3 boneless chicken breasts
18-20 mushrooms, sliced
20 Town House crackers
1 stick butter
4 tbsp. Marsala wine
3 tbsp. butter
Salt
Pepper
Garlic powder
1 pkg. Knorr's mushroom sauce

Split cutlets in half, pound with mallet and set aside. Saute mushrooms in 3 tablespoons butter, season with salt, pepper and garlic powder. Process the crackers and season with garlic powder. Add them to the mushrooms.

Melt the stick of butter and add marsala wine to it. Pour enough of it into mushroom cracker mix to moisten. Pour remaining butter into casserole dish. Put a little mushroom stuffing in each piece of chicken. Roll the breasts and seal with 1 toothpick. Put breasts in casserole and turn over so all sides are moistened with butter. Bake in 350 degree oven for 30-45 minutes. Make Knorr's sauce according to directions. When chicken is done remove from casserole and pour sauce over chicken breasts.