Two 6 ounce chicken breasts (pounded or tenderized)
1 cup cornbread stuffing
1/4 cup walnuts (saute in 1 tbs butter)
2 tbs chopped onions (saute with walnuts)
1/4 cup to 1/2 cup veggie stock
Mix all these ingredients together.
Place 1/2 of the stuffing on each pounded breast of chicken and roll up. Bake for 15-20 minutes at 350-375 degrees (uncovered).
Remove the chicken from the pan and deglaze with about 1/4 cup of red wine. In sauce pan add 1 tbs butter, wine de glazed pan drippings, add salt and pepper to taste. Simmer on high heat 1 minute and add 1/2 cup heavy cream. Reduce this mixture until it is a velvety sauce.
Slice the chicken into medallions and pour sauce on top.