1/3 c. finely chopped salted peanuts
1/4 c. minced parsley
Salt
6 med. whole chicken breasts, skinned, boned and cut in half
butter
1/2 tsp. paprika
2 tbsp. flour
1 chicken bouillon cube
1 1/4 c. milk
Parsley for garnish

1. In small bowl combine peanuts, minced parsley, 1/2 teaspoon salt; set aside.

2. With meat mallet pound each chicken piece until 1/4 inch thick.

3. To stuff chicken breasts overlap two pieces about 1/2 inch. Sprinkle with a generous tablespoonful of peanut mixture to within 1/2 inch of edges. Fold the two long sides slightly toward the middle. Roll chicken in opposite direction jelly roll style. Fasten seam with two toothpicks.

4. Repeat this process with each of the remaining pieces of chicken breast.

5. In 13 x 9 inch baking dish, melt 1/2 cup butter in 400 degrees oven. Stir in paprika and 1 teaspoon salt until well mixed. Arrange stuffed chicken breast, seam side down in baking dish. Brush with butter mixture in pan. Bake 40 minutes or until chicken is fork tender, basting occasionally with pan drippings.

6. Spoon three tablespoons pan drippings into one quart saucepan over medium heat. Into drippings stir flour, bouillon and 1/2 teaspoon salt until blended. Gradually stir in milk. Cook, stirring constantly until mixture is thickened.

7. Discard toothpicks from stuffed chicken breasts. Arrange on warm platter.

8. To serve garnish with finely chopped parsley. Pour gravy into gravy boat, pass separately.