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1
Bring large pot of water to boil over high heat.
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2
Add sausages and boil until cooked through, about 15 minutes.
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3
Let cool;remove casings.
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4
Flatten chicken breasts by rolling or pounding between two pieces of waxed paper.
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5
Carefully wrap 1 chicken breast around each sausage, securing with toothpicks.
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6
Melt 1/3 cup butter in large skillet over medium-high heat.
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7
Add chicken and brown on all sides.
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8
Add wine with salt and pepper to taste.
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9
Reduce heat to medium and cook, turning frequently, until chicken is done, about 10 to 15 minutes.
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10
Meanwhile, melt 2 tablespoons butter in medium skillet over medium heat.
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11
Add rice and brown lightly.
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12
Add chicken stock and pine nuts, if desired, and bring to a boil over high heat.
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13
Reduce heat to low, cover and simmer until rice is tender, 20 to 25 minutes.
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14
Melt 2 tablespoons butter in a very large skillet over medium heat.
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15
Add onions,scallions, and garlic and cook until softened, about 5 minutes; do not brown.
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16
Add mushrooms, bell peppers, tomato puree, parsley, salt and pepper to taste and cook until vegetables are crisp-tender, about 10 to 15 minutes.
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17
Transfer rice to heated serving platter or individual plates. Arrange chicken ( remove toothpicks first if you wish) atop rice, pour sauce over chicken and serve immediately.
