1 lb. sweet sausage links
1/4 c. minced celery
1/2 c. fresh bread crumbs
1 egg
8 sm. chicken breasts, deboned
1/4 c. flour
1/2 tsp. paprika
3 tbsp. salad oil
1 1/2 c. water
2 chicken bouillon cubes

Remove casing from sausage; cook sausage, celery, and onions until browned; stir bread crumbs and egg. Stuff chicken breast; fold over filling and fasten edges with toothpicks. Brown chicken on all sides; add water and bouillons; heat to boiling. Remove from heat; cover and simmer 30 minutes.

GRAVY:

1 tbsp. cornstarch
2 tbsp. wine

In a cup, mix cornstarch and wine. Stir into liquid. Cook until gravy is thickened.