3 whole chicken breasts
4 tbsp. butter (melted)
1/2 c. corn flake crumbs
1 can mushroom soup
4 tbsp. butter, melted
2 c. soft bread crumbs, about 4 slices
2 tbsp. onion, chopped
1 tbsp. water
1 tsp. Worcestershire sauce
1/2 tsp. salt
Mushroom soup with 1/2 or 1/3 c. water (for gravy)

Halve the breasts, bone and skin. Pull open in middle to stuff. Make stuffing and spoon some into each breast piece. Roll up and fasten with toothpicks.

Melt butter in shallow pan. Roll each breast in butter and then in crumbs. Arrange in single layer in baking pan. Bake at 350 degrees for 1 hour (no more). Heat soup and serve separately as a gravy for over breasts.