SAUSAGE-STUFFED CHICKEN BREASTS

Sausage-Stuffed Chicken Breasts image

Provided by Pierre Franey

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

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