Vegetable-Stuffed Chicken Breasts - cooking recipe

Ingredients

2 Tbsp. butter or margarine
1/4 c. finely chopped celery
1/4 c. finely chopped green pepper
1/4 c. finely chopped carrot
1 medium onion, finely chopped
1/4 tsp. salt
1 1/2 Tbsp. chopped parsley (optional)
3 whole chicken breasts, remove bone and skin
salt and pepper
3 Tbsp. white wine
paprika

Preparation

Melt butter in small skillet.
Add celery, carrot, green pepper and onion.
Sprinkle with salt.
Cook over low heat for 2 to 3 minutes.
Add parsley and mix well.
Place chicken breasts on squares of aluminum foil.
Sprinkle very lightly with salt and pepper.
Divide vegetables among chicken breasts, placing about 2 1/2 tablespoons in center of each.
Fold sides of breasts over mixture.
Pour 1 tablespoon white wine over each breast and sprinkle with salt, pepper and paprika.
Fold foil securely over chicken to seal.
Bake at 350\u00b0 for 50 to 60 minutes.
Makes 3 servings.