1 (13 1/2 oz.) can College Inn chicken broth
1/3 c. butter
1 c. herb-seasoned stuffing mix
1/3 c. chopped apple
1/4 c. seedless raisins
2 whole boneless chicken breasts, split and pounded (1 lb.)
3 tbsp. all-purpose flour
1 tsp. dried tarragon leaves

In saucepan over medium-high heat, heat 1/3 cup chicken broth and 2 tablespoons butter until butter melts. Stir in stuffing mix, apple and raisins. Divide mixture evenly among 4 chicken pieces. Roll up, secure with toothpicks.

In skillet, over medium-high heat, melt remaining butter. Brown chicken on all sides; remove. Blend flour and tarragon into butter in skillet. Gradually add remaining broth, stirring constantly until mixture thickens and boils. Return chicken to skillet, reduce heat. Cover, simmer 20 minutes or until done. Garnish as desired.

TO MICROWAVE:

In a 1-quart microwave-proof bowl place 1/3 cup broth and 2 tablespoons butter. Microwave, uncovered, on HIGH (100%) for 1-2 minutes until butter melts. Stir in stuffing mix, apple and raisins. Stuff chicken breasts as above.

In 9-inch microwave-proof pie plate, place remaining butter and microwave on HIGH for 35-40 seconds until melted. Stir in flour and tarragon. Gradually add remaining broth. Microwave, uncovered, on HIGH for 4-5 minutes until mixture thickens and boils, stirring every 2 minutes.

Place stuffed breasts in pie plate, turning to coat with sauce. Cover with waxed paper. Microwave on HIGH for 8-9 minutes until done, rotating dish 1/4 turn after 4 minutes. Let stand, covered, 5 minutes before serving.