2 lg. chicken breast halves, skinned & boned
1/4 c. chopped onion
3 tbsp. chopped green pepper
1 sm. clove garlic, minced
2 tbsp. butter, melted
1/3 c. water
2/3 c. herb seasoned stuffing mix
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. cream of chicken soup
2 tbsp. apple juice
1 tbsp. herb seasoned stuffing mix

Place each chicken breast between 2 sheets of waxed paper, flatten to 1/4" thickness using a meat mallet or rolling pin; set aside.

Saute onion, green pepper and garlic in 2 tablespoons butter. Stir in 2/3 cup stuffing mix, water, salt and pepper. Spread this mixture evenly on each chicken breast, leaving a 1/2" margin on all sides. Fold short ends of chicken over stuffing. Roll up, secure with wooden picks. Brown in 2 tablespoons butter.

Place in a 9" pie plate. Combine soup and juice, pour over chicken. Sprinkle with 1 tablespoon stuffing mix. Cover with foil. Bake at 325 degrees for 50 minutes or until done.