Sausage Stuffed Chicken

    Sausage Stuffed Chicken

    (34)
    39saves
    1hr


    34 people made this

    About this recipe: Chicken is stuffed with a sausage and cream cheese mix, then sprinkled with seasoned breadcrumbs, before being baked to perfection. Serve with a light salad, rice, potatoes or pasta.

    Ingredients
    Serves: 2 

    • 2 hot Italian sausages or other highly spiced sausage, casings removed
    • 125g cream cheese, softened
    • 40g Parmesan cheese, grated
    • 1 egg yolk
    • 3/4 teaspoon dried oregano
    • 1/4 teaspoon garlic granules
    • 1/4 teaspoon Worcestershire sauce
    • 2 skinless, boneless chicken breast fillets, pounded thin
    • 2 tablespoons melted butter
    • 60g Italian seasoned breadcrumbs

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a baking dish.
    2. In a frying pan over medium heat, break apart the sausage and cook until evenly brown. Drain off fat.
    3. In a bowl, mix sausage with cream cheese, Parmesan cheese, egg yolk, oregano, garlic granules and Worcestershire sauce.
    4. Place equal amounts of the sausage mixture on each chicken breast. Fold breasts tightly over the filling and secure with cocktail sticks. Arrange in the prepared baking dish. Brush with butter and sprinkle with breadcrumbs to coat.
    5. Bake 45 minutes in the preheated oven, until chicken juices run clear.
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    Reviews & ratings
    Average global rating:
    (34)

    Reviews in English (34)

    hlotz33
    by
    2

    There is only one word to describe this recipe...AMAZING!!! My husband and I both loved it and will absolutely be making it again. Thank you for sharing!  -  05 Aug 2011

    by
    0

     -  22 Aug 2010

    by
    15

    Fantastic! I forgot to put the parmesan cheese in the filling too, so I can imagine it's even better with it. A little trick I learned when you are filling a chicken breast is to butterfly the chicken breast first and then pound it to flatten, you end up with a much bigger piece of meat to work with. On the edges, pound it very thin, because when you are rolling and folding the edges in, the edges get very thick.  -  01 Nov 2008  (Review from Allrecipes US | Canada)

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