Prep 25 mins
Cook 15 mins
This was on a recipe card that I picked up at the grocery store. The ingredients sounded unusual but I happened to have it on hand. Turned out to be a real family pleaser.
- 2 links hot smoked sausage, diced
- 1 medium yellow onion, diced
- 2 tablespoons breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 4 large boneless skinless chicken breasts
- 1 teaspoon salt
- 2 teaspoons lemon pepper
- 2 teaspoons garlic granules
- 3⁄4 cup butter, melted
- 1 cup cantaloupe, diced
- 1⁄2 avocado, diced
- 1⁄4 red onion, diced
- 3 tablespoons chopped cilantro
- 1⁄2 teaspoon cayenne pepper
- 1 lime, juice of
- 2 tablespoons butter
- Preheat oven to 350 degrees. Heat a 10" iron skillet over medium high heat. Make salsa and let cool while preparing chicken.
- Saute onion and sausage together, until onion is soft. Add parsley and bread crumbs and set aside to cool.
- With a sharp knife, insert a slit into the top of each breast, cut a pocket almost the length of the breast for stuffing.
- Melt 3/4 cup butter. Add salt, garlic and lemon pepper. Pour into shallow bowl.
- Stuff the sausage mixture into the chicken breasts.
- Dip the chicken breast into the butter and spices (add more spice if necessary), and lay each, carefully, onto the hot skillet. Sear for 2-3 minutes. Turn over and sear for 2-3 minutes on 2nd side. Cover skillet and place in oven for 10-15 minutes until cooked through.
- Slice each breast on bias into 5 pieces, top with salsa and serve.
- SALSA: Saute melon, avocado and red onion in 2 tablespoons butter. Add lime juice and cayenne. Stir and remove from heat. Let cool.
Made this for my roomates. It was a big hit!