Mushroom Stuffed Chicken Breasts

• 6 chicken breasts, boned and skinned
• 1 tsp. lemon juice
• 1 1/2 tsp. salt
• 1/4 lb. Italian sausage links, finely chopped
• 3 Tbsp. finely chopped celery
• 2 Tbsp. finely chopped onion
• 2 small cans mushrooms (stems and pieces for stuffing and slices for topping)
• 1/3 c. parsley, chopped
• 1 2/3 c. chicken broth
• 3 Tbsp. melted butter or margarine
• dry bread crumbs

1. Cut pockets into thick part of breasts.
2. Sprinkle with lemon juice and 1/2 teaspoon salt; set aside.
3. Saute sausage, celery and onion.
4. Mix well with mushrooms, bread crumbs, parsley, remaining salt and 1/3 cup broth.
5. Place heaping tablespoonful stuffing into each breast pocket; secure opening with toothpick.
6. Brush with butter and roll in bread crumbs.

chicken breasts, lemon juice, salt, italian sausage links, celery, onion, mushrooms, parsley, chicken broth, butter, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=531332 (may not work)