I’ve been eating Italian sausage for as long as I can remember. It’s part of growing up in an Italian family that likes to get together and eat! I can remember my grandmother cooking it to serve along with meatballs in the sauce for the spaghetti course at family dinners. Or frying it with peppers & onions for a sausage & peppers side dish. Italian sausage is one of the staples I keep in my well stocked (read overflowing) freezer. We take out a few links to make a quick dinner (usually thrown on a roll and eaten as a sandwich) or to slice onto a pizza. It also goes into stuffing when we roast a turkey or chicken and into mushroom caps for a delicious appetizer.

Italian sausages are typically made from pork and seasoned with fennel and spices. They are thought to have originated in southern Italy during ancient times. Ancient Romans loved the exquisite flavor of the sausages and the ease of transporting and storing them. Italian sausages are still loved for those very same qualities today and they are a great addition to this chicken dish, elevating simple chicken to a unique entree.

Sausage Stuffed Chicken (adapted from cookinglight.com)

Serves 4,  Total time required: 40 Minutes

Ingredients:

• 3 tablespoons breadcrumbs
• 3 tablespoons chopped basil
• 2 tablespoons toasted pine nuts
• 1/2 teaspoon crushed fennel seeds
• 4 ounces mild Italian sausage, removed from the casing
• 1 ounce shredded provolone cheese
• 2 (8-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon pepper
• 1/4 teaspoon kosher salt
• 3 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 3/4 cup chicken stock
• 2 tablespoons fresh parsley

 Preparation:

Preheat the oven to 400° F. Combine the breadcrumbs, basil, pine nuts, fennel seeds, sausage, and cheese in a medium bowl.

Pound each breast to 1/4-inch thickness using a meat mallet or heavy skillet. Sprinkle evenly with pepper and salt. Divide the sausage mixture among the flattened breasts. Roll up the chicken and secure it with toothpicks.

Sprinkle the flour evenly over the rolls.

Heat a large, oven-safe skillet over medium-high heat. Add the olive oil and swirl it to coat the pan. Add the chicken rolls to the pan, seam side down. Cook them for 4 minutes or until they are lightly browned.

Turn them over then place the pan in the oven. Bake them for 12 minutes or until they are cooked through with an internal temperature of 165º F. Remove the chicken from the pan.

Return the pan to medium-high heat on the stovetop. Add the wine to the pan and simmer it for 1 minute or until the liquid is reduced by half, scraping the pan to loosen the browned bits. Add the chicken stock and cook for 3 minutes longer. Stir in the parsley.

Remove the toothpicks and cut the chicken rolls into 1/2-inch slices. Serve with the sauce.

Italian sausage is the star of this chicken dish!  ~Linda

Sausage Stuffed Chicken (adapted from cookinglight.com)

Serves 4,  Total time required: 40 Minutes

Ingredients:

• 3 tablespoons breadcrumbs
• 3 tablespoons chopped basil
• 2 tablespoons toasted pine nuts
• 1/2 teaspoon crushed fennel seeds
• 4 ounces mild Italian sausage, removed from the casing
• 1 ounce shredded provolone cheese
• 2 (8-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon pepper
• 1/4 teaspoon kosher salt
• 3 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 3/4 cup chicken stock
• 2 tablespoons fresh parsley

 Preparation:

Preheat the oven to 400° F. Combine the breadcrumbs, basil, pine nuts, fennel seeds, sausage, and cheese in a medium bowl.

Pound each breast to 1/4-inch thickness using a meat mallet or heavy skillet. Sprinkle evenly with pepper and salt. Divide the sausage mixture among the flattened breasts. Roll up the chicken and secure it with toothpicks.

Sprinkle the flour evenly over the rolls. Heat a large, oven-safe skillet over medium-high heat. Add the olive oil and swirl it to coat the pan. Add the chicken rolls to the pan, seam side down. Cook them for 4 minutes or until they are lightly browned.

Turn them over then place the pan in the oven. Bake them for 12 minutes or until they are cooked through with an internal temperature of 165º F. Remove the chicken from the pan.

Return the pan to medium-high heat on the stovetop. Add the wine to the pan and simmer it for 1 minute or until the liquid is reduced by half, scraping the pan to loosen the browned bits. Add the chicken stock and cook for 3 minutes longer. Stir in the parsley. Remove the toothpicks and cut the chicken rolls into 1/2-inch slices. Serve with the sauce.