A few nights ago I got home late from work and was in a rush to do something with the chicken that I had taken out to defrost in the morning.  I decided to make Chicken Roll Ups because they are so easy and also really quick.  This dinner can be prepped and cooked – ready for the table in just about an hour.

So, here’s what you need along with a play by play of how it’s done.

First, make a box of stove top stuffing according the package directions.

Then, with a meat tenderizer or mallet pound out 2 chicken breasts until they are nice and thin, but not see-through.  If they pound out to be quite large I cut them in have to make two smaller breasts.  Sprinkle with a little S&P and garlic salt if you like.  I also use a special spice called Robles which is a custom blend of peppers and spices that I get homemade from a friend of a friend.  Robles is optional, and unfortunately I can’t even tell you where to buy it because it is not sold in stores.  If you’d like a little kick to your chicken, you can always add a few red-pepper flakes.

Next, Fluff up the stuffing with a fork, then take a scoop and plop it on each of your chicken breasts. Roll up the breast while gently pushing the stuffing to the center as you bring the ends together and overlap them on top.

Here’s what they look like stuffed and ready to be transferred to your baking dish.

Place the stuffed breasts in a greased baking dish, seam side down and sprinkle in any leftover stuffing around the breasts.  Next, get out a can of cream of mushroom soup and thin it a bit with about a half cup of milk.  Whisk it up until it is nice and creamy then pour over your chicken breasts.

They are ready for the oven!  Bake at 350 for about 35-45 minutes.

ENJOY!