| 1/2 c. shredded cheddar cheese |
| 1/4 c. soft breadcrumbs |
| 1/4 c. chopped walnuts |
| 1 T. minced onion |
| 1/4 t. salt |
| pinch pepper |
| 6 skinless, boneless chicken breast halves |
| 1/4 c. flour |
| 2 T. butter, melted |
| 1/2 c. chicken broth |
| 1/4 c. dry white wine |
| 1 T. chopped parsley |
Combine cheese, breadcrumbs, walnuts, onion, salt, and pepper; mix well, and set aside. Place each chicken breast half on a sheet of waxed paper. Flatten the chicken pieces to 1/4" thickness, using a meat mallet or rolling pin. Place a heaping tablespoon of cheese mixture in center of each chicken breast half, spreading to 1/2" from edge. Roll up each breast half jellyroll fashion; secure ends with a wood pick. Roll chicken breasts in flour, and let stand 10 minutes. Sauté chicken in butter in a skillet over medium heat, turning to lightly brown all sides. Add chicken broth and wine; cover, reduce heat to low, and simmer 10 minutes. Remove chicken to warm platter; remove wooden picks. Bring broth mixture to a boil; cook, stirring occasionally, several minutes or until sauce thickens. Pour sauce over chicken and sprinkle with parsley.
Serves 6.