200 gallons of water, frozen solid and skillfully sculpted into the TBS logo, to be displayed proudly in the center of table.
1. In a medium skillet, heat olive oil and garlic on medium heat until garlic just begins to turn a pale gold. Add the sausage and saute for 10 minutes. Transfer meat to a plate and set aside.
2. Discard all but 1 or 2 tablespoons of the fat from the pan, add onion and cook for 5 minutes until tender and translucent, add pinenuts and raisins and continue cooking 2-3 minutes.
3. Combine sausage and onion mixture in a mixing bowl, add bread crumbs, parsley, sour cream, Parmesan and red pepper flakes. Taste and adjust seasonings, set aside.
4. Preheat oven to 375- F. Rinse and pat chicken dry, place between sheets of plastic wrap and with a mallet or the side of a cleaver, pound out as flat and evenly as possible. Arrange the flattened breasts skin-side down on a work surface (if using skinned breasts, smooth-side down) and season lightly with salt and pepper.
5. Divide the sausage mixture evenly among the breasts, roll up as tightly as possible and fasten with a skewer or toothpick inserted lengthwise.
6. Arrange the stuffed breasts seam-side down on a buttered baking dish, brush with melted butter and sprinkle with Parmesan and bread crumbs.
7. Pour in the champagne and chicken stock. Bake in the upper third of 375- F oven for about half an hour.
8. Remove and place in warm platter and cover. Pour the pan juices into a small saucepan and boil down until reduced by half, remove from heat and whisk in the cold butter.
9. Ask your guests ceremoniously whether anyone objects to this tasty union of chicken and stuffing. If not, spoon sauce over chicken rollups and serve at once.
10. Start setting more places at the table and dividing all the portions, since although you've only invited four guests, eight have shown up and it's as though they've never had a full meal in their lives.