This is a colorful main dish that's easy to prepare. Serve it over rice, as the recipe suggests or over al dente linguine. Great with a side salad and crusty rolls or garlic bread. Originally from "The Cook's Exchange- Reader's Best Recipes" from a June 1983 issue of Bon Apetit.
Provided by Leslie in Texas
Categories Chicken Breast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Bring large pot of water to boil over high heat.
- Add sausages and boil until cooked through, about 15 minutes.
- Let cool;remove casings.
- Flatten chicken breasts by rolling or pounding between two pieces of waxed paper.
- Carefully wrap 1 chicken breast around each sausage, securing with toothpicks.
- Melt 1/3 cup butter in large skillet over medium-high heat.
- Add chicken and brown on all sides.
- Add wine with salt and pepper to taste.
- Reduce heat to medium and cook, turning frequently, until chicken is done, about 10 to 15 minutes.
- Meanwhile, melt 2 tablespoons butter in medium skillet over medium heat.
- Add rice and brown lightly.
- Add chicken stock and pine nuts, if desired, and bring to a boil over high heat.
- Reduce heat to low, cover and simmer until rice is tender, 20 to 25 minutes.
- Melt 2 tablespoons butter in a very large skillet over medium heat.
- Add onions,scallions, and garlic and cook until softened, about 5 minutes; do not brown.
- Add mushrooms, bell peppers, tomato puree, parsley, salt and pepper to taste and cook until vegetables are crisp-tender, about 10 to 15 minutes.
- Transfer rice to heated serving platter or individual plates. Arrange chicken ( remove toothpicks first if you wish) atop rice, pour sauce over chicken and serve immediately.
Nutrition Facts : Calories 800.7, Fat 43.4, SaturatedFat 19.9, Cholesterol 163.2, Sodium 1369.9, Carbohydrate 49.4, Fiber 5.4, Sugar 11.1, Protein 52.2
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