6-8 chicken breasts
Thyme (for seasoning to taste)
1 1/2 c. white grape juice
2 tbsp. chopped pecans
2 tbsp. chopped mushrooms
2 tbsp. bread crumbs
2 tbsp. melted butter
Whole mushrooms, as desired
1 can cream of chicken soup
1 can cream of celery soup
1 (8 oz.) container sour cream or yogurt

Season chicken with thyme and marinate 2-4 hours in white grape juice (1/2 cup). Mix chopped mushrooms, pecans, bread crumbs and melted butter. Spoon mixture onto each chicken breast. Roll up chicken and secure with toothpicks. Place chicken in a non-stick frying pan and cover with white grape juice (1 cup) and 1/2 cup water.

Cover with lid and cook on medium for about 15 minutes. Add both cans of soup to liquid and stir. Add whole mushrooms, cover and cook on medium for about 10 minutes. Add sour cream and stir. Serve over white or wild rice.

Crabmeat may be added to stuffing mixture.