1 c. water
1/2 c. bulgur wheat
1/4 c. chopped onion
1/4 c. thinly sliced celery
1/4 c. shredded carrot
1 1/2 tsp. instant chicken bouillon granules

In a small saucepan combine the 1 cup water, bulgur, chopped onion, sliced celery, shredded carrot and the 1 1/2 teaspoons chicken bouillon granules. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until the bulgur is done. Remove from heat.

In the thickest part of each chicken breast half, cut a pocket about 3 inches long and 2 inches deep. Spoon some of the bulgur mixture into each pocket; reserve the remaining mixture. Secure the pockets with string or wooden picks.

In a large skillet cook chicken pieces in hot oil about 10 minutes or until brown, turning once. Remove string or wooden picks. Place each chicken piece in a shallow individual casserole. Divide the remaining bulgur mixture among the individual casseroles. 1/4 c. water 1/2 tsp. instant chicken bouillon granules

Add white wine, the 1/4 cup water and the 1/2 teaspoon chicken bouillon granules to the skillet. Boil, uncovered, about 5 minutes or until the liquid is reduced to 1/2 cup. Spoon the liquid over chicken breasts. To serve immediately, cover and bake in a 375 degree oven for 5-10 minutes or until done. Or, place each casserole in a freezer bag; seal, label and freeze for up to 2 months. Makes 4 single serving entrees.