Chicken Breast Pecan-Sausage Stuffing

Brown sausage on medium heat until it is well done and crumbles. Remove sausage from pan and set aside on paper towels. Discard drippings.

Saut/ celery, green pepper, onion and garlic in olive oil until tender. Add pecans, pepper and salt; continue to cook for 3 minutes. Remove from heat; stir in sausage, cooked rice, egg and milk. Set aside.

Combine dry crumbs, pecan meal and melted margarine.

Flatten each chicken breast to 1/4 inch thick. Place chicken on a flat surface. Spoon stuffing evenly in center of each chicken breast. Fold long sides over filling and secure with wooden picks. Roll breast in bread crumbs and pecan mixture, pressing evenly onto chicken.

Place seam side down in a baking dish. Bake at 350 degrees Fahrenheit for 30 minutes or until golden brown.

Serve with a thick lemony sauce or a Port or Marsala wine sauce.