6 chicken breasts, boned
3 tbsp. chopped onions
3 tbsp. chopped celery
1 tbsp. chopped parsley
2 tbsp. butter
1 lb. lean country sausage, not cased
Salt and pepper to taste
1/2 tsp. poultry seasoning
2 eggs
1 1/2 slices bread, crumbled

Mix all but chicken for stuffing; saute onion, celery and parsley.

Add sausage and cook thoroughly. Season to taste with salt and pepper and other seasonings.

I fry sausage separately if fatty.

Form sausage in rolls and roll in each breast. (Can tie rolls or tie snugly into pan.)

Place in oven proof dish, cover and bake for 30 minutes at 325 degrees.

Remove cover and bake an additional 30 minutes.

Sprinkle chicken with paprika.