Sausage and Provolone Stuffed Chicken

Name: Sausage and Provolone Stuffed Chicken
Total time: 37 min
Yield: Serves 4 (serving size: 1 cutlet and about 1 1/2 tablespoons sauce)
Ingredients: 3 tablespoons breadcrumbs; 3 tablespoons chopped basil; 2 tablespoons toasted pine nuts; ½ teaspoon crushed fennel seeds; 4 ounces mild turkey Italian sausage; 1 ounce shredded provolone cheese; 2 (8-ounce) skinless, boneless chicken breast halves; ½ teaspoon pepper; ¼ teaspoon kosher salt; 3 tablespoons all-purpose flour; 1 tablespoon olive oil; ½ cup dry white wine; ¾ cup unsalted chicken stock; 2 tablespoons fresh parsley

6 Ratings
5 Reviews

Serve with sautéed Broccolini.

By Ivy Manning

This Story Originally Appeared On cookinglight.com

Gallery

Credit: Justin Walker; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:

25 mins

total:

37 mins

Yield:

Serves 4 (serving size: 1 cutlet and about 1 1/2 tablespoons sauce)

Nutrition Info

Directions

Step 1
Preheat oven to 400°. Combine breadcrumbs, basil, pine nuts, fennel seeds, sausage, and cheese in a medium bowl. Cut chicken breast halves horizontally to form 4 cutlets; pound each cutlet to 1/4-inch thickness using a meat mallet or heavy skillet. Sprinkle evenly with pepper and salt. Divide sausage mixture among cutlets. Roll up; secure with toothpicks. Sprinkle flour evenly over rolls. Heat a large skillet over medium-high heat. Add olive oil; swirl. Add rolls to pan, seam side down; cook 4 minutes or until lightly browned. Turn; place pan in oven. Bake at 400° for 12 minutes or until done. Remove chicken from pan. Return pan to medium-high heat. Add wine; cook 1 minute or until liquid is reduced by half, scraping pan to loosen browned bits. Add chicken stock; cook 3 minutes. Stir in parsley. Remove toothpicks; cut rolls into 1/2-inch slices. Serve with sauce.

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Nutrition Facts

Per Serving:

319 calories; fat 14.1g; saturated fat 3.4g; sodium 579mg.

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CoffeeQueen

12/02/2016

This recipe came up on my Cookinng Light Diet weekly plan. This was my first time making stuffed chicken breasts and I was a little worried about all the work that was involved. It was much easier than expected and the taste was worth the extra effort. The sauce was simple and basic but so delicious! When I make this again I will do all the prep and stuffing ahead of time. I am keeping this recipe in mind for when we have company over next time!

daneanp

03/25/2016

I rarely give 5 star reviews but this dish is high on the wow factor and just easy enough to make for a dinner party and get raves. I had to use chicken sausage because that is what New Seasons had. I also cooked it for 4 minutes on each side before putting it in the oven for 20 minutes. Total prep time was 40 minutes - side dishes included. Served with Near East Roasted Garlic Couscous which soaked up the wonderful sauce, and Quick and Easy Green Beans (CL March 2015). Will definitely make again.

wonderwab

01/24/2015

So good! It had a few more steps than I usually like to make, but it was totally worth it! The chicken/sausage combo was wonderful, we'll be making this again

shakerhtscook

01/21/2015

this was delicious. Followed recipe except used mozzarella instead - that was what I had. Flavors were wonderful. Took longer to prepare than recipe said but it always seems to. This was an elegant meal that I would happily serve to guests.

marmcg

01/03/2015

This recipe was wonderful! I've tried other stuffed chicken recipes in the past and was a bit skeptical about this one. i don't think I cooked the pan sauce enough as I would have liked something a bit thicker. Overall, a really great dish.

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