1 (6 oz.) pkg. Pepperidge Farm wild rice & mushroom stuffing
3 whole chicken breasts, boned, skinned, flattened
6 tbsp. butter, melted
1 1/2 c. ground pecans
3/4 c. chicken broth
3 tbsp. Dijon mustard
1/4 c. butter
2/3 c. sour cream

Prepare wild rice and mushroom stuffing according to package directions. Divide among chicken breasts. Roll up and fasten with toothpick. Season with salt and pepper. Whisk together melted butter and mustard. Coat chicken breasts in mixture and roll in pecans. In skillet, brown chicken in butter on all sides. Add chicken broth and simmer until chicken is tender. Remove chicken to serving platter. Blend sour cream into skillet drippings. Heat and spoon over chicken. Makes 6 servings.