Peggy Hawkins, our events manger at Magnolia Hall for various events, uses this recipe. It is time consuming to make, but is always well received.
4 (8-ounce) chicken breasts, boned
4 cups herb stuffing mix
4 to 5 tablespoons water
3 tablespoons finely chopped onion
¼ cup (½ stick) butter, melted
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon poultry seasoning
2 tablespoons butter
½ teaspoon dried sage
½ teaspoon dried thyme
1 (10¾-ounce) can condensed cream of mushroom soup
Preheat the oven to 350°. Lay each breast flat. In a medium-size mixing bowl thoroughly combine the stuffing mix, water, onion, melted butter, salt, pepper, poultry seasoning, butter, sage, and thyme. Divide this mixture into four equal parts. Roll into balls. Place one ball of the stuffing mixture in the center of each chicken breast. Fold the sides around it and hold them in place with a toothpick. Place the chicken breasts toothpick side down in a greased 9 × 13-inch casserole dish. Cover with the soup. Cook for 1 hour. Cover with foil if the casserole gets too brown.
YIELD: 4 SERVINGS