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Name: Sausage-stuffed Chicken Breasts
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 Chicken breast halves skinless, boneless; Salt and pepper; 2 sprigs Rosemary finely chopped; 1 pound Sausage hot* or sweet; 2 tblspoons EVOO; 1 Orange grated and 4 round slices; 2 tablespoon Butter

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INGREDIENTS

4 Chicken breast halves ; skinless, boneless
Salt and pepper
2 sprigs Rosemary ; finely chopped
1 pound Sausage ; hot* or sweet
2 tblspoons EVOO
1 Orange ; grated and 4 round slices
2 tablespoon Butter

Servings

INSTRUCTIONS

Preheat the oven to 400.

Cut a slit in the side of each chicken breast without slicing all the way through, then open like a book.

Gently pound out the chicken 1/8 inch thick.

Season both sides with salt, peper and rosemary.

Top each breast with 1/4 pound sausage. Form into a log and roll up the breast around the sausage.

In a skillet, heat the EVOO, 2 turns of the pan over medium-high heat.

Place the chicken in the pan seam side down and cook, turning, until browned all over, 5 minutes.

Transfer the chicken into an ovenproof dish and bake until cooked through 25 minutes

With the skillet bottom goodies, scrap up the browned bits, add the orange slices and 2 tbls. butter and swirl the pan to combine.

To serve, slice the chicken on an angle and fan out on dinner plates. Spoon the sauce and orange slices on top. Sprinkle with grated orange.

NOTES

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Sausage-stuffed Chicken Breasts

4 Chicken breast halves skinless, boneless
 Salt and pepper
2 sprigs Rosemary finely chopped
1 pound Sausage hot* or sweet
2 tblspoons EVOO
1 Orange grated and 4 round slices
2 tablespoon Butter

Preheat the oven to 400.

Cut a slit in the side of each chicken breast without slicing all the way through, then open like a book.
Gently pound out the chicken 1/8 inch thick.

Season both sides with salt, peper and rosemary.

Top each breast with 1/4 pound sausage.  Form into a log and roll up the breast around the sausage.

In a skillet, heat the EVOO, 2 turns of the pan over medium-high heat.
Place the chicken in the pan seam side down and cook, turning, until browned all over, 5 minutes.
Transfer the chicken into an ovenproof dish and bake until cooked through 25 minutes

With the skillet bottom goodies, scrap up the browned bits, add the orange slices and 2 tbls. butter and swirl the pan to combine.

To serve, slice the chicken on an angle and fan out on dinner plates.  Spoon the sauce and orange slices on top.  Sprinkle with grated orange.

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 4

Calories: 619
Calories from Fat: 454 (73%)

Amt Per Serving		% DV

	Total Fat 50.4g	67 %
	Saturated Fat 16.8g	84 %
	Monounsaturated Fat 23g
	Polyunsanturated Fat 6.6g
Cholesterol 151.6mg		47 %
Sodium 847.2mg		29 %
Potassium 536.2mg		14 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 3.4g
Protein 35.4g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 619

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