Sausage Stuffed Chicken Parmesan

READY IN: 1hr 10mins
Recipe by Vseward Chef-V

I wanted something different than chicken parmesan, so I added a sausage mixture to kick it up. This turned out to be a great hit in my family. Note to Self... do not use colored toothpicks ;)

Top Review by Love to Eat

Glad I was one of the ones who asked you to post this. As I always do, I tweak things...I used hot italian sausage, omitted the flour and used a shredded cheese blend .....FANTASTIC!!!!! Also, don't forget to pull out your toothpicks BEFORE adding the marinara. This is a crowd pleaser..thanks for posting.

Ingredients Nutrition


  1. Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. to about 1/4-inch thickness.
  2. Break up sausage and mix with Italian seasoning, garlic powder, chili powder and mustard, minced garlic and chopped onion. Shape sausage mixture into 4 link shapes.
  3. Add water and egg to make an egg wash.
  4. Preheat oven to 375°F Drizzle Olive Oil in an oven safe skillet.
  5. Brush one side of each breast with egg wash. Place 1 sausage link on egg glaze. Roll up and secure with toothpick.
  6. Roll each breast in flour; dip in remaining beaten egg; roll in breadcrumbs. Place in oven safe skillet. Bake 45 minutes.
  7. Very Important, remember where your toothpicks are. I place the chicken a certain way in the pan, so I know where they are to remove.
  8. Pour Marinara over chicken, Sprinkle with Cheese add oregano on top and cook another 10-12 minutes until cheese has melted.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a