Chicken Breasts Stuffed With Italian Sausage And Breadcrumbs Co Recipes

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ITALIAN STUFFED CHICKEN BREAST

An ad on TV sparked the idea for this recipe, and its become a family favorite. I usually serve with fettuccini and Italian bread. It makes a very filling and delicious meal. It also is elegant enough to serve for company.

Provided by CSLUSH

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 10



Italian Stuffed Chicken Breast image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 1 1/2 cup Italian cheese blend, garlic, basil, and oregano in a bowl. Combine Parmesan cheese and bread crumbs in a separate bowl.
  • Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Lightly pound chicken to flatten. Fill each chicken breast with Italian cheese blend mixture and close like a book over the filling. Coat the outside of each chicken breast with egg; press bread crumb mixture over egg layer to coat each chicken breast. Arrange chicken breasts in a 9x13-inch baking dish.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 21.5 g, Cholesterol 154.5 mg, Fat 22.7 g, Fiber 2.6 g, Protein 43.5 g, SaturatedFat 12.2 g, Sodium 1007.7 mg, Sugar 6.6 g

1 ½ cups shredded Italian cheese blend
1 clove garlic, finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup grated Parmesan cheese
½ cup Italian-seasoned bread crumbs
4 boneless, skinless chicken breasts
1 egg, well beaten
1 cup spaghetti sauce
¼ cup shredded Italian cheese blend, or to taste

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



Italian Sausage-Stuffed Chicken Breasts image

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

nonstick cooking spray
4 ounces country lean pork sausage
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped yellow onion
1/2 teaspoon dried basil leaves
2 tablespoons plain breadcrumbs
2 boneless chicken breasts, trimmed and flattened to 1/4-inch thickness
2/3 cup prepared spaghetti sauce
2 slices provolone cheese (1 1/2 ounces)
shredded parmesan cheese (optional)

CHICKEN BREASTS STUFFED WITH ITALIAN SAUSAGE AND BREADCRUMBS- CO

"Serve with sauteed zucchini and tomatoes for a complete meal ready in just 35 minutes" I haven't tried this yet but it looks great! I think it would need a pan gravy or tomato sauce though to cut some of the dryness...

Provided by Pritha

Categories     Chicken

Time 35m

Yield 2 chicken breasts, 4 serving(s)

Number Of Ingredients 12



Chicken Breasts Stuffed With Italian Sausage and Breadcrumbs- Co image

Steps:

  • Remove casing from sausage; crumble sausage. Heat a large nonstick skillet over medium-high heat. Add sausage, onion, and celery; sauté 5 minutes or until sausage is browned and onion is golden. Add wine to pan; cook 1 minute or until most of liquid is absorbed.
  • Rub each side of bread with cut sides of garlic; discard garlic. Coarsely crumble bread; add to sausage mixture.
  • Stir in parsley, 1/4 teaspoon salt, and pepper. Let stand 5 minutes or until liquid is absorbed; toss to combine.
  • Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Place half of stuffing on one side of each chicken breast half, leaving a 1-inch border around sides. Fold remaining half of each chicken breast over stuffing, and secure with wooden picks. Sprinkle chicken with remaining 1/4 teaspoon salt.
  • Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add stuffed chicken breast halves to pan; cook 3 minutes on each side. Add chicken broth, scraping pan to loosen browned bits. Cover, reduce heat, and simmer for 5 minutes or until chicken is done. Remove the wooden picks; slice breasts in half. Serve immediately.

Nutrition Facts : Calories 215.4, Fat 6.5, SaturatedFat 2.1, Cholesterol 61.8, Sodium 605.9, Carbohydrate 10.6, Fiber 0.8, Sugar 0.7, Protein 24.3

1 link sausage
1/4 cup chopped onion
2 tablespoons chopped celery
1/4 cup dry white wine
1 slice sourdough bread, toasted and crusts removed
1 garlic clove, halved
1 tablespoon fresh parsley
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper
2 (6 ounce) skinless chicken breasts
cooking spray
1/2 cup reduced-sodium fat-free chicken broth

ITALIAN SAUSAGE CHICKEN BREASTS

Make and share this Italian Sausage Chicken Breasts recipe from Food.com.

Provided by loof751

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8



Italian Sausage Chicken Breasts image

Steps:

  • If using sausage links, remove from casings.
  • Crumble sausage in a large skillet and cook over medium heat until browned. Remove sausage and set aside.
  • Add mushrooms and garlic to the drippings. Cook and stir until mushrooms are tender.
  • Stir in the sausage, tomato sauce, tomato paste, and Italian seasoning. Bring to a boil, then reduce heat and simmer 15 minutes.
  • In another skillet, brown chicken slightly. Remove from skillet and put in a 13x9 baking dish.
  • Pour tomato sauce mixture over chicken. Cover with foil and bake at 350 degrees for 40 minutes.
  • Uncover and sprinkle with cheese. Bake 5 minutes more (uncovered).
  • Serve over hot pasta.

Nutrition Facts : Calories 690.2, Fat 40.9, SaturatedFat 15.4, Cholesterol 162.3, Sodium 2920.2, Carbohydrate 23.6, Fiber 4.6, Sugar 14.1, Protein 57.7

1 lb Italian sausage
1 cup sliced fresh mushrooms
1 garlic clove, minced
3 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons italian seasoning
4 boneless skinless chicken breasts
1 cup shredded mozzarella cheese

SAUSAGE-STUFFED CHICKEN BREASTS

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15



Sausage-Stuffed Chicken Breasts image

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

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

SAUSAGE-STUFFED CHICKEN

I came up with this entree one day when I was looking for something new and interesting to serve guests. The sausage makes the chicken even more hearty and satisfying.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 9



Sausage-Stuffed Chicken image

Steps:

  • Place broccoli in an ungreased 13-in. x 9-in. baking dish; set aside. In a large skillet, brown sausage and onion until sausage is no longer pink; drain. Remove from the heat. Add cheese, crumbs, salt, pepper and egg; mix well. Flatten each chicken breast to 1/4-in. thickness. Place about 1/3 cup mixture down center of each chicken breast. Fold long ends over filling; fold ends up and secure with a toothpick. Place chicken, seam side down, on top of broccoli; spread soup over all. Bake, uncovered, at 350° for 40-50 minutes. Remove toothpicks before serving.

Nutrition Facts :

2 packages (10 ounces each) frozen broccoli spears, thawed and drained
1 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup shredded cheddar cheese
1/2 cup dry bread crumbs
Salt and pepper to taste
1 egg
8 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted

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