6 whole chicken breasts (boneless)
1 pkg. Pepperidge Farm stuffing
1 can chopped mushrooms
1 onion, diced and browned
1 c. celery, diced
1 bottle Seven Seas Creamy Italian dressing
1 jar apricot preserves
2 cans Franco-American chicken gravy
1 pkg. Liptons onion soup

Make stuffing according to directions on package. Add celery, mushrooms, and onions to stuffing and mix. Pound cutlets very thin. Put stuffing in center of cutlet. Fold cutlet over stuffing to make a roll. Put chicken rolls in baking dish. In bowl mix together the dressing, gravy, and apricot preserves. Pour over chicken rolls. Sprinkle onion soup over gravy. Bake at 350 degrees for 40 minutes. Serves 6.