ROASTED CHICKEN BREASTS WITH FENNEL, SAUSAGE, AND FOCACCIA STUFFING
Steps:
- FOR CHICKEN: Heat 1.5 tbsps olive oil in heavy medium skillet over medium-high heat, Add sausage; cook until brown, breaking up lumps with back of spoon, about 4 minutes. Add onion, garlic, and shallot. Sauté until vegetables are soft, about 3 minutes. Add fennel; sauté until soft, about 4 minutes. Stir in focaccia and 2 tbsps parsley. Season stuffing to taste with salt and pepper. Cool to room temperature. Preheat oven to 450 F. Cut horizontal slit in each chicken breast, forming pocket. Fill pockets with stuffing. Sprinkle chicken with salt and pepper. Heat remaining 1 tbsp oil in large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is brown, about 6 minutes. Turn chicken over, place skillet in oven, and roast chicken until cooked through and thermometer inserted into thickest part registers 160 F, about 30 minutes. Transfer chicken to platter; tent with foil to keep warm. Reserve skillet. FOR GLAZE: Add walnuts, shallot, and garlic to same large skillet. Sauté over medium-high heat 2 minutes. Add juice and broth; boil until slightly thickened and syrupy, about 4 minutes. Remove from heat; whisk in chilled butter. Divide chicken among 4 plates. Drizzle glaze over, sprinkle with remaining 2 tbsps parsley, and serve.
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