Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs
Serve with sauteed zucchini and tomatoes for a complete meal ready in just 35 minutes
Recipe by Cooking Light April 2005
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12/08/2014
YUMZ! This was way good! I followed the advice of the other posters and added some Italian seasoning to the filling. Thickening the pan sauce with a little cornstrch made for a nice gravy. Served with mashed potatoes and a green salad. DEEEE-LISH! Defintiely a make-again.
10/21/2014
A very good recipe. I used spicy Italian sausage (1 link) and Italian breadcrumbs (used enough to abosorb the moisture). I sauted fresh garlic in the sausage mix. I don't think i pounded the chicken thin enough since I had trouble closing the chicken breast over the stuffing. I ended up giving a whole chicken to my husband and cut the bigger piece into two servings. My husband thought it was missing something like more sauce. I served it with mashed potatoes and steamed asparagus. I will definately make this again.
02/05/2014
This was wonderful. Much more flavor than I thought. Kind of messy. But very good!
05/06/2013
I love this meal and I make it often in my house. The only changes I made is that I use HOT turkey sausage instead of pork, I just use regular canned breadcrumbs instead of using the bread, add tons of garlic to the sauteed sausage mix (and sometimes a little parm cheese), and lastly, I will add a little tomato paste to the sauce at the end for a flavorful and colorful little twist. This is really a great and diverse recipe!
11/13/2011
WOW! I made this tonight for my lil family. I only made a few changes adding a little rosemary, some basil and a couple pieces of bacon to the sausage. My family LOVED this meal! I served it with oven roasted potatoes and veggies.
10/04/2011
Delicious! It would have helped me to break the toothpicks in half so it was easier to flip the chicken.
08/08/2011
This is a very very good start - but it needed something. You have to season WELL. And forget rubbing the bread with garlic - ADD chopped garlic to the saute for the stuffing and cook until golden, before the wine. Can also add flavor by adding more Italian seasoning to the stuffing or by using hot sausage. Other than that, I really liked it - definite potential
07/28/2011
This recipe was incredible!!!! I cannot wait until we have it again!
08/28/2010
I made this recipe for my non-pork eating sister. I substituted the sausage with button mushrooms. Since she loved it so much, it was the first meal I cooked for my boyfriend... now fiance. This is a keeper!
01/06/2009
This was very good- I used seasoned breadcrumbs and it turned out fine. The kids loved it. Will make again!
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