Sausage-Stuffed Chicken Breasts
Published January 19, 1982
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
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
½ cup finely chopped onion
1 teaspoon finely minced garlic
½ cup dry white wine
1 bay leaf
¼ teaspoon dried thyme
1 cup canned imported tomatoes
2 tablespoons tomato paste
½ cup chicken broth
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
14 grams carbs; 220 milligrams cholesterol; 665 calories; 14 grams monosaturated fat; 6 grams polyunsaturated fat; 13 grams saturated fat; 39 grams fat; 2 grams fiber; 1027 milligrams sodium; 58 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
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.
- Step 3
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.
- Step 4
Sprinkle with salt and pepper. Dredge lightly in flour and shake off excess.
- Step 5
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.
- Step 6
Remove the chicken rolls to a baking dish.
- Step 7
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.
- Step 8
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.
- Step 9
Place in the oven and bake 20 minutes. Serve sprinkled with chopped parsley.
Private Notes