6 boned double chicken breasts (12 pieces)
Softened butter
Garlic salt
Seasoned salt
Salt
Pepper
Corn flake crumbs
2 chicken bouillon cubes
1 c. boiling water
1/2 c. white wine
Few shallots, minced

Brush chicken breasts with softened butter. Season with garlic salt, seasoned salt, salt and pepper. Roll seasoned chicken in corn flake crumbs and secure with a toothpick. Dot each breast with butter.

Dissolve bouillon cubes in boiling water, adding wine and shallots. Place rolled chicken breasts in a greased pan. Spoon wine sauce over chicken. Cover. Bake 350 degrees for 1 hour, basting frequently. Remove cover. Continue basting and bake 30 minutes more.