1 pkg. Stove Top stuffing
1 1/4 c. water
2 tbsp. butter
3 lg. chicken breasts, halved, boned and pounded about 1/4 inch thick
1 egg, beaten
1/4 c. oil
6 chicken cutlets (1 1/2 lbs.) (optional)

Finely crush up 1 cup of the stuffing crumbs, set aside. Prepare stuffing mix as directed on package using remaining crumbs, reducing water to 1 1/4 cup and butter to 2 tablespoons.

Spread each chicken piece with stuffing, dividing mixture evenly. Roll up and tuck in ends. Dip rolls in eggs, then in reserved crumbs. Fry in hot oil in large skillet until golden brown on all sides, 15 minutes.