Sausage-Stuffed Chicken Breasts

Name: Sausage-Stuffed Chicken Breasts
Total time: 1 h
Yield: 4 servings
Cuisine: french
Ingredients: 4 large, skinless, boneless chicken breast halves, about 6 ounces each; 1 pound sausage meat; Salt to taste, if desired; Freshly ground pepper to taste; 3 tablespoons flour; 2 tablespoons butter; 1/2 cup finely chopped onion; 1 teaspoon finely minced garlic; 1/2 cup dry white wine; 1 bay leaf; 1/4 teaspoon dried thyme; 1 cup canned imported tomatoes; 2 tablespoons tomato paste; 1/2 cup chicken broth; 2 tablespoons finely chopped parsley

By Pierre Franey

Total Time: 1 hour
Rating: 4(26)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

4large, skinless, boneless chicken breast halves, about 6 ounces each
1pound sausage meat
Salt to taste, if desired
Freshly ground pepper to taste
3tablespoons flour
2tablespoons butter
½cup finely chopped onion
1teaspoon finely minced garlic
½cup dry white wine
1bay leaf
¼teaspoon dried thyme
1cup canned imported tomatoes
2tablespoons tomato paste
½cup chicken broth
2tablespoons finely chopped parsley

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 400 degrees.
Step 2
Place one chicken breast half at a time between sheets of plastic wrap, wax paper or, preferably, split-open plastic bags. Pound the breasts with a flat, heavy mallet, making them flat, but do not break the flesh of the breasts.
Step 3
Shape one-quarter pound of the sausage meat at a time into an oval. Place the sausage in the middle of a breast half and wrap to enclose it thoroughly, envelope fashion. Repeat with remaining sausage meat and breast halves.
Step 4
Sprinkle with salt and pepper. Dredge lightly in flour and shake off excess.
Step 5
Heat the butter in a heavy skillet and add the chicken rolls. Cook, turning as often as necessary to brown lightly on all sides, about five minutes.
Step 6
Remove the chicken rolls to a baking dish.
Step 7
Add the onion and garlic to the skillet. Cook, stirring, until wilted. Add the wine and cook down until the wine is reduced by half.
Step 8
Add the bay leaf, thyme, tomatoes and tomato paste and stir to blend. Cook about one minute and add the chicken broth. Cook down about five minutes and pour the sauce over the chicken rolls.
Step 9
Place in the oven and bake 20 minutes. Serve sprinkled with chopped parsley.