Chicken Breasts Stuffed With Italian Sausage and Breadcrumbs- Co |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Serve with sauteed zucchini and tomatoes for a complete meal ready in just 35 minutes I haven't tried this yet but it looks great! I think it would need a pan gravy or tomato sauce though to cut some of the dryness... Ingredients:
1 link sausage |
1/4 cup chopped onion |
2 tablespoons chopped celery |
1/4 cup dry white wine |
1 slice sourdough bread, toasted and crusts removed |
1 garlic clove, halved |
1 tablespoon fresh parsley |
1/2 teaspoon salt, divided |
1/4 teaspoon fresh ground black pepper |
2 (6 ounce) skinless chicken breasts |
cooking spray |
1/2 cup reduced-sodium fat-free 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.
3. Stir in parsley, 1/4 teaspoon salt, and pepper. Let stand 5 minutes or until liquid is absorbed; toss to combine.
4. 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.
5. 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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