1 pkg. (6 oz.) Stuffing Mix for Chicken
1 cup water
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup fat free milk
1 tsp. paprika
2 Tbsp. Grated Parmesan Cheese
PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.
PLACE chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.
BAKE 30 min. or until chicken is cooked through (170ºF).
*As a HUGE cheese fan, I think this would be yummy (and gooey) with a little cheese mixed into the broccoli/stuffing mixture. (I would probably use either Swiss or shredded - not grated- Parmesan.) I have also toyed with actually adding the butter to the stuffing as you would if you were actually making the stuffing. (Obviously, I'm not big on cutting out the fat.)