4 chicken breasts, halved
1 can chopped mushrooms
2 green onions, chopped
1/2 c. fat-free chicken broth
salt and pepper
1 1/2 c. Chicken Sauce

Slit each breast along the bone to form a pocket. Combine onions, mushrooms and 1/2 cup of the sauce. Fill breasts and secure with toothpicks. Place chicken breasts, skin side up, in baking pan. Pour broth over chicken. Season.

Bake at 350° for 45 minutes, basting as needed. Serve with sauce.

1 1/2 c. fat-free chicken broth
1/2 c. dry white wine
1/4 c. nonfat milk
2 Tbsp. flour
salt and pepper

Combine ingredients in a saucepan; cook until thickened, stirring constantly.