6 filleted chicken breasts (3 whole breasts)
6 slices whole wheat bread
1/4 c. chopped onion
1/2 c. finely chopped canned mushrooms
1/2 c. finely diced celery
2 tbsp. sauterne (or other dry white wine)
2 egg whites
2 lg. cloves fresh garlic, finely diced
1/8 tsp. black pepper
1/4 tsp. salt
1/4 tsp. thyme
1/2 tsp. sage
Water

Stuffing: Crumble bread in large bowl. Moisten bread with wine and water (enough to moisten). Add onion, mushrooms, celery, egg whites and spices. Mix well.

Pound each fillet thin with a mallet by placing each fillet shiny side down between wax paper. Place 1/6 of stuffing in center of each fillet. Roll up.

Place seam side down in baking dish that has been sprayed with non-stick spray or lightly oiled. Sprinkle with salt and pepper. Bake at 375 degrees for 20-30 minutes. Wine or water may be added to pan if desired during baking and rolls basted.