Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs

>> Lunes, Marso 21, 2011

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

1 (4-ounce) Italian sausage link
1 tablespoon minced fresh parsley
¼ cup finely chopped onion
½ teaspoon salt, divided
2 tablespoons finely chopped celery
¼ teaspoon freshly ground black pepper
¼ cup dry white wine
2 (6-ounce) skinless, boneless chicken breast halves
1 (1 ½-ounce) slice sourdough bread, toasted and crusts removed
Cooking spray
1 clove garlic, halved
½ cup fat-free, less-sodium chicken broth

1. 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.
2. Rub each side of bread with cut sides of garlic; discard garlic. Coarsely crumble bread; add to sausage mixture. Stir in parsley, ¼ teaspoon salt, and pepper. Let stand 5 minutes or until liquid is absorbed; toss to combine.
3. Place each chicken breast half between 2 sheets of plastic wrap; pound to ¼-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 ¼ teaspoon salt.
4. 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.

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