2 pkg. cornbread stuffing mix (such as Stove Top)
10 dried snap apricots, chopped
3-4 green onions, sliced
1/2 lb. mild pork sausage, crumbled, cooked, and drained
1 tsp. ground cumin
1/2 tsp. white pepper
12 very lg. chicken breast halves, boned (be sure skin covers entire breasts)
Seasoned salt
Butter
Paprika

Prepare stuffing according to package directions. Add apricots, green onions, cooked sausage, cumin and pepper. Set aside.

Gently lift skin from 1 side of breast to create a pocket for stuffing. Season the bottom side of chicken with season salt. Place all skin side up on work surface.

Generously push mounds of stuffing under skin. Cover all stuffing with skin. Fold under both ends of breasts and shape into balls the size of soft balls. Place balls in buttered roasting pan. Sprinkle with paprika. Bake at 375 degrees for 35-40 minutes.

Deglaze pan and make gravy if you wish. Serve whole, cut in half or cooled and sliced for an appetizer. Serves 12.