Chicken Breasts Stuffed With Italian Sausage and Breadcrumbs- Co

Submitted by Pritha

""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..."

 

• Ready In: 35mins
• Ingredients: 12
• Yields: 2 chicken breasts
• Serves: 4

ingredients

• 1 link sausage
• 59.14 ml chopped onion
• 29.58 ml chopped celery
• 59.14 ml dry white wine
• 1 slice sourdough bread, toasted and crusts removed
• 1 garlic clove, halved
• 14.79 ml fresh parsley
• 2.46 ml salt, divided
• 1.23 ml fresh ground black pepper
• 2 (340.19 g) skinless chicken breasts
• cooking spray
• 118.29 ml 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.