Broccoli-Stuffed Chicken

This is easy, delicious, and looks better than an average dish. You can substitute cream of mushroom soup for cream of chicken.

1 6 oz. pkg. stuffing mix
1 c. water
6 small boneless skinless chicken breast halves
1½ c. fresh broccoli flower heads
1 c. boiling water
1 10.75 oz. can cream of chicken soup
½ c. milk
1 tsp. paprika
2 T. grated parmesan cheese

Preheat oven to 350°. Combine stuffing mix and water in a bowl. Let stand for 5 minutes. Meanwhile, pound chicken breasts to ¼-inch thickness using a meat mallet. Pour the boiling water over the broccoli, and let it sit for a few minutes; drain. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within ½ 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 a 9×13-inch pan. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese. Bake 35 minutes (or until chicken is 170°).