt lightly.
Dissolve the bouillon half-cube in the hot water.
Combine the cracker crumbs, parsley flakes, lemon juice, Worcestershire sauce and dissolved bouillon in a small bowl; mix well.
Spread the cracker mixture evenly over the flattened chicken pieces.
Roll each as for a jelly roll.
Arrange the rolled chicken in a 7x11x2 inch baking dish.
Melt the butter; stir in salt, pepper and paprika.
Baste the rolled chicken with the butter mixture.
Bake, covered, at 350 degrees for 1 hour or until chicken tests done.
Serve with lemon-flavored creamy sauce prepared using package directions.
