Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs

(originally made 2/2007)

We eat a lot of chicken. Constantly looking for new healthy ways to prepare it. Had some Italian sausage left from another recipe, and decided to give this a try.

I'd give it an 8 out of 10. It's not a throw together type meal, but the finished product was very good. It got mostly 4 and 5 stars on the CL page.

 Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs

1 Italian sausage link (4-ounce)
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1/4 cup dry white wine
1 slice sourdough bread (1 1/2-ounce) 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 skinless (6-ounce) 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)

CALORIES 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;

Cooking Light
April 2005


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