Wednesday, June 1, 2011

Sausage and Cheese Stuffed Chicken Breasts

Another wonderful recipe modified from Buddy the Kitchen (& Cake) Boss. The main course of my dinner tonight.

2 boneless, skinless chicken breasts, with a pocket cut into them
1 Hot Italian Sausage Link, casing removed
2 Tbs Onion, minced
1 Clove Garlic, minced
2 Tbs Olive Oil
2 Tbs Seasoned Breadcrumbs
1/2 C Fresh Mozzarella Cheese,  diced
2 Tomatoes (canned), diced
2 Tbs Fresh Basil, minced
1/2 C White Wine

In a small saute pan, over medium heat, add oil, sausage, onion, and garlic. Break up the sausage as you cook until small crumbles are formed. Cook until sausage is fully cooked and slightly browned.

Mix in breadcrumbs and allow to cool.

Preheat oven to 375.

Add in tomatoes, mozzarella, and basil. Mix well. Divide into two portions.

Stuff mixture into the chicken, closing with toothpicks.

Place the breasts into a baking dish. Pour in wine. Place in the oven. Bake for 30-40 minutes, or until fully cooked.

Top with Tomato Vinaigrette.

 Serve with  Orzo Salad and Stuffed Eggplant. For dessert Fried Zeppole.

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