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Title: Stuffed Chicken Breasts Categories: None Yield: 2 servings 1 8-inch link Sausage 2 tb Butter or Margarine; divided 1/2 c Onion; finely chopped 2 Cloves Garlic; minced 1 tb Fresh Parsley; finely -chopped 1/2 c Dry White Wine * 2 c Cornbread; cooked and -crumbled Salt and freshly ground -Black Pepper to taste 2 8-oz Chicken Breasts; -boneless and skinless 8 Strips of Bacon; (Recommend -Peppered Bacon, if -available) * Non-alcoholic substitute: mixture of 1/4 cup water and 1/4 cup apple juice. The Cook & Kitchen Staff will be offering you four different Thanksgiving Day Dinner menus during November. Today we're featuring an optional main course from our "Thanksgiving Day Dinner for Two" recipe collection. The beauty of this sausage-and-cornbread-stuffed concoction is that it does not have to be served only at Thanksgiving. It makes an elegant chicken dinner for two, any day of the year. Remove sausage from casing and sauté in a small skillet over medium heat until cooked through. Remove sausage from skillet, chop to a fine mince, and reserve. Melt 1 tablespoon butter in the same skillet and sauté onion, garlic, and parsley in it until soft. Deglaze skillet with 1/2 cup dry white wine (or mixture of apple juice and water). Continue to simmer until volume of liquid is reduced by half and all the browned bits in the pan are incorporated. In a small mixing bowl, combine the cooked and crumbled cornbread with the sausage and onion mixture. Toss together with the second tablespoon of melted butter, and add salt and pepper to taste. When it's thoroughly combined, the stuffing should be consistently moist throughout. Meanwhile, lay chicken breasts on a clean, flat surface. Cover with plastic wrap, and pound with a meat mallet until they're about 1/4-inch thick. Lightly season with salt and pepper. Press stuffing mixture over whole breast, spreading to about a 1/4-inch thickness. Roll chicken breasts toward the cleavage-side of the chicken breast to form uniform cylinder-like shape, making certain the wrap is tight. Lay out four strips of bacon the width of one chicken breast. Place breast on bacon and roll up. Secure bacon with toothpicks or kitchen twine. Repeat the process with the second chicken breast. Pre-heat oven to 350-F degrees. Bake stuffed chicken breasts in a shallow roasting pan, loosely covered with foil, for about an hour. Check the thickest portion of the rolled chicken breast to confirm the poultry is cooked through, but be careful not to overcook. Remove the meat from the oven. Remove bacon and toothpicks or twine, and discard. Slice rolls into about 3/4-inch pieces. Place several slices on a serving plate and serve warm. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |