2 servings

2 lg. chicken cutlets (about 2/3 lb.)
1/4 c. chopped onion
3 tbsp. chopped green pepper
2 cloves garlic, minced
2 tbsp. butter, melted
2/3 c. herb seasoned stuffing mix
1/3 c. water
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. butter, melted
1/2 c. cream of chicken soup
4 tbsp. dry white wine
1 tbsp. herb seasoned stuffing mix
Chopped fresh parsley (optional)

1. Flatten chicken breasts to 1/4 inch thickness, set aside.

2. Saute' onion, green pepper, and garlic in 2 tablespoons butter.

3. Stir in 2/3 cup stuffing mix, water, salt and pepper.

4. Spread stuffing mixture evenly on each chicken breast, leaving 1/2 inch margin on all sides. Fold short ends of chicken over stuffing; roll up, beginning with one unfolded side. Secure with wooden picks.

5. Brown chicken in 2 tablespoons butter. Place in 9 inch pie plate.

6. Combine soup and wine; pour over chicken. Sprinkle with 1 tablespoon herb seasoned stuffing mix. Cover with aluminum foil; bake at 325 degrees for 50 minutes. Garnish, parsley. Chicken can be frozen for later date after step 5; defrost and proceed with step 6.