Chicken Breasts Stuffed With Italian Sausage And Br

Name: Chicken Breasts Stuffed With Italian Sausage And Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4-ounce) Italian sausage link; 1/4 cup finely chopped onion; 2 tablespoons finely chopped celery; 1/4 cup dry white wine; 1 (1 1/2-ounce) slice sourdough bread, toasted and crusts removed; 1 garlic clove, halved; 1 tablespoon minced fresh parsley; 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper; 2 (6-ounce) skinless, boneless chicken breast halves; Cooking spray; 1/2 cup fat-free, less-sodium chicken broth

Servings: persons

1 (4-ounce) Italian sausage link
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1/4 cup dry white wine
1 (1 1/2-ounce) slice sourdough bread, toasted and crusts removed
1 garlic clove, halved
1 tablespoon minced fresh parsley
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/2 cup fat-free, less-sodium chicken broth

1
Remove casing from sausage; crumble sausage. Heat a large nonstick skillet over medium-high heat. Add sausage, onion, and celery; saute 5 minutes or until sausage is browned and onion is golden. Add wine to pan; cook 1 minute or until most of liquid is absorbed.
2
Rub each side of bread with cut sides of garlic; discard garlic. Coarsely crumble bread; add to sausage mixture. Stir in parsley, 1/4 teaspoon salt, and pepper. Let stand 5 minutes or until liquid is absorbed; toss to combine.
3
Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Place half of stuffing on one side of each chicken breast half, leaving a 1-inch border around sides. Fold remaining half of each chicken breast over stuffing, and secure with wooden picks. Sprinkle chicken with remaining 1/4 teaspoon salt.
4
Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add stuffed chicken breast halves to pan; cook 3 minutes on each side. Add chicken broth, scraping pan to loosen browned bits. Cover, reduce heat, and simmer for 5 minutes or until chicken is done. Remove the wooden picks; slice breasts in half. Serve immediately.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (4-ounce) Italian sausage link, 1/4 cup finely chopped onion, 2 tablespoons finely chopped celery, 1/4 cup dry white wine, and more.

Yes, Chicken Breasts Stuffed With Italian Sausage And Breadcrumbs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Breasts Stuffed With Italian Sausage And Breadcrumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions