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STUFFED CHICKEN BREAST WITH MUSHROOM SAUCE

1-2/3 c. hot water
4 tbsp. margarine, cut in pieces
1 (6 oz.) pkg. Stove Top chicken flavor stuffing mix
1 egg, beaten
6 boneless, skinless chicken breast halves, pounded 1/4 inch thick
2 tbsp. melted margarine
1 can condensed cream of mushroom soup
1/2 c. water
1/4 tsp. dill weed

Heat oven to 400 degrees. Stir hot water, 4 tablespoons of the margarine and contents of vegetable seasoning. Pack in bowl until margarine is melted. Add stuffing crumbs and egg; stir until moistened. Spoon stuffing onto each breast; wrap chicken around stuffing. Place seam side down, in greased shallow baking pan. Brush with melted margarine. Place any remaining stuffing in center of dish. Bake 30 to 35 minutes or until chicken is thoroughly cooked. Heat soup, water and dill in saucepan. Serve over chicken. Makes 6 servings.