Sausage And Cheese Stuffed Chicken In Yogurt

1. 1

   combine the yogurt with the sour cream, mix and combine with 1 T fennel seeds, lemon zest, mustard, and parmesan cheese

2. 2

   lightly brown the onions in EVOO

3. 3

   break up and add the sausage to the onions, mix and cook thoroughly, near the end mix in 1 T fennel seeds, coriander, and cayenne

4. 4

   fan-slice open the breasts and lightly flatten them between two pieces of plastic wrap

5. 5

   spread about one-third of the yogurt mixture into the bottom of an 8x8 baking dish

6. 6

   spoon about a third of the sausage mixture onto half of one of the flattened chicken breasts, top with a third of the roasted red pepper and the mozzarella, fold over the flap and fasten the folded chicken with a few toothpicks

7. 7

   place the chicken onto the yogurt bed, and repeat with the other two flattened chicken breasts

8. 8

   spoon and spread evenly the remaining yogurt mixture over the 3 stuffed breasts

9. 9

   cover lightly with non-stick aluminum foil and bake at 420 F for 45 minutes (or until the chicken is at least 165 F); uncover and broil at 400 F for 4 minutes

10. 10

    serve alone or over a bed of roasted vegetables or a bed of low-carb (chick pea) pasta

* Per serving · 4 servings · Values may vary.