Stuffed Chicken Breast With Stuffing
Servings :6 Servings
- 1/4 Cup Butter unsalted
- 12 Ounces Breakfast Sausage casings removed
- 1 Large Onion finely chopped
- 4 Celery Stalks finely chopped
- 2 Large Carrots finely chopped
- 1/2 Cup White Wine dry
- 1/4 Cup Parsley finely chopped
- 1 Tablespoon Sage finely chopped
- 1 Tablespoon Thyme finely chopped
- 2 1/2 Teaspoons Salt
- 1/2 Teaspoon Pepper
- 6 Chicken Breasts
- 1 Cup Parmesan grated
Preheat oven to 400 degrees and prep a baking sheet with parchment paper.
Melt butter in a large skillet.
Brown the breakfast sausage in a large skillet over medium heat, and break up with a wooden spoon while it cooks.
Remove sausage from the skilled and place it on a paper towel lined plate.
Use a paper towel to clean the skillet of sausage grease.
Melt butter in the skillet.
Add chopped onions, carrots and celery. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon pepper. Cook in butter until they're soft and lightly browned (around 10 minutes).
Add wine to skillet and bring to a boil. Cook until no wine is left — about 5 minutes.
Add parsley, sage, thyme, and 1 ½ teaspoons of salt. Stir to combine.
Create a pocket in each of your chicken breasts using a knife.
Stuff each pocket with stuffing and a few spoonfuls of parmesan cheese.
Place the chicken breasts on prepared baking sheet and into the oven. Cook for 35 minutes, or until the center of the thickest piece of chicken is no longer pink.
Sprinkle with fresh parsley and enjoy!
- You can stuff you chicken breast with whatever stuffing you’d prefer.
- Cover you chicken with gravy for an extra treat!
Calories: 603kcal | Carbohydrates: 6g | Protein: 63g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 217mg | Sodium: 1965mg | Potassium: 1188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4260IU | Vitamin C: 12mg | Calcium: 254mg | Iron: 2mg
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