Chicken Vegetable Pinwheels

6 boneless skinless chicken breast halves
1 egg beaten slightly
1/4 pound Italian turkey sausage
2 slices finely chopped bread crusts removed
1 small carrot peeled and shredded
2 green onions including tops chopped
1 stalks celery finely chopped
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1/4 cup sliced green onions including some tops

Rinse chicken and pat dry with paper towels. Place each breast half between waxed paper or plastic wrap. Carefully flatten chicken with meat mallet to about 1/4 inch thickness.

In a small bowl, combine egg, sausage, bread, carrot, chopped onions, celery, salt and pepper. Spread about 1/4 cup stuffing mixture down the center of each chicken piece. Roll up. Secure with a wooden pick or small skewer. Place chicken rolls in a 3 1/2 quart slow cooker.

Cover and cook on low 4 1/2 to 5 hours. To serve, transfer chicken to plates. Spoon a small amount of cooking juice over each chicken pinwheel. Garnish with green onions.

Makes 6 servings.