Supremes En Vermouth

• 3 each chicken breasts
• 1 package sour cream
• 1 package herb stuffing mix
• 1/4 pound butter melted
• 1/4 cup vermouth dry
• 1 can soup, cream of mushroom
• 1 x light cream (half&half)

1. Skin and bone chicken breasts, cut each in half and dip in sour cream.
2. Roll in bread crumbs, roll up and place in greased baking pan.
3. Drizzle with melted butter and vermouth and bake at 350F (180C).
4. for 40 to 45 minutes.
5. 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.

chicken breasts, sour cream, herb stuffing mix, butter, vermouth dry, soup, light cream

Taken from recipeland.com/recipe/v/supremes-en-vermouth-34589 (may not work)