Thursday, April 26, 2007

Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs

This was super yummy! I loved it! The chicken was super moist and tasty from simmering in the chicken broth and the stuffing was AMAZING! I probably wouldn't make this again for a weekday meal unless I prepared and stuffed the chicken breasts the day before because it takes way more than the advertised 35 minutes! I'd say close to an hour! But it WAS worth it - I would even serve this to guests!

I didn't make too many changes. I only added a minced garlic clove to the stuffing. I doubled the stuffing because Marc LOVES stuffing and I knew I'd get brownie points for having some on the side for him too! I also used Italian crusty bread instead of sourdough since that's all I had...

Can't wait to have leftovers tonight!



Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs
Cooking Light

Tangy sourdough bread adds intriguing flavor to the herbed sausage mixture. Total time: 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
Cooking spray
1/2 cup fat-free, less-sodium chicken broth

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. Yield: 4 servings (serving size: 1/2 chicken breast)

NUTRITION PER SERVINGCALORIES 233(29% from fat); FAT 7.6g (sat 2.5g,mono 0.5g,poly 0.4g); PROTEIN 21.9g; CHOLESTEROL 65mg; CALCIUM 47mg; SODIUM 774mg; FIBER 0.9g; IRON 1.6mg; CARBOHYDRATE 11.5g

3 comments:

Kristen said...

That does look delicious!

Alysha said...

Erin - Mmmm...now that I'm not afraid of stuffed chicken breasts anymore, I'll have to put this one on my list. I know this would be a hit at our house. :)

erinlovesmarc said...

Alysha...YOU started it *wink* with you artichoke and goat cheese stuffed chicken (that's what got me to revisit the recipes I had for stuffed chicken breasts)..LOL...I have that one on my menu for this week!