Instructions: 4 Large, double-lobe chicken breasts (boneless and skinless) 1 lb. of any good smoked sausage, diced 1/4 inch 1 lb. fresh mushrooms, washed and diced 1/4 inch 1/2 cup shredded cheddar cheese 1 can cream of mushroom soup 1 soup can full of milk

Procedure:
1. Pound the chicken breasts out with a meat tenderizer or the palm of your hand until they are approximately 3/8 inch in thickness. Lay them out in front of you on a clean work surface.

2. Combine the sausage, mushrooms and cheese in a bowl and mix well.

Portion the sausage mixture evenly over the four breasts in the center.

Gently roll the breasts to seal the stuffing inside of them. Place them on a lightly oiled cookie sheet and bake in the oven at 350 degrees for 25 to 35 minutes, or until heated through.

3. Combine the soup and milk in a sauce pan and heat on the stove over medium heat until it comes to a simmer. Reduce heat and hold the soup warm until the chicken is done. Ladle the soup over the breasts and sprinkle with additional cheese if desired. Serve immediately.

Serves four.

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