Sausage Stuffed Chicken Parmesan

"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 ;)"
photo by Vseward Chef-V photo by Vseward Chef-V
photo by Vseward Chef-V
Ready In:
1hr 10mins




  • 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.
  • 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.
  • Add water and egg to make an egg wash.
  • Preheat oven to 375°F Drizzle Olive Oil in an oven safe skillet.
  • Brush one side of each breast with egg wash. Place 1 sausage link on egg glaze. Roll up and secure with toothpick.
  • Roll each breast in flour; dip in remaining beaten egg; roll in breadcrumbs. Place in oven safe skillet. Bake 45 minutes.
  • 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.
  • Pour Marinara over chicken, Sprinkle with Cheese add oregano on top and cook another 10-12 minutes until cheese has melted.

Questions & Replies

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  1. zafod
    I changed the Italian sausage for linguisa sausage, fantastic!
  2. 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.


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