8 chicken breasts
2 tbsp. finely chopped parsley
2 tbsp. finely chopped onion
1 clove garlic
1 tbsp. seedless raisins, chopped
Salt and pepper, to taste
1 c. dry white wine
2 tbsp. butter
6 tbsp. brandy, heated

Soak chicken breasts in wine for 8-12 hours. Mix parsley, onion, garlic, raisins, salt, and pepper. Put in small piece of butter on each piece of chicken; spoon stuffing mixture on each piece. Melt butter in skillet and cook chicken until lightly browned. Place chicken pieces and remaining pan butter in baking dish. Pour in wine and cover tightly. Bake at 375 degrees for 45 minutes. Baste once or twice. To serve, prepare a bed or ring of dry cooked rice.