This is another one of my favourite recipes from KraftCanada.com. It's pretty easy but looks impressive.

Creamy Broccoli-Stuffed Chicken Breasts

1 Pkg. (120 g) Stove Top Stuffing Mix for Chicken

1 cup water

4 small boneless skinless chicken breasts (1 lb./500 g)

3 cups frozen chopped broccoli, thawed, drained

1 can (10 fl oz/284 mL) 50% less fat condensed cream of chicken soup

1/2 cup skim milk

1 tsp. paprika

2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

Preheat oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 min.

Meanwhile, pound chicken to 1/4-inch thickness using meat mallet.

Add broccoli to stuffing; mix lightly. (I cooked mine slightly first)

Spread evenly onto chicken breasts to within 1/2 inch of outer edges.

Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture. (I seal mine with toothpicks. Make sure you tell everyone before they eat this though. Don't want them to eat a toothpick!)

Place chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese. (I put the extra stuffing and broccoli on the sides.)

Bake 30 min. or until chicken is cooked through (170ºF).

We had broccoli and mashed potatoes with our chicken. I also poured some of the leftover sauce over the chicken and potatoes.

I think this is my favourite chicken recipe. It was very moist and I loved the flavour of the sauce. I did make a few substitutions. I used Cream of Mushroom Soup and 1% milk.

Rebecca's Rating: 5/5

Mitchell's Rating: 4/5

Mom's Rating: 4.5/5

Dad's Rating: 4.25/5

Overall Rating: 4.44/5