Apple-Raisin Stuffed Chicken Breasts

1 13oz. can College Inn® Chicken Broth
1/3 cup margarine
1 cup herb-seasoned stuffing mix
1/3 cup chopped apple
¼ seedless raisins
2 whole boneless chicken breasts, split and pounded (1 lb.)
3 tbsp. flour
1 tsp. tarragon

In saucepan, over medium high heat, heat 1/3 cup broth and 2 tbsp. margarine
until melted. Stir in stuffing mix, apple and raisins. Divide mixture
evenly among 4 chicken pieces. Roll up; secure with toothpicks.

In skillet, over medium high heat, melt remaining margarine. Brown chicken on
all sides; remove. Blend flour and tarragon into margarine in skillet.
Gradually add remaining broth, stirring constantly until mixture thickens
and boils. Return chicken to skillet; reduce heat. Cover; simmer 20 minutes
or until done.