Stuffed Chicken Breasts
Serves 2
Ingredients:
1 8-inch link Sausage
2 Tbs. Butter or Margarine, divided
1/2 cup Onion, finely chopped
2 cloves Garlic, minced
1 Tbs. fresh Parsley, finely chopped
1/2 cup Dry White Wine
(Non-alcoholic substitute: mixture of 1/4 cup water
and 1/4 cup apple juice)
2 cups Cornbread, cooked and crumbled
Salt and freshly ground Black Pepper to taste
2 8-oz. Chicken Breasts, boneless and skinless
8 strips of Bacon (Recommend Peppered Bacon,
if available)
Remove sausage from casing and sauté in a small skillet
over medium heat until cooked through.
Remove sausage
from skillet, chop to a fine mince, and reserve.
Melt 1 tablespoon butter in the same skillet and sauté
onion, garlic, and parsley in it until soft.
Deglaze skillet
with 1/2 cup dry white wine (or mixture of apple juice
and water).
Continue to simmer until volume of liquid is
reduced by half and all the browned bits in the pan are
incorporated.
In a small mixing bowl, combine the cooked and crumbled
cornbread with the sausage and onion mixture.
Toss
together with the second tablespoon of melted butter,
and add salt and pepper to taste.
When it's thoroughly
combined, the stuffing should be consistently moist
throughout.
Meanwhile, lay chicken breasts on a clean, flat surface.
Cover with plastic wrap, and pound with a meat mallet
until they're about 1/4-inch thick.
Lightly season with
salt and pepper.
Press stuffing mixture over whole breast, spreading to
about a 1/4-inch thickness.
Roll chicken breasts toward
the cleavage-side of the chicken breast to form uniform
cylinder-like shape, making certain the wrap is tight.
Lay
out four strips of bacon the width of one chicken breast.
Place breast on bacon and roll up.
Secure bacon with
toothpicks or kitchen twine.
Repeat the process with the
second chicken breast.
Pre-heat oven to 350-F degrees.
Bake stuffed chicken
breasts in a shallow roasting pan, loosely covered with foil,
for about an hour.
Check the thickest portion of the rolled
chicken breast to confirm the poultry is cooked through,
but be careful not to overcook.
Remove the meat from the oven.
Remove bacon and
toothpicks or twine, and discard.
Slice rolls into about
3/4-inch pieces.
Place several slices on a serving plate
and serve warm.
© 1997 bhastings2@juno.com
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