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Sausage-Stuffed Chicken

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

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,

Printed from tasteofhome.com Aug 20, 2008

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Sausage-Stuffed Chicken cont.

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.