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Sausage-Stuffed Chicken
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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, 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.
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Printed from tasteofhome.com Aug 20, 2008Copyright Reiman Media Group, Inc © 2008 |