4 chicken breasts
3 squares corn bread
4 slices bread, toasted
1/4 c. green onions, chopped
1/4 c. celery, chopped
2 tbsp. bell peppers, chopped
1/2 can cream of mushroom soup
Seasoning salt
12 med. shrimps, deveined and boiled
Butter, melted
Caraway seeds

Cut meat away from bones. Split each breast into lengthwise. Set aside.

Crumb bread together. Saute onions, celery, and bell pepper in a teaspoon of butter. Pour over bread. Mix breads and vegetables with soup and seasoning salt to taste. Chop shrimps; add to stuffing. Stuff breast and roll in butter and caraway seeds. Bake for 20 minutes in 350 degree oven. Makes 8 servings.