Sausage stuffed chicken breast recipe

Sausage stuffed chicken breast recipe




Cooking Guide - Stuffed Chicken Breast with Sausage Recipe

Cooking Guide – Stuffed Chicken Breast with Sausage Recipe

Photo: Kitchen guide

This delicious Sausage Stuffed Chicken Breast recipe is the perfect solution to spice up your meal. This is a very tasty option that your guests will definitely like. Check it:

Time: 1h30 (+10min rest)

Performance: 4 servings

Complexity: average

Ingredients for Stuffed Chicken Breast with Sausage

  • 1 whole chicken (2.5 kg)
  • Salt and black pepper to taste
  • 1 tablespoon butter
  • 200 g skinless Tuscan sausage, crumbled
  • 1/2 small chopped onion
  • 1 tablespoon breadcrumbs
  • margarine for lubrication
  • 1 chicken stock cube
  • 1 glass (tea) of water

Preparation mode

Use a sharp knife or better scissors to cut. Lay the bird breast-side up on a cutting board and cut off one of the legs. Repeat on the other side. Holding the wing, cut the breast in half, cutting out the bone. Turn and cut along the spine to separate the body. Cut and remove the bone from the back, which can be used for broths. Leave wings.

Cut each piece of breast in half with scissors so that each half has a wing. Take off the wings. Cut each leg in half at the knee joint, following the white fat line at the bottom. Take the breast and remove the skin. Cut in half with a knife, separating them, and remove the bones by scraping with a knife to remove all the meat. Cut and remove the nerve from the breast fillet.

Take the breast and cut one side of the chicken breast, leaving it on the other side. Remove fillets (sassami) and set aside. Repeat with the other breast. Place the exposed breast between two sheets of parchment paper or cling film and flatten cut-side up while beating with a meat whisk until it stretches and is evenly thick. Season with salt and pepper.

Melt the butter in a frying pan and fry the chopped sausage and onion for 10 minutes or until golden brown. Remove from heat and mix in breadcrumbs. Spread the stuffing over the flattened breast and place the reserved fillet in the center. Start on one side and roll the chest into a cylinder. Secure with toothpicks or tie with string. Lubricate it with butter.

Heat the skillet and toast the buns for 10 minutes, flipping as needed. Add chicken broth dissolved in water, cover and simmer for 15 minutes. Let stand for 10 minutes, remove the thread and cut. Serve with salad and white rice.

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