Sausage and Provolone Stuffed Chicken

Ingredients

  • 3 tablespoons breadcrumbs
  • 3 tablespoons chopped basil
  • 2 tablespoons toasted pine nuts
  • 1/2 teaspoon crushed fennel seeds
  • 4 ounces mild turkey Italian sausage
  • 1 ounce shredded provolone cheese
  • 2 (8-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon pepper
  • 1/4 teaspoon kosher salt
  • 3 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 3/4 cup unsalted chicken stock
  • 2 tablespoons fresh parsley

How to Make It

  1. Preheat oven to 400°.
  2. Combine breadcrumbs, basil, pine nuts, fennel seeds, sausage, and cheese in a medium bowl.
  3. Cut chicken breast halves horizontally to form 4 cutlets; pound each cutlet to 1/4-inch thickness using a meat mallet or heavy skillet. Sprinkle evenly with pepper and salt.
  4. Divide sausage mixture among cutlets. Roll up; secure with toothpicks. Sprinkle flour evenly over rolls.
  5. Heat a large skillet over medium-high heat. Add olive oil; swirl.
  6. Add rolls to pan, seam side down; cook 4 minutes or until lightly browned.
  7. Turn; place pan in oven.
  8. Bake at 400° for 12 minutes or until done.
  9. Remove chicken from pan.
  10. Return pan to medium-high heat. Add wine; cook 1 minute or until liquid is reduced by half, scraping pan to loosen browned bits.
  11. Add chicken stock; cook 3 minutes. Stir in parsley. Remove toothpicks; cut rolls into 1/2-inch slices. Serve with sauce.

Finish off this simple-yet-fancy stuffed chicken dish with a side of sautéed Broccolini for a complete, healthy dinner.

http://www.cookinglight.com/recipes/sausage-provolone-stuffed-chicken

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