Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Chicken breasts. large 1/4 c Vermouth, dry
1 pk Sour cream, small 1 cn Cream of mushroom soup
1 pk Pepperige Farm Herb Stuffing 1 x Light cream
1/4 lb Butter, melted

Skin and bone chicken breasts, cut each in half and dip in sour cream.
Roll in bread crumbs, roll up and place in greased baking pan.
Drizzle with melted butter and vermouth and bake at 350 degrees for
40-45 minutes. Sauce: Serve with a sauce made of 1 can condensed
Cream of Mushroom (or cream of chicken or both) soup diluted with
half a can of light cream and a vermouth and heated to bubbling. Mrs.
Harold T. Cook

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