Stuffed Chicken Breast

• 2 Tbsp. butter
• 1/2 c. chopped celery
• 1/2 c. chopped carrot
• 1/2 c. chopped green pepper
• 1 medium sweet onion, chopped
• 4 Tbsp. cooking wine
• 4 boneless, skinless chicken breasts, flattened
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. thyme
• 1 Tbsp. chopped parsley
• paprika
• salt and pepper

1. In skillet, melt butter.
2. Add vegetables.
3. Saute until tender. Stir in 1/4 teaspoon of salt, 1/4 teaspoon black pepper, thyme and parsley; set aside.
4. Place each piece of chicken on individual pieces of foil.
5. Sprinkle with salt and pepper.
6. Place 2 to 3 tablespoons of vegetable mix on each piece of chicken.
7. Fold chicken around mixture and secure with toothpick.
8. Pour 1 tablespoon cooking wine over each chicken piece.
9. Sprinkle with paprika.
10. Wrap chicken securely with foil.
11. Place on baking sheet. Bake at 350u0b0 for 40 to 45 minutes.

butter, celery, carrot, green pepper, sweet onion, cooking wine, chicken breasts, salt, black pepper, thyme, parsley, paprika, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=438724 (may not work)