"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Linda's Chicken and Stuffing Balls Recipe

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This recipe for Linda's Chicken and Stuffing Balls, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Wednesday, April 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 pieces of boneless, skinless chicken breast (1/2 breast size)
1 Can cream of chicken soup
1 Can cream of mushroom soup
1 C. milk or 1/2 C. wine and 1/2 C. broth
1 pkg. Stove Top Bread Stuffing
Mozarella Cheese

Directions:
Directions:
Make Stove Top stuffing in microwave safe casserole dish according to package directions and set aside to cool. Stir often to cool more quickly. Meanwhile, clean and pound chicken breast on both sides between sheets of plastic. In a separate bowl, mix soups together and add liquid of your choice (mixture should be thick). Put small amount of soup mixture in bottom of lightly greased 9x13 flat casserole pan to cover bottom of pan. When stuffing is cool enough to handle with your hands, form enough large balls of stuffing so that you have 1 ball for each piece of chicken breast. Wrap the pounded chicken breast around stuffing ball and place in casserole dish, chicken side up. Spoon sauce over each piece of chicken and top with a thick slice (1/4" thick) of mozarrella cheese (can secure cheese with toothpick if it slides off). Bake at 350 for about 45 mins. or until chicken is done. Serve immediately with sauce on side. Note: the mozarella cheese will start to harden in the sauce as it cools, so you need to serve it immediately. Good reheated in microwave -- cheese will melt again.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Believe it or not, this is a very elegant dish and very, very delicious. My friend in Long Beach, Jean Mirales, gave me this recipe and when I first saw it I didn't think I would like it, but trust me, it's wonderful. Even the kids love it.

 

 

 

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