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Rolled Chicken

Lynne | July 5, 2020 | Featured, Main Dishes, Recipes | No Comments

One of our favorites, I got this Rolled Chicken recipe from my dear friend Cathy McGovern.  It's easy, makes an elegant presentation and the distinctive flavors and crispy outside is a delicious combination.

Turned out great, as always. (7/12/2020)

Ingredients

2 c. sour cream
1 T. lemon juice
4 t. Worcestershire sauce
2 t. celery salt
1 t. paprika
2 cloves garlic, minced
pepper to taste
6 chicken breasts
1 3/4 c. Pepperidge Farm Stuffing Mix
1/2 c. butter, melted

Directions

Preheat oven to 350°F. Combine first seven ingredients in a large zipper bag or bowl, mix well.  Add chicken and marinate in refrigerator overnight.

Empty stuffing into a large, shallow dish, breaking up the larger pieces.   Coat chicken in stuffing, on both sides, and roll up, securing with a toothpick or two.  Spoon 1/2 butter over chicken breasts.

Bake 45 minutes.  Spoon remaining butter over chicken and bake an additional 10 minutes.

Serve with roasted potatoes, rice and/or a fresh salad.  Enjoy!

About The Author

Lynne

Lynne loves to bake and cook, experiment in the kitchen, make her mother's great recipes and find great places to eat. Loves cheese, bacon and gooey maple desserts.