6 chicken breasts, boned, as much skin left on as possible, left doubled
3 or 4 onions, diced
1 green pepper
1/2 sm. can mushrooms
1 stalk celery, diced
Paprika
1/2 can bread crumbs
1 can consomme
Shortening
Salt
Pepper

Saute onions, pepper, mushrooms and celery until golden brown. Remove from heat. Add bread crumbs until stuffing is the texture desired.

Have breasts boned by butcher. Wipe insides dry and stuff each one. Pin together with poultry pins. Put in baking dish and dot with shortening. Sprinkle tops with salt, pepper and paprika.

Put breasts pin side up and do not turn while baking. Pour consomme over them, letting some remain in bottom of pan. Roast at 325 degrees for 1 or 1 1/2 hours or until brown. Remove pins just before serving.