Best Italian Sausage Stuffed Chicken Breasts Recipes

Italian Sausage-Stuffed Chicken Breasts image

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

CHICKEN BREASTS STUFFED WITH ITALIAN SAUSAGE AND BREADCRUMBS image

Categories Chicken

Number Of Ingredients 12

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

Steps:

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 SERVING 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; CARBOHYDRATE 11.5g