Sausage Stuffed Chicken Breasts Recipes

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SAUSAGE STUFFED CHICKEN BREASTS



Sausage Stuffed Chicken Breasts image

Enjoy this recipe using Better Than Bouillon bases

Categories     main

Time 55m

Yield 4 servings

Number Of Ingredients 7

4 (6 ounce) boneless skinless chicken breasts, butterflied and pounded to ¼ inch thick
.25 cup Better Than Bouillon Roasted Chicken Base (Reduced Sodium)
12 ounce chicken sausage, casings removed
3 large eggs, beaten
1 package Shore Lunch™ Oven Style Breading Mix
2 tablespoon freshly chopped parsley
1 teaspoon garlic powder

Steps:

  • Preheat the oven to 400°F. Grease a baking sheet.
  • Lay each chicken breast on a cutting board cut side up. Rub each piece of chicken with the Chicken Base. Divide the chicken sausage and place equal amounts in the center of the chicken breast leaving ¼ inch on all sides. Starting with the lengthwise portion of the chicken, roll the chicken toward the center and leave seam side down.
  • Add the eggs to a shallow dish. Add the breading, parsley and garlic powder to a shallow dish and stir to combine.
  • Dredge each chicken breast in the egg, rolling to coat, then dredge in the breading. Place the chicken breasts seam side down on the baking sheet and place the sheet directly into the oven and bake for 30 - 35 minutes.
  • Carefully remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.

SAUSAGE STUFFED CHICKEN BREASTS



Sausage Stuffed Chicken Breasts image

I got the recipe from the Racheal Ray magazine, but made a few adjustments. I used brats in mine rather than bulk sausage.

Provided by DbKnadler

Categories     Chicken Breast

Time 40m

Yield 5 serving(s)

Number Of Ingredients 6

5 boneless skinless chicken breasts
5 bratwursts (not the kind that is already cooked)
salt
pepper
rosemary, dried ground
2 tablespoons grapeseed oil

Steps:

  • Preheat oven to 400 degrees farenheit. Cut slit along one side of each chicken breast and open up the chicken so that it lays flat. Pound each breast lightly until flattened somewhat.
  • Season both sides of each chicken breast with salt, pepper, and rosemary.
  • Cut a slit down the side of each brat and peel the skin off. Place each brat in the center of each chicken cutlet and roll up like a log.
  • Preheat oil in a skillet and place chicken in it. Brown on all sides, about 5 minutes.
  • Transfer to a baking sheet and bake in oven for about 25 mins or until cooked through.

Nutrition Facts : Calories 465.7, Fat 33.3, SaturatedFat 9.7, Cholesterol 138.4, Sodium 856, Carbohydrate 2.4, Protein 36.7

SAUSAGE-STUFFED CHICKEN



Sausage-Stuffed Chicken image

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

2 packages (10 ounces each) frozen broccoli spears, thawed and drained
1 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup shredded cheddar cheese
1/2 cup dry bread crumbs
Salt and pepper to taste
1 egg
8 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted

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



Sausage-Stuffed Chicken Breasts image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

4 large, skinless, boneless chicken breast halves, about 6 ounces each
1 pound sausage meat
Salt to taste, if desired
Freshly ground pepper to taste
3 tablespoons flour
2 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 cup dry white wine
1 bay leaf
1/4 teaspoon dried thyme
1 cup canned imported tomatoes
2 tablespoons tomato paste
1/2 cup chicken broth
2 tablespoons finely chopped parsley

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

SAUSAGE-STUFFED ROASTED CHICKEN BREAST AND SIDE DISHES



Sausage-Stuffed Roasted Chicken Breast and Side Dishes image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 16

4 boneless, skin on chicken breasts
2 cups flour, for dredging
6 maple breakfast sausage links
2 tablespoons extra virgin olive oil
1 cup prepared basil pesto
1 cup condensed milk (as used) or cream
1/4 cup dark raisins
1 cup warm water
2 (10-ounce) packs frozen spinach
1 medium yellow onion
2 vine ripe tomatoes
Unsalted butter, for sauteing
4 zucchini flowers
Small piece Brie
1/2 pound fresh string beans
1 fresh lemon

Steps:

  • Pre-heat the oven to 350 degrees
  • To prepare chicken: If frozen, thaw the chicken breasts, rinse, pat dry and set aside. Using a large flat plate prepare the "dredging flour" with salt and pepper and set aside. Take 2 of the maple sausage links and cut them into half so you have 4 pieces. Open the chicken breasts and remove the "fillet" and reserve for another use. Make a small pocket in the inside of the breast. Place 1 of the sausage pieces in the pocket and wrap the breast around it creating a closed container surrounding the sausage. Dredge the breasts in the prepared flour and set the 4 breasts on a clean plate. Heat 2 tablespoons of olive oil in an oven safe lidded skillet. Starting with the open end first, brown the breasts fully being careful not to open the closed breast. As the breasts cook, the opening will seal making it easier to finish the searing and browning. Once fully browned cover and place in the oven and cook through. Using a small saucepan, combine basil pesto and cream and mix well. Over medium heat reduce the pesto/cream mixture by 1/3 and set aside.
  • For the spinach: Plump the raisins in a cup of warm water and set aside. Cut the remaining sausage in to small pieces and set aside. Remove the frozen spinach from the package. Carefully cut the blocks into 8 large pieces. Using a lidded skillet, saute the onion in 2 tablespoons of olive oil for 2 minutes. Add the sausage and lightly brown. Add the frozen spinach and cover. When the spinach has totally thawed combine the onion and sausage and season with salt to taste. Add the raisins and their liquid and finish cooking, about 10 minutes. Allow the liquid to evaporate but do not dry out completely.
  • Tomatoes, zucchini flowers and string beans: Using a non-stick pan quickly sear the tomatoes in some butter. Do not cook them longer than 30 seconds on each side. Reserve the pan and juices for cooking the zucchini flowers. Gently open the zucchini flower and remove the piston from its center. Replace it with a small piece of brie and close the flower. Using the same pan from above quickly cook the zucchini flowers. They are done when you see the Brie melting. Remove from the pan and place 1 on each of the seared tomato slices. Set aside. Bring a pot of lightly salted water to a boil. Add the string beans and cook until your desired doneness. Dress with extra virgin olive oil and some freshly squeezed lemon. Season with the freshly ground black pepper.
  • Remove the roasted chicken breasts from the oven and remove the skin. Place one breast centered on the lower third of the individual plate. Place a zucchini flower topped tomato on each plate centered above the breast. Frame the plate with some dressed sting beans on one side and the sauteed spinach on the other. Slowly re-heat the basil pesto sauce and place 2 to 3 spoonfuls of the sauce on each breast. Serve warm and enjoy.

ITALIAN SAUSAGE-STUFFED CHICKEN BREASTS



Italian Sausage-Stuffed Chicken Breasts image

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

nonstick cooking spray
4 ounces country lean pork sausage
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped yellow onion
1/2 teaspoon dried basil leaves
2 tablespoons plain breadcrumbs
2 boneless chicken breasts, trimmed and flattened to 1/4-inch thickness
2/3 cup prepared spaghetti sauce
2 slices provolone cheese (1 1/2 ounces)
shredded parmesan cheese (optional)

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

ROASTED CHICKEN WITH SAUSAGE STUFFING



Roasted Chicken with Sausage Stuffing image

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

1/2 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup diced sweet red pepper
1 tablespoon butter
5 cups unseasoned stuffing croutons
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 to 2 cups chicken broth, divided
1 roasting chicken (6 to 7 pounds)

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.

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