There’s something inherently comforting about a well-prepared chicken dish. It’s a staple in many households, including mine, and for a good reason. Chicken is versatile, readily available, and pairs well with a variety of ingredients. Today, I’d like to share one of my all-time favorite chicken recipes – Stuffed Chicken Breast. This dish takes the humble chicken breast to a new level of deliciousness. It’s hearty, satisfying, and surprisingly easy to make. The stuffing, made with Stove Top stuffing or homemade stuffing, adds a delightful contrast of textures. The optional green pepper brings a touch of freshness, while the cream of mushroom soup adds a rich, savory note. I love this recipe because it’s both simple and sophisticated. It’s perfect for a weeknight family dinner yet fancy enough for a dinner party. Plus, it’s a great way to use leftover stuffing from your Thanksgiving or Christmas dinner. So, are you ready to cook up something extraordinary? Let’s get started!
Ingredients
- 1 box Stove Top stuffing or homemade stuffing
- 1 medium green pepper (optional)
- 1/4 c. hot water
- 1 can cream of mushroom soup
- 8 boneless chicken breasts
- garlic salt
- pepper
- paprika
Cooking Method
- Preheat oven to 375°.
- Cook stuffing as directed on package. Slice green pepper in small strips, then cut strips in half.
- Mix water and soup in a bowl.
Calorie: 500
Total cooking time: 1 hour
Difficulty level: Easy
The Stuffed Chicken Breast Fiasco
Every kitchen escapade is like an episode of a sitcom, and this particular day was no different. I had my heart set on making a killer recipe – Stuffed Chicken Breast. I had my ingredients laid out: **Stove Top stuffing**, a **medium green pepper** (because you know, health), **hot water** (which was going to be the star of the show, obviously), **cream of mushroom soup**, **8 boneless chicken breasts** (for all my imaginary dinner guests), and my trusty seasonings – **garlic salt**, **pepper**, and **paprika**.
Preheat the Oven and Brace Yourself
First things first, I preheated the oven to 375°. Why 375°? Well, I’m not entirely sure. The recipe didn’t say 374° or 376°, so I just went with it. I’ve learned that in cooking, as in life, sometimes you just have to follow the rules, even if they seem arbitrary.
Stuffing – More than Just a Side Dish
Next, it was time to cook the Stove Top stuffing. I love this stuff. It’s like a culinary magic trick: you just add water, and poof! Suddenly you have a delicious side dish. And today, it was going to be more than just a sidekick to the main course. It was destined for greatness inside a chicken breast.
The Pepper Dance
Then came the green pepper. It was optional, but I decided to go for it. I mean, who am I to deny a green pepper its moment in the spotlight? I sliced it into small strips, did a little dance around the kitchen, and then cut the strips in half – because why not add an extra step?
The Water-Soup Love Affair
The next step was mixing the hot water and cream of mushroom soup in a bowl. It was like watching a love story unfold. The soup, initially apprehensive, eventually embraced the hot water, creating a creamy, delicious union.
Chicken Breast – The Guest of Honor
Finally, it was time for the star of the show – the chicken breasts. I seasoned them with garlic salt, pepper, and paprika, giving each one a gentle pep talk before they embarked on their journey into the oven.
The Grand Finale
With everything prepared, I assembled my masterpiece, stuffing the chicken breasts and slathering them in the mushroom soup mixture. As I placed them in the oven, I imagined a standing ovation from my nonexistent dinner guests.
And there you have it. The story of the stuffed chicken breast fiasco. It was a day filled with laughter, a few minor burns, and a whole lot of delicious food. So, if you’re ever feeling ambitious and want to impress your imaginary friends, give this recipe a go. Just remember – the oven must be exactly 375°. Trust me on this one.
