Stuffed Chicken Breasts

Ingredients

1-2 heads of broccoli, diced                                     2-3 cloves garlic, minced

6-8 chives, sliced                                                   (roughly) 1/4 cup dry stuffing mix

1 Tbsp Extra virgin olive oil                                     (roughly) 1/4 cup prepared stuffing mix

1/4 cup white cooking wine                                      3 chicken breasts, butterflied and pounded to 1-inch thickness

toothpicks                                                             1 can condensed cream of <whatever> soup + 1-2 Tbsp milk

Procedure

1. Preheat oven to 375 degrees
   
2. Sautee garlic, chives and broccoli in butter & olive oil until garlic begins to brown
3. Add white wine and sautee until broccoli is a bit soft, then remove from heat and add dry and wet stuffing, mixing thoroughly
4. Salt and pepper breasts, spread stuffing along the inside of the butterflied breast, roll and pin with toothpicks
5. Mix 1/2 can of creamy soup with 1-2 Tbsp milk, pour in to bottom of baking dish
6. Place breasts in baking dish, opening facing down
7. Lightly paint remaning condensed soup on top of breasts sprinkle with paprika/parsely for preference
8. Cook for roughly 30-35 mins, preferred to serve with rice pilaf and lemon-pepper asparagus

Notes

Dice the broccoli for serious or it will not get soft enough to give the right texture