Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs

Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs Recipe
Randy Mayor
Serve with sauteed zucchini and tomatoes for a complete meal ready in just 35 minutes

Yield:

4 servings (serving size: 1/2 chicken breast)

Recipe from

Cooking Light

Nutritional Information

Calories 233
Caloriesfromfat 29 %
Fat 7.6 g
Satfat 2.5 g
Monofat 0.5 g
Polyfat 0.4 g
Protein 21.9 g
Carbohydrate 11.5 g
Fiber 0.9 g
Cholesterol 65 mg
Iron 1.6 mg
Sodium 774 mg
Calcium 47 mg

Ingredients

1 (4-ounce) Italian sausage link
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1/4 cup dry white wine
1 (1 1/2-ounce) slice sourdough bread, toasted and crusts removed
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 fat-free, less-sodium chicken broth

Preparation

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.

Rub each side of bread with cut sides of garlic; discard garlic. Coarsely crumble bread; add to sausage mixture. Stir in parsley, 1/4 teaspoon salt, and pepper. Let stand 5 minutes or until liquid is absorbed; toss to combine.

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.

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.

Note:

Lia Huber,

April 2005
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