Sour Cream Chicken Rolls

Sour Cream Chicken Rolls 4 boneless, skinless chicken breasts 16-oz. container sour cream 6-oz. pkg. herb-flavored stuffing mix, crushed 6-oz. pkg. long-grain and wild rice, cooked Place chicken breasts between 2 pieces of plastic wrap; pound to flatten slightly. Brush sour cream over chicken, coating both sides well. Dip into stuffing mix, coating both sides. Discard any remaining stuffing mix. Roll up chicken; secure each roll with a toothpick. Place in a 9"x9" baking pan that has been sprayed with non-stick vegetable spray; cover with aluminum foil. Bake at 350 degrees for 30 minutes. Remove foil; bake for another 15 minutes, or until chicken is cooked through. Slice rolls across into spirals. Serve over cooked rice