8 half breasts of chicken, boned
1 lb. sausage
1/2 pt. sour cream
1 can cream of mushroom soup

Flatten each breast with mallet. Crumble sausage into skillet. Cook slowly until almost done. Drain. Spread sausage on each piece of chicken. Roll breasts, using toothpicks to secure. Place in a shallow casserole. Combine sour cream and soup. Pour over chicken. Bake, uncovered in 300 degree oven for 2-3 hours, until tender.