Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs

Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs
Photo by Randy Mayor

Ingredients

  • 1 (1 1/2-ounce) slice sourdough bread, toasted and crusts removed
  • Cooking spray
  • 1 garlic clove, halved
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt, divided
  • 1 tablespoon minced fresh parsley
  • + 5 more ingredients
    • 2 tablespoons finely chopped celery
    • ½ cup fat-free, less-sodium chicken broth
    • ¼ cup finely chopped onion
    • ¼ cup dry white wine
    • 1 (4-ounce) Italian sausage link

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 si...

View full recipe at My Recipes

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