Instructions: Place the chicken breasts with skin side down on a work surface; pound lightly with a meat mallet to an even thickness. For stuffing, combine the bread crumbs, onion, salt, pepper, poultry seasoning, 2 tablespoons butter, water and parsley. Place about 1/3 cup stuffing on each breast; fold in half. Secure with toothpicks. Combine flour and paprika; coat chicken. Place, skewered side down, in a greased 11-in. x 7-in. x 2-in. baking dish. Drizzle with remaining butter. Bake, uncovered, at 325 for 1-1/4 hours or until tender. Meanwhile, for sauce, saute mushrooms and onion in butter until tender. Stir in flour, salt and pepper. Gradually add heavy cream. Cook and stir until bubbly; cook and stir 1 minute more. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve over chicken.

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