3 whole chicken breasts, boned,
skinned and flattened
6 tablespoons butter, melted
3 tablespoons Dijon mustard
1 1/2 cups ground pecans
1/4 cup butter
3/4 cup chicken broth
2/3 cup sour cream
1 package stuffing mix (Stove Top, Pepperidge
Farm or Betty Crocker)
Prepare stuffing mix. Divide among chicken breasts, then roll up and fasten with a wooden pick. Season with garlic powder, salt and pepper.
Blend together melted butter and mustard. Coat chicken in mixture and roll in pecans.
In large skillet brown chicken in butter all over. Add chicken broth and simmer until chicken is tender. Remove chicken to platter; blend sour cream into skillet drippings. Heat and spoon over chicken.
Makes 6 servings.