4 lg. chicken breast halves, boneless
1/2 c. chopped onion
6 tbsp. chopped green pepper
2 sm. garlic cloves, minced
4 tbsp. butter, melted
1 1/3 c. herb-seasoned stuffing mix
2/3 c. water
1/4 tsp. salt
1/4 tsp. pepper
4 tbsp. butter, melted
1 c. cream of chicken or celery soup
2 tbsp. dry white wine
1 tbsp. herb seasoned stuffing mix

Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch thickness using a meat mallet or rolling pin. Set aside. Saute onion, green pepper, and garlic in 4 tablespoons butter. Stir in seasoned stuffing mix and next 3 ingredients. Spread stuffing mixture evenly on each chicken breasts, leaving a 1/2 inch margin on all sides. Fold short ends of chicken over stuffing; roll up, beginning with unfolded side. Secure with toothpicks. Brown chicken in 4 tablespoons butter. Place in baking dish. Combine soup and wine; pour over chicken. Sprinkle with 1 tablespoon stuffing mix. Cover with foil and bake at 325 degrees for 50-55 minutes. Yield: 4 servings.