Serve with sauteed zucchini and tomatoes for a complete meal ready in just 35 minutes
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
1/2 cup fat-free, less-sodium chicken broth
How to Make It
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.
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.
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.
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!
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.
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
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!
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