6 boneless, skinless chicken breast halves, flattened
Dijon mustard
Butter, melted
Ground pecans or walnuts
Sour cream (1 pt.)
Stuffing mix (any kind)
Garlic powder
1 can chicken broth
Toothpicks

Make stuffing according to package directions. Make a sauce from Dijon mustard and butter (3 parts Dijon and 1 part butter). Sprinkle chicken with garlic powder. Roll each breast half around a heaping tablespoon of stuffing. Toothpick to hold together. Dredge chicken rolls in mustard sauce and then roll in ground nuts. Brown chicken rolls in small amount of butter in a pan. When all sides brown, pour in 1 can chicken broth, cover and simmer until done, about 20 minutes or so. Take 2 tablespoons of drippings from pan and mix with sour cream. Remove chicken rolls to platter and drizzle with sour cream mixture before serving. Save some sour cream on the side for serving. Serves 6.