- 6 skinless, boneless chicken breast halves
- 6 tablespoons butter, divided
- 1 envelope dry Italian-style salad dressing mix
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/4 cup sherry wine
- Preheat oven to 300 degrees F (150 degrees C), and grease a 7×11 inch baking dish.
- Pound the chicken breasts with a meat mallet until flattened. Place 1 tablespoon of butter on each breast, and sprinkle with Italian dressing mix. Roll up the breasts, secure them with toothpicks, and place in the baking dish.
- Whisk together the cream of chicken soup, sour cream, and sherry in a bowl until smooth, and pour over the chicken rolls.
- Bake in the preheated oven until the chicken is cooked through and tender and the sauce is bubbling, about 1 1/2 hours.