INGREDIENTS

INSTRUCTIONS

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    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.    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.    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.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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