••••SAUSAGE AND PROVOLONE STUFFED CHICKEN••••

(Source: bigflavorstinykitchen.com & photos also)

 ••••SAUSAGE AND PROVOLONE STUFFED CHICKEN••••

Chicken cutlets are rolled with a mix of sweet sausage, bread crumbs, cheese and Italian seasonings for a simple yet elegant meal.

Ingredients

3 tablespoons breadcrumbs

3 tablespoons chopped basil

2 tablespoons toasted pine nuts

1/2 teaspoon crushed fennel seeds

4 ounces mild turkey Italian sausage

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 unsalted chicken stock

2 tablespoons fresh parsley

Instructions

1. Preheat oven to 400°. Combine breadcrumbs, basil, pine nuts, fennel seeds, sausage, and cheese in a medium bowl. Cut chicken breast halves horizontally to form 4 cutlets; pound each cutlet to 1/4-inch thickness using a meat mallet or heavy skillet. Sprinkle evenly with pepper and salt. Divide sausage mixture among cutlets. Roll up; secure with toothpicks. Sprinkle flour evenly over rolls. Heat a large skillet over medium-high heat. Add olive oil; swirl. Add rolls to pan, seam side down; cook 4 minutes or until lightly browned. Turn; place pan in oven. Bake at 400° for 12 minutes or until done. Remove chicken from pan. Return pan to medium-high heat. Add wine; cook 1 minute or until liquid is reduced by half, scraping pan to loosen browned bits. Add chicken stock; cook 3 minutes. Stir in parsley. Remove toothpicks; cut rolls into 1/2-inch slices. Serve with sauce.

Notes

Recipe from Cooking Light