3 whole chicken breasts, boned, skinned and flattened
6 Tbsp. butter, melted
3 Tbsp. Dijon mustard
1 1/2 c. ground pecans
1/4 c. butter
3/4 c. chicken broth
2/3 c. sour cream
1 pkg. stuffing mix (Stove Top or Pepperidge Farm )
Prepare stuffing mix. Divide among chicken breasts, then roll up and fasten with
a toothpick. 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.