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Sausage-Stuffed Chicken Recipe

100% would make again

I came up with this entree one day when I was looking for something new and interesting to serve guests. The sausage makes the chicken even more hearty and satisfying.

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8 Servings
Prep: 20 min. Bake: 40 min.

Ingredients

2 packages (10 ounces each) frozen broccoli spears, thawed and drained
1 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup shredded cheddar cheese
1/2 cup dry bread crumbs
Salt and pepper to taste
1 egg
8 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed creamy chicken mushroom soup, undiluted

Directions

Place broccoli in an ungreased 13-in. x 9-in. baking dish; set aside. In a large skillet, brown sausage and onion until sausage is no longer pink; drain. Remove from the heat. Add cheese, crumbs, salt, pepper and egg; mix well. Flatten each chicken breast to 1/4-in. thickness. Place about 1/3 cup mixture down center of each chicken breast. Fold long ends over filling; fold ends up and secure with a toothpick. Place chicken, seam side down, on top of broccoli; spread soup over all. Bake, uncovered, at 350° for 40-50 minutes. Remove toothpicks before serving. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 371 calories, 19 g fat (7 g saturated fat), 132 mg cholesterol, 721 mg sodium, 11 g carbohydrate, 2 g fiber, 36 g protein.

Sausage-Stuffed Chicken published in Country Chicken Cookbook , p85

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