Sunday, January 1, 2012

Stuffed Chicken

This recipe is living proof that you can eat healthy, and it tastes delicious! No... I'm serious. This is Chicken stuffed with sausage and italian bread crumbs seared in a skillet, and then finished off in the oven. I was shocked at how good it was! Paired with veggies, or in our case, whole wheat pasta... you can't lose.

PS. This with bacon, even turkey bacon, would be phenomenal!

I hope you like it!

Stuffed Chicken

4 boneless skinless chicken breasts
Extra-virgin olive oil
1/2 onion
Kosher salt
1 clove garlic
1/2 cup breadcrumbs
1 pound Turkey Sausage
1/2 bunch parsley
1 egg

1/2 cup flour
2 eggs
1 cup panko breadcrumbs

Stuffing: Carefully slice through the chicken breasts to open the thickest part like a book. Place the chicken breasts in between plastic wrap and pound lightly with the flat side of a meat mallet to flatten the chicken.

Coat a large saute pan with olive oil, add the onions and a pinch of salt. Sauté the onions and toss in the garlic and cook for 1 to 2 minutes.

Meanwhile, cook your sausage. Remove and let cool for a few minutes. Then transfer to a mixing bowl and stir in the breadcrumbs, parsley,and egg.

Divide the filling among the 4 chicken breasts. Simply place a spoonful amount on the inside of the breast, close, and hold together with a toothpick.

Breading: Set aside 3 bowls... 1 with flour, 1 with 2 eggs beaten together with 2 tablespoons water and 1 with the panko breadcrumbs.

Dust each chicken roll lightly with flour, then dip in the egg wash and then roll in the panko. Once all the chicken rolls have been breaded, let them hang out in the fridge for about 20 minutes to let everything set.

Preheat the oven to 350 degrees F.

Coat the bottom of a skillet with olive oil (Just enough to cover the bottom of the pan). Brown the chicken on both sides. When the chicken is brown, remove from the pan and blot on paper towels to remove excess oil. Transfer the Chicken to a sheet tray and place in the oven for 10-15 minutes.

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