6 chicken breasts (boneless)
1 pkg. Pepperidge Farm stuffing
1 can chopped mushrooms
3 onions, diced and browned
1 c. diced celery
1 bottle 7 Seas creamy Italian dressing
1 jar apricot preserves
2 cans Franco American chicken gravy
1 pkg. Lipton's onion soup

Make stuffing according to directions. Add celery, mushrooms, and onions to stuffing and mix. Pound chicken breast very thin. Put stuffing in center of breast and roll up. Dip into flour. Brown chicken in hot vegetable oil. Brown on all sides. Put chicken rolls in baking dish. In bowl, mix together the Italian dressing, gravy, and apricot preserves. Pour over chicken rolls. Sprinkle with onion soup mix. Bake at 350 degrees for 40 minutes. Serves 6.