1 small onion
3 stalks celery
2 pounds sweet sausage (out of casing)
1 quart chicken stock
½ bunch fresh thyme
2 sprigs tarragon
1 teaspoon poultry seasoning
2 sprigs rosemary
½ cup Parmesan cheese
1 quart croutons
2 whole boneless breasts, attached, with skin on (available at Mazzeo’s)
Olive oil

Chop and sweat onions and celery. Add sausage and cook through. Add stock, tarragon, thyme and all seasoning (leaves off stems). Bring to boil. Simmer 10 minutes.

Pour over croutons and cheese and mix well. (Pour and mix gradually, so the liquid is soaked up by the croutons. If the bread is nicely saturated by the liquid and you can shape the stuffing into a ball, then you’ve added enough stock. If the croutons become too wet to shape into a ball, then add more croutons.)

Shape stuffing mixture into a ball and stuff into chicken breast cavity (leftover stuffing can be frozen for later use).

Grease bottom of baking dish with olive oil and place chicken breasts in the dish—stuffing side down, chicken skin up.

Brush top of chicken breasts with olive oil and bake at 350° for 45 minutes, or until chicken is thoroughly cooked with an internal temperature of 180°.