-
1
Empty the stuffing mix into a bowl; Add the HOT water, unsalted butter and chopped onion.
-
2
Stir until well-combined then set aside for the water to finish being absorbed.
-
3
While you're waiting, grab those chicken breasts and with the smooth side of your meat mallet pound them out a little flatter but be careful not to be too zealous or you'll 'shred' them.
-
4
TIP: when you pound them out, place them between two pieces of plastic wrap or you'll have chicken 'juice' everywhere, LOL.
-
5
By now your stuffing should have absorbed all the water; Give it a couple more good stirs and it's ready.
-
6
Place some of the stuffing in the middle of each chicken breast and roll them up; I dunno how much, enough to stuff, but not enough to fall out when you roll them up.
-
7
Place them seam side down in a 12 x 8 or 13 x 9 non-stick baking pan or casserole dish.
-
8
There may be leftover stuffing -- you can either do more breasts or save it for another meal/recipe tomorrow night.
-
9
Combine the soup, garlic, lime juice and milk until everything is well incorporated and the mixture looks thick.
-
10
Spoon over the chicken, completely moistening all the breasts.
-
11
; Cover tighly with foil, place in preheated 350 oven and bake 30-45 minute.
-
12
Place the chicken breasts on a serving platter; serve the extra sauce in the pan in a gravy boat on the side.
