You can use any type of sausage with this recipe. We use a chicken - apple sausage that is made in the Napa Valley. Variations of this sausage are available in many other areas. 1/2 c. walnuts, chopped 1/3 c. chopped celery 1/4 c. chopped shallots or yellow onion 1/2 c. fresh bread crumbs 1 egg 8 whole chicken breasts, boned 1/4 c. all-purpose flour 1/2 tsp. paprika 2 tbsp. olive oil 1 1/2 c. chicken broth 8 med. sized fresh zucchini squash

Over medium - high heat, cook sausage, nuts, celery and onion until meat is browned, stirring frequently. Stir in bread crumbs and egg; set aside.

Pound the chicken breasts to a 1/4-inch thickness. Top half of each breast with about 1/2 cup of the sausage mixture. Fold the other half over filling and fasten edges with wooden toothpicks. Repeat to make 8 stuffed chicken breasts.

Mix flour and paprika; coat chicken breasts lightly with mixture.

In a Dutch oven over medium heat, brown chicken breasts on all sides in olive oil. Add bouillon and 1 1/2 cups water. Reduce heat to low; cover and simmer 30 minutes or until chicken is tender.

While chicken is cooking, slice zucchini into 1/2 inch rounds and steam for approximately 8 minutes. Serve chicken breasts over a bed of the steamed zucchini. Serves 8.