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| Italian Stuffed Chicken Breast |
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| Italian Stuffed Chicken Breasts
8 Large boneless, skinless, halved
chicken breasts
3 Italian Sausages with casings
removed
1 Tbs of light olive oil
1 Cup finely chopped onions
1 Garlic clove finely chopped
1 Cup soft Italian bread cut into ½"
cubes
¼ Cup water
1 Large egg beaten
Salt and pepper to taste
2 Jar Brignola Marinara pasta sauce
¼ Cup Italian grated cheese
(Parmesan/Romano/Asiago
mixture)
Pitted black olives for garnish
1 Pound pasta (your choice of type)
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| Preheat oven to 375°. In frying pan over medium heat, warm the olive oil. Add onions, garlic and saute until lightly golden, about 5 minutes. Add sausage and crumble as you brown. Set aside to cool. In a medium bowl, add bread, water and beaten egg, plus salt and pepper to taste. Combine the bread/egg mixture with the cooled sausage mixture. Cut a slit in the chicken breasts alone the ends. Stuff each chicken breast with 1/8th bread/egg/sausage mixture. Add 1 cup Marinara sauce to bottom of 9" x 13" baking dish. Add chicken breasts in baking dish (arrange breasts so stuffing will not come out during heating process). Top each chicken breast with 2 tablespoons Marinara sauce (or more as desired). Cover baking dish with foil, poke a few tiny holes in foil for steam to escape. Bake for 30 minutes at 375°. Remove foil, top with grated Italian cheese, bake another 30 minutes. Remove from oven and keep warm. Make pasta during the second heating of the baking dish - follow manufacturer's instructions. Mix pasta with a small amount of the Marinara sauce and place on dish and add additional sauce over pasta, add one chicken breast for each pasta plate and add additional sauce over chicken breast (if desired). Garnish with black olives. Makes 8 servings. |
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