Special utensils: l0 x 6 x l-1/2 inch baking dish, wooden toothpicks
Preheat/bake Oven: 350F.
In a medium saucepan, heat oil. Add onions and celery; saute for 5 minutes, stirring. Add chips, chilies, parsley, egg, poultry seasoning, cayenne pepper, Mix well. Spoon Stuffing onto centers of chicken pieces, leaving a 1/2 inch edge all around. Roll each from narrow end and fasten with wooden toothpicks. Coat lightly with flour.
Heat 1/4 cup oil in a skillet; lightly brown chicken rolls in the hot oil. Place chicken in a shallow baking dish. Blend soup with wine until smooth. Pour over chicken rolls. Bake as instructed.
Remove from oven and serve.
Cajun Country -- New Iberia, Louisiana