2 c. ready mix stuffing (Stove Top)
4 boneless, skinless chicken breast halves
2 tbsp. butter, melted
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. paprika
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c. dry white wine
Canned or fresh mushrooms

Make stuffing following label directions. Butter 8 x 8 x 2 inch baking dish. Divide stuffing into 4 equal mounds in baking dish. Top each with a chicken half, tucking meat around stuffing to cover completely. Brush with butter, sprinkle with pepper, garlic powder and paprika. Bake in moderate oven (350 degrees) 1 hour or until golden. Combine soup and wine in small saucepan. Can add fresh or canned mushroom slices. Heat slowly, stirring constantly until bubbly. Pour over chicken and serve. Serves 4.