Yield: 6 servings
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1 bag (7 ounces) cubed herb seasoned stuffing
1/2 cup boiling water
1 tablespoon margarine, melted
6 skinless, boneless chicke breasts, halved
1 can cream of mushroom soup
1/2 cup milk
1 teaspoon dried parsley flakes

Cooking time: 30 minutes
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Preheat oven to 400 degrees.

Mix lightly stuffing, water and margarine.
Spoon stuffing mixture across cent of 2 quart shallow baking dish, leaving space on both sides for the chicken breasts.
Place chicken on each side of stuffing.
Mix soup, milk and parsley.
Pour over chicken.

Cover and bake for 15 minutes.
Uncover and bake 15 minutes or until chicken is done.

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