6 boneless, skinless chicken breast halves, flattened
3 tbsp. Dijon mustard
1/2 c. butter, melted
1 (8 oz.) pkg. ground pecans or walnuts
1 pt. sour cream
1 box stuffing mix (any brand or flavor)
Garlic powder
1 can chicken broth
Toothpicks

Make stuffing according to package directions and set aside. Make a sauce from Dijon mustard and butter (3 parts Dijon and 1 part butter). Sprinkle chicken with garlic powder. Roll each breast half around a heaping tablespoon of stuffing. Toothpick to secure. Dredge chicken rolls in mustard sauce and then roll in ground nuts. Brown chicken rolls in small amount of butter in a skillet.

When all sides are brown to your liking, pour in entire can of chicken broth, cover and simmer until done, approximately 20 minutes or so. Take 2 tablespoons of drippings from pan and mix with sour cream. Remove chicken rolls to platter and drizzle with sour cream sauce before serving. Reserve some sour cream sauce for serving on the side. Serves 6.