ROASTED CHICKEN WITH SAUSAGE STUFFING
This roasted chicken not only has a down-home country flavor. It's attractive as well. Friends and family are always impressed when I put this on the table.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the sausage, onion, celery and red pepper in butter until sausage is no longer pink and vegetables are crisp-tender; do not drain. , Place croutons in a large bowl; add sausage mixture. Stir in the parsley, tarragon, poultry seasoning, salt and pepper. Stir in enough broth until stuffing is moistened and holds together. , Just before baking, loosely stuff chicken. Place with breast side up on a rack in a shallow roasting pan. Pour 1/2 cup broth around chicken. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan juices.
Nutrition Facts : Calories 735 calories, Fat 42g fat (13g saturated fat), Cholesterol 199mg cholesterol, Sodium 967mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 63g protein.
SAUSAGE STUFFED CHICKEN PARMESAN
I wanted something different than chicken parmesan, so I added a sausage mixture to kick it up. This turned out to be a great hit in my family. Note to Self... do not use colored toothpicks ;)
Provided by Vseward Chef-V
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. to about 1/4-inch thickness.
- Break up sausage and mix with Italian seasoning, garlic powder, chili powder and mustard, minced garlic and chopped onion. Shape sausage mixture into 4 link shapes.
- Add water and egg to make an egg wash.
- Preheat oven to 375°F Drizzle Olive Oil in an oven safe skillet.
- Brush one side of each breast with egg wash. Place 1 sausage link on egg glaze. Roll up and secure with toothpick.
- Roll each breast in flour; dip in remaining beaten egg; roll in breadcrumbs. Place in oven safe skillet. Bake 45 minutes.
- Very Important, remember where your toothpicks are. I place the chicken a certain way in the pan, so I know where they are to remove.
- Pour Marinara over chicken, Sprinkle with Cheese add oregano on top and cook another 10-12 minutes until cheese has melted.
Nutrition Facts : Calories 757, Fat 36, SaturatedFat 11.7, Cholesterol 176.1, Sodium 2092.5, Carbohydrate 51.1, Fiber 2.9, Sugar 13.8, Protein 54.5
SAUSAGE-STUFFED ROASTED CHICKEN BREAST AND SIDE DISHES
Steps:
- Pre-heat the oven to 350 degrees
- To prepare chicken: If frozen, thaw the chicken breasts, rinse, pat dry and set aside. Using a large flat plate prepare the "dredging flour" with salt and pepper and set aside. Take 2 of the maple sausage links and cut them into half so you have 4 pieces. Open the chicken breasts and remove the "fillet" and reserve for another use. Make a small pocket in the inside of the breast. Place 1 of the sausage pieces in the pocket and wrap the breast around it creating a closed container surrounding the sausage. Dredge the breasts in the prepared flour and set the 4 breasts on a clean plate. Heat 2 tablespoons of olive oil in an oven safe lidded skillet. Starting with the open end first, brown the breasts fully being careful not to open the closed breast. As the breasts cook, the opening will seal making it easier to finish the searing and browning. Once fully browned cover and place in the oven and cook through. Using a small saucepan, combine basil pesto and cream and mix well. Over medium heat reduce the pesto/cream mixture by 1/3 and set aside.
- For the spinach: Plump the raisins in a cup of warm water and set aside. Cut the remaining sausage in to small pieces and set aside. Remove the frozen spinach from the package. Carefully cut the blocks into 8 large pieces. Using a lidded skillet, saute the onion in 2 tablespoons of olive oil for 2 minutes. Add the sausage and lightly brown. Add the frozen spinach and cover. When the spinach has totally thawed combine the onion and sausage and season with salt to taste. Add the raisins and their liquid and finish cooking, about 10 minutes. Allow the liquid to evaporate but do not dry out completely.
- Tomatoes, zucchini flowers and string beans: Using a non-stick pan quickly sear the tomatoes in some butter. Do not cook them longer than 30 seconds on each side. Reserve the pan and juices for cooking the zucchini flowers. Gently open the zucchini flower and remove the piston from its center. Replace it with a small piece of brie and close the flower. Using the same pan from above quickly cook the zucchini flowers. They are done when you see the Brie melting. Remove from the pan and place 1 on each of the seared tomato slices. Set aside. Bring a pot of lightly salted water to a boil. Add the string beans and cook until your desired doneness. Dress with extra virgin olive oil and some freshly squeezed lemon. Season with the freshly ground black pepper.
- Remove the roasted chicken breasts from the oven and remove the skin. Place one breast centered on the lower third of the individual plate. Place a zucchini flower topped tomato on each plate centered above the breast. Frame the plate with some dressed sting beans on one side and the sauteed spinach on the other. Slowly re-heat the basil pesto sauce and place 2 to 3 spoonfuls of the sauce on each breast. Serve warm and enjoy.
CHICKEN SAUSAGE AND COLLARD STUFFED SHELLS
Savory chicken sausage, tender collard greens and an herb ricotta cheese mixture are loaded into tender pasta shells, topped with roasted garlic sauce and cheese and baked to bubbly perfection! This is a Cajun twist on an Italian dish the entire family will love.
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil.
- Add 2 tablespoons of the olive oil to a medium pan over medium heat. Crumble and cook the sausage in the pan until browned through, 7 to 8 minutes. Set aside to cool slightly.
- In a large bowl, stir together the cooked crumbled sausage, ricotta, Parmesan, Italian seasoning, garlic powder, egg yolk and a pinch of salt and pepper until well combined. Cover and refrigerate.
- Cook the pasta shells in the boiling water according to the package instructions, then use a slotted spoon or spider to move the pasta to a strainer. Set aside 1/4 cup of the pasta water. Prepare a bowl of ice water.
- In the same water you boiled the pasta, blanch the collard greens for 2 minutes. Use a slotted spoon to move the greens to the bowl of ice water. Wait 5 minutes, then drain and squeeze out excess water.
- In the meantime, heat a medium skillet over medium heat. Add the remaining 1 tablespoon olive oil and cook the garlic until fragrant, 30 to 45 seconds. Add the collard greens to the skillet, reduce the heat to low and cook until bright green, 5 to 10 minutes. Add the reserved pasta water, cover with a lid and simmer until the collards are tender and deep green and most of the water has evaporated, another 10 minutes. Remove from the heat and allow to cool completely.
- Preheat the oven to 350 degrees F.
- When ready to assemble, spray a 9-by-13-inch flameproof baking dish with nonstick cooking spray. Spread one-third of the pasta sauce on the bottom of the dish.
- Add the greens to the ricotta and sausage mixture and mix to combine. Carefully stuff the pasta shells with the filling (1 1/2 to 2 tablespoons each) and add to the bottom of the baking dish on top of the sauce. Pour the rest of the pasta sauce on top and finish by sprinkling with the mozzarella.
- Cover with foil and bake for 25 minutes, then uncover and bake until golden brown, an additional 10 minutes. If you'd like a more browned topping, turn the broiler on for the last couple of minutes. Let stand 5 to 10 minutes before serving. Sprinkle with parsley if using and extra Parmesan.
SAUSAGE-STUFFED CHICKEN BREASTS
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
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
ITALIAN SAUSAGE-STUFFED CHICKEN BREASTS
Make and share this Italian Sausage-Stuffed Chicken Breasts recipe from Food.com.
Provided by RecipeNut
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Place a 10-inch nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add sausage, and cook 3 minutes or until browned, stirring to break.
- up large pieces.
- Add green pepper, onion, and basil, and cook and stir 2 minutes. Remove from skillet and spread mixture on a plate to cool quickly.
- Add bread crumbs to the sausage mixture and toss gently, yet thoroughly, to blend.
- Line a baking sheet with foil. Place chicken breasts on pan in a single layer and spoon equal amounts of sausage mixture evenly over each. Fold in sides of breast and roll up, placing seam side down on pan. If stuffing spills out, push it back into center of breast. Use toothpicks to hold seams together, if necessary.
- Spoon half of sauce evenly over each roll. Bake 22 to 25 minutes or until chicken is no longer pink on the bottom. Top with cheese and bake 5 minutes longer until cheese has melted. Remove toothpicks before.
- serving. Sprinkle on Parmesan cheese, if desired.
Nutrition Facts : Calories 460.2, Fat 23.3, SaturatedFat 9, Cholesterol 112.1, Sodium 788.5, Carbohydrate 20.6, Fiber 1.9, Sugar 10.6, Protein 40.6
SAUSAGE STUFFED CHICKEN BREASTS
I got the recipe from the Racheal Ray magazine, but made a few adjustments. I used brats in mine rather than bulk sausage.
Provided by DbKnadler
Categories Chicken Breast
Time 40m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees farenheit. Cut slit along one side of each chicken breast and open up the chicken so that it lays flat. Pound each breast lightly until flattened somewhat.
- Season both sides of each chicken breast with salt, pepper, and rosemary.
- Cut a slit down the side of each brat and peel the skin off. Place each brat in the center of each chicken cutlet and roll up like a log.
- Preheat oil in a skillet and place chicken in it. Brown on all sides, about 5 minutes.
- Transfer to a baking sheet and bake in oven for about 25 mins or until cooked through.
Nutrition Facts : Calories 465.7, Fat 33.3, SaturatedFat 9.7, Cholesterol 138.4, Sodium 856, Carbohydrate 2.4, Protein 36.7
MOZZARELLA AND SAUSAGE STUFFED CHICKEN
This will be a family favorite after the first time you make it. The favors blend and is mouth-watering good.
Provided by Kimschmee
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Place a small sauté pan over medium heat. Add oil. Add sausage and sauté, breaking up into small crumbles until cooked through. Add the onion and sauté a minute or two until softened. Remove to a bowl with all of the pan oil and stir in the breadcrumbs. When mixture cools, stir in the mozzarella. Eyeball the mixture into six portions.
- 2. Cut slits into chicken breast, to create a pocket, be careful not to cut all the way through. Place a portion of stuffing into the chicken pocket, close with toothpicks. Repeat with the other five breasts.
- 3. Place breasts in an oiled baking pan, leaving a little space in between each. Brush tops with a little olive oil. Pour white wine into the pan. Bake, 20-25 minutes, until chicken is just cooked through. Run under the broiler a minute if you'd like more color on the skin. Allow breasts to cool several minutes before slicing. Slice breasts on the bias and served topped with spoonfuls of juicy tomato vinaigrette.
Nutrition Facts : Calories 583.4, Fat 33.1, SaturatedFat 10.7, Cholesterol 166.6, Sodium 622.2, Carbohydrate 7.9, Fiber 0.4, Sugar 1.3, Protein 55
CHICKEN SAUSAGE STUFFED PEPPERS
Make and share this Chicken Sausage Stuffed Peppers recipe from Food.com.
Provided by nikicham
Categories One Dish Meal
Time 1h30m
Yield 5 peppers, 5 serving(s)
Number Of Ingredients 11
Steps:
- rinse rice thoroughly , brown half rice in butter. Add the rest of the rice, water and 1 can of tomato sauce. Mix. Bring to a boil, then turn heat down to low, simmer for 20 minute.
- remove casings from chicken sausages and pulse through food processor until ground. brown, add diced tomato and 1 can of tomato sauce. Mix and set aside.
- saute the diced pepper and onion , add to chicken and tomato mixture.
- add rice, mix well.
- Clean and stuff the remaining 5 peppers with rice mixture.
- mix together tomato paste, 1/2 can water, and ketchup and put on top of peppers
- bake in 350 degree oven , covered for 1 hour.
Nutrition Facts : Calories 490.8, Fat 12.8, SaturatedFat 4.1, Cholesterol 80.6, Sodium 1668.1, Carbohydrate 79.1, Fiber 7, Sugar 18.3, Protein 17.8
SAUSAGE STUFFED CHICKEN LEG QUARTERS
Make and share this Sausage Stuffed Chicken Leg Quarters recipe from Food.com.
Provided by faragj
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- with a filet knife carefully separate bone from the leg quarters.
- be sure to pull the meat away from the bone as you do this and invert the meat like a sock.
- once done flip meat around so it is in its original shape and set aside.
- in a medium bowl remove skin from sausages and add breadcrumbs and egg and knead till combined.
- stuff leg quarters with sausage intil chicken pieces appear as original shape before boning.
- with needle and coking string carefully close thigh end of leg quarters and place in baking sheet.
- spinkle with paprika or sazon for color/to taste.
- cover with foil and bake in 350 Farenheit oven on middle rack for 30- 45 minutes.
- recipe can be doubled.
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5/5 (4)Total Time 1 hrCategory MainCalories 809 per serving
- In a 12 inch, oven-safe skillet, crumble and cook sausage over medium high heat until no longer pink. With a slotted spoon, transfer sausage to a paper towel lined plate to drain.
- Add onion to the skillet and saute until soft; about 3-4 minutes. Add garlic and cook, stirring, for about 30 seconds. Turn heat to medium low. Pour about 1/2 cup spaghetti sauce into a measuring cup, and pour the remainder into the skillet. Stir together and cook for a few minutes until sauce starts to bubble. Add half of the sausage to the skillet. Turn off heat.
- Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Stir together remaining sausage with about 1 1/3 cups of shredded Mozzarella. Stuff each breast with a third of the sausage mixture and secure the sides together with baking twine or toothpicks. Place seam side down in the skillet with the sauce. Pour remaining sauce over chicken and brush evenly. Sprinkle with basil, parsley and oregano, then top with remaining shredded Mozzarella.
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