ITALIAN SAUSAGE-STUFFED CHICKEN BREASTS
Make and share this Italian Sausage-Stuffed Chicken Breasts recipe from Food.com.
Provided by RecipeNut
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Place a 10-inch nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add sausage, and cook 3 minutes or until browned, stirring to break.
- up large pieces.
- Add green pepper, onion, and basil, and cook and stir 2 minutes. Remove from skillet and spread mixture on a plate to cool quickly.
- Add bread crumbs to the sausage mixture and toss gently, yet thoroughly, to blend.
- Line a baking sheet with foil. Place chicken breasts on pan in a single layer and spoon equal amounts of sausage mixture evenly over each. Fold in sides of breast and roll up, placing seam side down on pan. If stuffing spills out, push it back into center of breast. Use toothpicks to hold seams together, if necessary.
- Spoon half of sauce evenly over each roll. Bake 22 to 25 minutes or until chicken is no longer pink on the bottom. Top with cheese and bake 5 minutes longer until cheese has melted. Remove toothpicks before.
- serving. Sprinkle on Parmesan cheese, if desired.
Nutrition Facts : Calories 460.2, Fat 23.3, SaturatedFat 9, Cholesterol 112.1, Sodium 788.5, Carbohydrate 20.6, Fiber 1.9, Sugar 10.6, Protein 40.6
ITALIAN STUFFED CHICKEN BREAST
An ad on TV sparked the idea for this recipe, and its become a family favorite. I usually serve with fettuccini and Italian bread. It makes a very filling and delicious meal. It also is elegant enough to serve for company.
Provided by CSLUSH
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 1/2 cup Italian cheese blend, garlic, basil, and oregano in a bowl. Combine Parmesan cheese and bread crumbs in a separate bowl.
- Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Lightly pound chicken to flatten. Fill each chicken breast with Italian cheese blend mixture and close like a book over the filling. Coat the outside of each chicken breast with egg; press bread crumb mixture over egg layer to coat each chicken breast. Arrange chicken breasts in a 9x13-inch baking dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 21.5 g, Cholesterol 154.5 mg, Fat 22.7 g, Fiber 2.6 g, Protein 43.5 g, SaturatedFat 12.2 g, Sodium 1007.7 mg, Sugar 6.6 g
SAUSAGE-STUFFED CHICKEN
I came up with this entree one day when I was looking for something new and interesting to serve guests. The sausage makes the chicken even more hearty and satisfying.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place broccoli in an ungreased 13-in. x 9-in. baking dish; set aside. In a large skillet, brown sausage and onion until sausage is no longer pink; drain. Remove from the heat. Add cheese, crumbs, salt, pepper and egg; mix well. Flatten each chicken breast to 1/4-in. thickness. Place about 1/3 cup mixture down center of each chicken breast. Fold long ends over filling; fold ends up and secure with a toothpick. Place chicken, seam side down, on top of broccoli; spread soup over all. Bake, uncovered, at 350° for 40-50 minutes. Remove toothpicks before serving.
Nutrition Facts :
SAUSAGE-STUFFED CHICKEN BREASTS
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees.
- Place one chicken breast half at a time between sheets of plastic wrap, wax paper or, preferably, split-open plastic bags. Pound the breasts with a flat, heavy mallet, making them flat, but do not break the flesh of the breasts.
- Shape one-quarter pound of the sausage meat at a time into an oval. Place the sausage in the middle of a breast half and wrap to enclose it thoroughly, envelope fashion. Repeat with remaining sausage meat and breast halves.
- Sprinkle with salt and pepper. Dredge lightly in flour and shake off excess.
- Heat the butter in a heavy skillet and add the chicken rolls. Cook, turning as often as necessary to brown lightly on all sides, about five minutes.
- Remove the chicken rolls to a baking dish.
- Add the onion and garlic to the skillet. Cook, stirring, until wilted. Add the wine and cook down until the wine is reduced by half.
- Add the bay leaf, thyme, tomatoes and tomato paste and stir to blend. Cook about one minute and add the chicken broth. Cook down about five minutes and pour the sauce over the chicken rolls.
- Place in the oven and bake 20 minutes. Serve sprinkled with chopped parsley.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 39 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 13 grams, Sodium 1028 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED CHICKEN WITH SAUSAGE STUFFING
This roasted chicken not only has a down-home country flavor. It's attractive as well. Friends and family are always impressed when I put this on the table.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the sausage, onion, celery and red pepper in butter until sausage is no longer pink and vegetables are crisp-tender; do not drain. , Place croutons in a large bowl; add sausage mixture. Stir in the parsley, tarragon, poultry seasoning, salt and pepper. Stir in enough broth until stuffing is moistened and holds together. , Just before baking, loosely stuff chicken. Place with breast side up on a rack in a shallow roasting pan. Pour 1/2 cup broth around chicken. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan juices.
Nutrition Facts : Calories 735 calories, Fat 42g fat (13g saturated fat), Cholesterol 199mg cholesterol, Sodium 967mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 63g protein.
ITALIAN SAUSAGE STUFFED SHELLS
Believe it or not, I'm not a fan of cheese and try to avoid it whenever possible. So dishes that are stuffed with things like ricotta turn me off. I created this dish as a compromise to my cheese avoidance and my husband's love of Italian food. Serve this with garlic bread and a salad for a wonderful family dinner.
Provided by RainbowJewels
Categories Italian Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
- Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
- Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
- Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
- Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 57.3 g, Cholesterol 60.3 mg, Fat 24.6 g, Fiber 4.1 g, Protein 30.2 g, SaturatedFat 10.5 g, Sodium 1171.4 mg, Sugar 9.9 g
MOZZARELLA AND SAUSAGE STUFFED CHICKEN
This will be a family favorite after the first time you make it. The favors blend and is mouth-watering good.
Provided by Kimschmee
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Place a small sauté pan over medium heat. Add oil. Add sausage and sauté, breaking up into small crumbles until cooked through. Add the onion and sauté a minute or two until softened. Remove to a bowl with all of the pan oil and stir in the breadcrumbs. When mixture cools, stir in the mozzarella. Eyeball the mixture into six portions.
- 2. Cut slits into chicken breast, to create a pocket, be careful not to cut all the way through. Place a portion of stuffing into the chicken pocket, close with toothpicks. Repeat with the other five breasts.
- 3. Place breasts in an oiled baking pan, leaving a little space in between each. Brush tops with a little olive oil. Pour white wine into the pan. Bake, 20-25 minutes, until chicken is just cooked through. Run under the broiler a minute if you'd like more color on the skin. Allow breasts to cool several minutes before slicing. Slice breasts on the bias and served topped with spoonfuls of juicy tomato vinaigrette.
Nutrition Facts : Calories 583.4, Fat 33.1, SaturatedFat 10.7, Cholesterol 166.6, Sodium 622.2, Carbohydrate 7.9, Fiber 0.4, Sugar 1.3, Protein 55
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5/5 (11)Calories 233 per servingServings 4
- 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.
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5/5 (1)Estimated Reading Time 2 minsServings 4-6Total Time 1 hr
- In a 12 inch, oven-safe skillet, crumble and cook sausage over medium high heat until no longer pink. With a slotted spoon, transfer sausage to a paper towel lined plate to drain.
- Add onion to the skillet and saute until soft; about 3-4 minutes. Add garlic and cook, stirring, for about 30 seconds. Turn heat to medium low. Pour about 1/2 cup spaghetti sauce into a measuring cup, and pour the remainder into the skillet. Stir together and cook for a few minutes until sauce starts to bubble. Add half of the sausage to the skillet. Turn off heat.
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