4 whole chicken cutlets
1 can cream of mushroom soup
1 pt. sour cream
1/2 c. white wine
1 pkg. Stove Top dressing
3 slices white bread

Slice cutlets in half (now have 8 servings). Prepare Stove Top dressing as directed on box, adding 3 slices of cubed white bread. Let cool. Make stuffing into 8 balls and wrap chicken slices around them. Place in oven dish. Mix soup, sour cream and wine together and pour over chicken. Bake in 325 degree oven for 1 1/2 hours, uncovered.