12 boneless chicken breasts, split
2 c. shredded cheddar cheese
1 c. chopped walnuts
1 c. bread crumbs
4 tbsp. minced onion
6 tbsp. butter
2 cans cream of chicken soup
1 c. white wine
4 tbsp. chopped parsley
2 c. grated cheddar cheese

Put chicken pieces between plastic wrap and pound to 1/4 inch thickness. In a small bowl, combine cheese and next 3 ingredients. Spoon 1 1/2 tablespoons filling in center of each breast. Roll each piece jelly roll fashion. Roll chicken in flour. Melt butter in large skillet. Add chicken, open end first, until lightly browned on all sides. Pour in chicken soup that has been mixed with wine. Cover and cook over low heat for 15 minutes. (May be prepared in advance to this point. Cover and refrigerate up to 24 hours.) Transfer chicken and sauce to baking dish. Sprinkle remaining cheese and parsley over chicken. Bake, uncovered, at 350 degrees, until hot and bubbly, about 20 minutes.