Chicken Rolls With Pork Stuffing Recipe

Name: Chicken Rolls With Pork Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large whole chicken breasts, boned, skinned and cut in halves; 1/2 lb. ground pork sausage; 1 clove garlic, chopped; 1/2 c. soft breadcrumbs; 1/2 tsp. salt; 1/4 tsp. ground savory; 1/2 tsp. pepper; 1 egg, beaten; 2 Tbsp. butter, melted; 1/2 tsp. salt; 1/2 c. cold water; 2 tsp. cornstarch; 1/2 tsp. instant chicken bouillon; snipped parsley

Servings: persons

3 large whole chicken breasts, boned, skinned and cut in halves
1/2 lb. ground pork sausage
1 clove garlic, chopped
1/2 c. soft breadcrumbs
1/2 tsp. salt
1/4 tsp. ground savory
1/2 tsp. pepper
1 egg, beaten
2 Tbsp. butter, melted
1/2 tsp. salt
1/2 c. cold water
2 tsp. cornstarch
1/2 tsp. instant chicken bouillon
snipped parsley

1
Place chicken between 2 pieces of waxed paper or plastic wrap; pound until 1/4 inch thick, bring careful not to tear chicken. Cook and stir sausage and garlic over medium heat until sausage is brown; drain fat.
2
Stir breadcrumbs, 1/2 teaspoon salt, savory, pepper and egg into meat mixture.
3
Place about 1/3 cup meat mixture on each breast half.
4
Roll up and secure with wooden picks.
5
Place rolls in greased 13 x 9-inch baking dish.
6
Brush rolls with melted butter.
7
Pour remaining butter over rolls.
8
Sprinkle with 1/2 teaspoon salt.
9
Cook uncovered in 400u00b0 oven until done, 35 to 40 minutes.
10
Remove chicken to warm platter; remove wooden sticks. Keep chicken warm.
11
Pour liquid from baking dish into 1-quart saucepan.
12
Stir water into cornstarch; pour into liquid.
13
Stir in bouillon (dry).
14
Heat to boiling over medium heat, stirring constantly.
15
Boil and stir 1 minute.
16
Pour gravy over chicken; sprinkle with parsley.
17
Serve with hot noodles.

489

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 large whole chicken breasts, boned, skinned and cut in halves, 1/2 lb. ground pork sausage, 1 clove garlic, chopped, 1/2 c. soft breadcrumbs, and more.

Yes, Chicken Rolls With Pork Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Rolls With Pork Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions