20 pieces chicken, remove skin or boneless breasts
2 sticks butter
4-5 garlic buds, crushed
2 tbsp. parsley
Salt & Pepper to taste
1 sm. pkg. Pepperidge Farm bread stuffing
1 c. Romano or Parmesan cheese, grated
1 c. white wine
Slices of Mozzarella cheese

Saute garlic in butter, parsley, salt and pepper. Blend stuffing mix in blender for finer crumbs (if desired). In bowl, mix bread crumbs and grated cheese. Dip chicken in butter; mix and roll in bread and cheese mix. Place in casserole and bake, covered 30 minutes at 300 degrees. Uncover and add wine and bake 30 minutes or more, uncovered. Last few minutes cover all with slices of Mozzarella cheese to melt. Serves 8 to 10.

Can be frozen cooked 30 minutes, cool. Put in freezer. When ready to use, thaw and put wine over chicken and cook. You can use regular red wine also. You don't have to remove skin, it's optional. Can use more garlic buds if desired. Can use Swiss cheese instead of Mozzarella if desired.