4 skinless, boneless chicken breasts halves 1 package prepared chicken flavored stuffing mix 1 can (14.5 ounce size) chicken broth 2 ribs celery, diced 1 large onion, diced ***Gravy*** 1 jar roasted chicken gravy 1 teaspoon soy sauce 2 tablespoons fresh snipped parsley salt and white pepper, to taste
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: Mix all gravy ingredients together and pour over meat rolls and stuffing.
Cover with foil. Bake in a 350 degrees F oven 45 minutes, uncover and continue baking 15 minutes longer.