1 lb. sausage
1/2 c. walnuts, chopped
1/3 c. celery, chopped fine
1/4 c. onion, chopped fine
1 egg, slightly beaten
1/2 c. fresh bread crumbs
8 whole, sm. boned chicken breasts
1/4 c. flour
1/2 tsp. paprika
2 tbsp. salad oil
2 chicken bouillon cubes
1 tbsp. cornstarch

Cook sausage, celery, onion, nuts until meat is barely brown. Drain, save oil. Add egg and bread crumbs to meat mixture. Set aside. Pound breast to 1/4" thick. Top breast with scant 1/2 cup meat mixture. Fold over and secure with toothpick or string. Brown in sausage oil. Drain. Add bouillon cubes and 1 1/2 cups water. Cover. Simmer 30 minutes or until tender. Thicken gravy with cornstarch. Serve gravy over chicken.