6 chicken fillets (Breasts or Thighs)
	4 hot Italian or Portuguese sausages
	1 cup brown rice (uncooked)
	¼ cup wild rice (uncooked)
	1 can whole tomatoes
	1 can white beans
	1 egg
	1 bay leaf
	Several leaves of fresh sage (chopped)
	¼ tsp. thyme
	2 Tbsp. olive oil
	2 cloves garlic (chopped)
	1 medium onion (chopped)
	1/2 cup dry vermouth
	salt
	pepper

Rub large casserole dish with olive oil. Rub chicken fillets with oil, salt and pepper. Cook brown and wild rice according to directions. Remove sausage from casings. Mix
in a large bowl, rice, onion, garlic, egg, thyme, sage, and sausage. Stuff each fillet with mixture and place in casserole. Place any excess stuffing around filets. Place bay leaf on top. Halve the tomatoes with a knife, retaining the juice. Pour tomatoes and juice and white beans on top of the fillets. Then add the vermouth. Bake for approximately 1 hour at 325° F. until fillets are cooked through. Then
serve with a green salad, French bread, and white wine. Serves 6