Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 6

Serve with sauteed zucchini and tomatoes for a complete meal ready in just 35 minutes

Lia Huber
Recipe by Cooking Light April 2005

Gallery

Randy Mayor

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

233 calories; calories from fat 29%; fat 7.6g; saturated fat 2.5g; mono fat 0.5g; poly fat 0.4g; protein 21.9g; carbohydrates 11.5g; fiber 0.9g; cholesterol 65mg; iron 1.6mg; sodium 774mg; calcium 47mg.
Advertisement
Advertisement