Stuffed Chicken Breast with Italian Sausage
This recipe is missing a little kick and can be more on the bland side, I recommend adding some garlic and onion powder to taste and then as indicated in the variations serving with a sauce: marinara, salsa, or other.
Ingredients
- 4oz italian sausage or other
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped celery
- 1/4 cup dry white wine
- 2 slices toasted sourdough bread toasted without crust
- 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 chicken broth
Instructions
- Crumble sausage and saute over medium heat with onion, garlic and celery until sausage is cooked and vegetables brown.
- Add wine and let the liquid absorb.
- Crumble bread and add to sausage mixture. Stir in parsley, 1/4 teaspoon salt, and pepper, let mixture simmer for about 5 minutes stirring occasionally
- Pound each chicken breast 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 toothpicks. Sprinkle chicken with remaining 1/4 teaspoon salt. (this would be a good place to add the extra seasoning I discussed)
- Bring skillet to high heat and coat with cooking spray. Add stuffed chicken breast halves to pan; cook 3 minutes on each side. Add the 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.
Quick Notes
*It is easiest to stuff the chicken using toothpicks or other small items that can be heated.
Variations
*To kick up this recipe adding a sauce might do the trick, maybe putting salsa, or a good marinara with the chicken.
