Place 2 chicken breasts in a large freezer-weight plastic bag. Pound with meat mallet or side
of heavy can until chicken is 1/4 inch thick. Remove from bag; place top-side down, on
cutting board. Repeat with remaining chicken. Bread chicken with stuffing mixture. Starting
at 1 narrow end, tightly roll up each breast. Place, seam-side down, in 9-13 inch baking
dish. Drizzle with dressing.
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