1 lb. sweet Italian sausage links
1/3 c. minced celery
1 sm. onion, minced
1/2 c. fresh bread crumbs
1 egg
8 whole sm. chicken breasts, boned
1/4 c. all purpose flour
1/2 tsp. paprika
2 tbsp. salad oil
1 can College Inn chicken broth
3 (9 oz.) pkgs. frozen whole green beans
1 tbsp. cornstarch
1/2 c. wine

About 1 1/2 hours before serving.

1. Remove casings from sausage. In 8 quart Dutch oven over medium high heat, cook sausage meat, celery and onion until meat is browned. Stir in bread crumbs and egg.

2. Place a chicken breast, skin side up, on cutting board; with meat mallet or dull edge of French knife, pound breast to 1/4" thickness. Turn chicken breast over; top half of breast with a scant 1/2 cup of sausage mixture; fold other half over filling and fasten edges with toothpicks. Repeat to make 8 stuffed breasts. On waxed paper, mix flour and paprika; use to coat chicken.

3. In same Dutch oven, over medium heat, in hot salad oil, brown chicken on all sides. Add water and bouillon; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until chicken is fork tender. Meanwhile, prepare green beans as label directs.

4. To serve, discard toothpicks. Arrange chicken and green beans on warm platter. In cup, mix cornstarch and wine. Stir into liquid in Dutch oven, cook until gravy is thickened, stirring constantly. Pour into gravy boat and serve with chicken and beans. Makes 8 servings.

I omit making green beans. If freezing chicken, put liquid in separate container and when serving add cornstarch and wine to make sauce.

You may add mushrooms to sauce in Step #4. Saute garlic and oil and butter. Add mushrooms, parsley and a dash of red pepper.