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Chicken Breast Stuffed with Italian Sausage Involtini di Pollo Serves: 4 STUFFING 2 bunches fresh baby spinach (stems removed and washed in 2 or 3 changes of cold water) 1 small yellow onion (chopped fine) 2 cloves garlic (chopped fine) ¼ cup extra virgin olive oil ¾ pound Italian

Pre-heat the oven to 350 degrees To prepare chicken: If frozen, thaw the chicken breasts, rinse, pat dry and set aside. Using a large flat plate prepare the "dredging flour" with salt and pepper and set aside. Take 2 of the maple sausage links and cut them into half so you have 4 pieces.

Preheat oven to 350°F. Brown sausage in a pan and drain off the fat and let cool a little. Flatten out the chicken breast and place one slice of cheese on each one. Spoon 1/6 of the browned sausage on each breast. Fold each breast tight so that the cheese will not run out when melted. Place in

In a large bowl, mix sausage, 1/2 cup of the spaghetti sauce, bread crumbs, oregano, parsley and garlic powder until blended. Stuff one-eighth of the mixture into each pocket; secure with a wooden pick. Place in a shallow 3-quart baking dish.

Sauté the sausage reaches 350°F. Split chicken breasts and pound with that chicken is stuffed on the inside. Wrap...excellent accompaniment to this dish.

6 chicken breasts halves, boned, skinned 1/2 pound Italian sausage 1 small onion, chopped 1/2 cup soft breadcrumbs 1/2 teaspoon grated lemon peel 1/4 cup pine nuts, chopped 1 tablespoon minced fresh parsley 1/2 teaspoon dried tarragon 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons dry white
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Sausage Stuffed Chicken Breast Reci...