Stuffed Chicken with Gravy

4 medium to large skinless, boneless Chicken Breast
1 pkg. prepared Chicken flavored Stuffing Mix, like Stove Top
1 can (14.5-oz.) Chicken Broth
2 ribs Celery, diced
1 large Onion, diced

Place chicken breast between a double thickness of plastic wrap. Using
flat
side of meat tenderizer, flatten meat gently to 1/4" thickness. Repeat
with
rest of chicken breasts.
In a 3 quart. saucepan, add 2 Tbsp. Butter and melt. Saute onion and
celery
until soft, stirring a lot. Add the can of chicken broth, bring to a boil,
stir in stuffing mix. Cover pan and remove from heat. Let sit until you
can handle with hands.
Place 1/4 cup stuffing in center of breast you have salt and peppered.
Bring sides of meat up over stuffing until it overlaps some. Take a 6"
wooden skewer and weave in an out of overlapped meat until you have a seam
run up side of meat packet.
Coat meat rolls with a combination mixed with equal parts of dry bread
crumbs, flour, and seasoned with salt and pepper. Shake off excess after
rolling the rolls, dip in milk and recoat with breading mixture.

In a small amount of oil, brown meat rolls quickly on all sides. Place in
13x9x2" baking dish or pan you have sprayed with non-stick spray. If any
stuffing was left over, spoon around meat rolls.

Gravy:

1 jar Heinz Roasted Chicken Gravy
1 tsp. Soy Sauce
2 Tbsp. fresh snipped Parsley
Salt and White Pepper, to taste

Mix all gravy ingredients together and pour over meat rolls and stuffing.
Cover with foil. Bake in a 350 degree oven 45 minutes, uncover and
continue
baking 15 minutes longer.

Serves: 4

Patty


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