Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with sauteed zucchini and tomatoes for a complete meal ready in just 35 minutes Ingredients:
1 (4-ounce) italian sausage link |
1/4 cup finely chopped onion |
2 tablespoons finely chopped celery |
1/4 cup dry white wine |
1 (1 1/2-ounce) slice sourdough bread, toasted and crusts removed |
1 garlic clove, halved |
1 tablespoon minced fresh parsley |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
2 (6-ounce) skinless, boneless chicken breast halves |
cooking spray |
1/2 cup fat-free, less-sodium chicken broth |
Directions:
1. Remove casing from sausage; crumble sausage. Heat a large nonstick skillet over medium-high heat. Add sausage, onion, and celery; sauté 5 minutes or until sausage is browned and onion is golden. Add wine to pan; cook 1 minute or until most of liquid is absorbed.
2. Rub each side of bread with cut sides of garlic; discard garlic. Coarsely crumble bread; add to sausage mixture. Stir in parsley, 1/4 teaspoon salt, and pepper. Let stand 5 minutes or until liquid is absorbed; toss to combine.
3. Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Place half of stuffing on one side of each chicken breast half, leaving a 1-inch border around sides. Fold remaining half of each chicken breast over stuffing, and secure with wooden picks. Sprinkle chicken with remaining 1/4 teaspoon salt.
4. Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add stuffed chicken breast halves to pan; cook 3 minutes on each side. Add chicken broth, scraping pan to loosen browned bits. Cover, reduce heat, and simmer for 5 minutes or until chicken is done. Remove the wooden picks; slice breasts in half. Serve immediately.
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