4-6 Boneless and Skinless Chicken Breast - relatively the same size
1 Pint Sour Cream
1/4 C Dijon Mustard
2 cups Pepperidge Farm Dressing
Salt and Pepper
Preheat oven to 375º
Rinse off and pat dry the skinless chicken breast. Sprinkle with salt and pepper on both sides
Put the stuffing mix in a large zippier bag and beat the stuffing with a rolling pin to make the stuffing chunks smaller. Remove and place on a flat plate
Mix sour cream and mustard together and pour on another flat plate
Roll each chicken breast in the sour cream and mustard mixture
Next roll both sides of the chicken breast into the crumbled Pepperidge Farm dressing
Place each chicken breast into an aluminum foil covered pyrex pan or cookie sheet.
Place in the oven and cook for 30-45 minutes depending on the thickness of your chicken breasts.