chicken breasts, skinless and boneless
cream of mushroom soup(you can use cr. of chicken or cr. of chicken and mushroom also)
1One at a time, place the chicken breasts between two pieces of wax paper and use the flat side of your meat tenderizer to flatten them until they are about 1/8" thick.
2Preheat oven to 350 degrees
3place dressing on top of the chicken breasts, about the same thickness as the breasts themselves. Leaving a little room around the edges.
4Roll the breasts and fasten with toothpicks.
5Place each of the stuffed and rolled chicken breasts into a 9x13 pan. Set aside.
6in medium sized bowl, mix the sour cream, and cream of mushroom(or chicken, or chicken and mushroom) soup together.
7pour the soup mixture over the chicken breasts, and top with a small amount of paprika.
8Bake for about 45 minutes to 1 hour depending on the amount, and size of chicken breasts you decide to use.