Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs

Name: Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 2 Tbsps finely chopped celery; 59 milliliters dry white wine; 118 milliliters fat-free, less-sodium chicken broth; 1 Tbsp minced fresh parsley; 1 garlic clove, halved; 59 milliliters finely chopped onion; 1 teaspoons salt, divided; 113 grams Italian sausage link; 340 grams skinless, boneless chicken breast halves; 43 grams sourdough bread, toasted and crusts removed

Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs is a dairy free side dish. This recipe makes 4 servings with 234 calories, 24g of protein, and 10g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up onion, less-sodium chicken broth, parsley, and a few other things to make it today.

Instructions

Remove casing from sausage; crumble sausage.

Ingredients you will need

Sausage

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add sausage, onion, and celery; saut 5 minutes or until sausage is browned and onion is golden.

Ingredients you will need

Sausage

Celery

Onion

Add wine to pan; cook 1 minute or until most of liquid is absorbed.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Parsley

Sausage

Garlic

Pepper

Bread

Salt

Dry Seasoning Rub

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.

Ingredients you will need

Chicken Breast

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

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.

Ingredients you will need

Chicken Breast

Stuffing

Sprinkle chicken with remaining 1/4 teaspoon salt.

Ingredients you will need

Whole Chicken

Salt

Heat a large skillet over medium-high heat. Coat the pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add stuffed chicken breast halves to pan; cook 3 minutes on each side.

Ingredients you will need

Chicken Breast Halves

Equipment you will use

Frying Pan

Add chicken broth, scraping pan to loosen browned bits. Cover, reduce heat, and simmer for 5 minutes or until chicken is done.

Ingredients you will need

Chicken Broth

Whole Chicken

Equipment you will use

Frying Pan

Remove the wooden picks; slice breasts in half.

Serve immediately.

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2Tbsps

finely chopped celery 59milliliters

dry white wine 118milliliters

fat-free, less-sodium chicken broth 1Tbsp

minced fresh parsley 1

garlic clove, halved 59milliliters

finely chopped onion 1teaspoons

salt, divided 113grams

Italian sausage link 340grams

skinless, boneless chicken breast halves 43grams

sourdough bread, toasted and crusts removed

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Spalletti Chianti Reserve Poggio Reale. It has 5 out of 5 stars and a bottle costs about 23 dollars.