Herb Chicken

• 3 large chicken breasts, boned (skinless)
• 1/4 c. oleo or substitute Pam spray
• 1 can cream of chicken soup
• 3/4 c. white wine
• 1 (5 oz.) can water chestnuts, drained and sliced
• 1 (3 oz.) can mushrooms, drained and sliced
• 2 Tbsp. chopped green pepper, chopped
• 1/4 tsp. thyme or tarragon

1. Duck:
2. Night before, wash ducks thoroughly and place in a glass dish.
3. Stuff each cavity with a celery stalk, 1/4 apple, 1/4 onion, a dash of poultry seasoning and a dash of thyme.
4. Rub outside with salt and seasoned pepper.
5. Pour (at least) a cup of your favorite wine over them, tightly cover, and let marinate overnight in the refrigerator.
6. Next morning, empty birds (save celery, etc.).
7. Stuff with sausage dressing and place in baking pan.
8. Pour all the marinade, including celery, apple, etc., over ducks and cook as you would a small baked hen (basting as you go) at 350u0b0.

chicken breasts, oleo, cream of chicken soup, white wine, water chestnuts, mushrooms, green pepper, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=825086 (may not work)