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Sausage-Stuffed Chicken

 Sausage-Stuffed Chicken
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.
8 ServingsPrep: 20 min. Bake: 40 min.


  • 2 packages (10 ounces each) frozen broccoli spears, thawed and drained
  • 1 pound Jimmy Dean® Premium Pork Sausage Roll
  • 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 cream of chicken and mushroom soup, undiluted


  • 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.
Nutritional Facts: 1 serving (1 each) equals 371 calories,

2 of 2

Sausage-Stuffed Chicken (continued)

Nutritional Facts: 19 g fat (7 g saturated fat), 132 mg cholesterol, 721 mg sodium, 11 g carbohydrate, 2 g fiber, 36 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer