Stuffed Chicken Breast
Recipe from Kevin Pescetta of Springfield, Mass.
Prep Time: 10 min
Total Time: 40 min
4 boneless, skinless chicken breasts
4 links hot/sweet Italian sausage
1/2 cup white wine or chicken broth
1. Hold breast in one hand, make a hole in the center with index finger of other hand.
2. Remove meat from the casings and stuff the sausage into the hole. Over high heat brown chicken in 3 tbl. olive oil, 3-4 mins per side.
3. Lower heat, add 1/2 cup white wine or chicken broth and deglaze pan. Cover and cook for 25-30 mins or until chicken runs clear when pierced. Cool for 5 mins, then slice thinly on bias.
4. Reduce pan dripping by half, pour pan dripping over slices. Serve with rice, green salad and crusty bread. Enjoy!
Yield: 4 Servings
Comments: This is quick and easy, and looks great on the plate.