2 chicken breasts, boned & halved (4 pieces)
1/2 c. bulk pork sausage
2 tsp. chopped onion
2 tbsp. chopped celery
1 c. herb seasoned croutons
1/3 c. water
2 tbsp. butter, melted
1/2 c. herb-seasoned croutons crushed to fine crumbs

VELOUTE SAUCE:

2 tbsp. butter
3 tbsp. all-purpose flour
1/4 tsp. salt
1 c. chicken broth or stock
1/3 c. milk

Pound each chicken piece to 1/4 inch thickness, set aside. Brown sausage in large fry pan over medium heat. Remove sausage. Set aside. Reserve 2 tablespoons fat. Cook onion and celery in reserved fat until tender. Remove from heat. Stir in sausage and croutons. Add water, tossing lightly until croutons are moistened. Portion 4 tightly packed mounds (about 1/4 cup each) into foil lined 9 x 9 x 2 inch baking pan.

Place 1 chicken piece over each stuffing mound, tucking edges under stuffing to form bundle. Brush chicken with melted butter. Sprinkle evenly with crushed croutons. Bake at 400 degrees for 25 minutes or until golden brown and tender. Serve with Veloute Sauce. Makes 2 servings.

Veloute Sauce: Melt butter in medium saucepan over medium to low heat. Stir in flour and salt. Gradually stir in chicken broth bringing to a boil. Boil 2 minutes, stirring constantly. Remove from heat. Stir in milk.