Sausage Stuffed Chicken Breast

ART: Chef Hat

6 ounces chicken breast
3 ounces Italian sausage
1 ounces mozzarella
1 ounce Parmigiano
1 tbs saute’ dust
1 tbs grill dust
salt and pepper to taste

Tenderize chicken breasts. Rub breasts with dry seasonings.

In a bowl, mix together sausage and cheeses. Place a thin layer on the tenderized chicken breast and roll. Place the rolled chicken breast into a baking pan and bake for 18-25 minutes at 350 degrees.


Sauce Ingredients:
1 tbs butter
1/4 cup heavy cream
1/2 tbs each, Oregano and Basil
Salt and Pepper to taste

In a small sauce pan, melt butter and add remaining ingredients. Cook slowly until mixture is reduced to 1/3 the original amount. Mixture should be smooth and velvety when cooked. Pour sauce over the cooked chicken.

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