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Sausage and Provolone Stuffed Chicken

Photo: Justin Walker
Hands-on time 25 mins
Total time 37 mins
Yield

Serves 4 (serving size: 1 cutlet and about 1 1/2 tablespoons sauce)

Stuffed chicken may very well be the entertaining cook's best friend. It appears complicated and fussy, but really it's very simple to execute. Your guests will never know that you didn't need to use complicated string to hold your chicken together; toothpicks are suited for the job. In this classic stuffed chicken recipe, turkey sausage doesn't overpower the chicken, and we really like it with the combination of fennel seeds and mild provolone cheese. Finish off this simple-yet-fancy stuffed chicken dish with a side of sautéed Broccolini for a complete, healthy dinner. Guests will appreciate how flavorful it is; you'll appreciate that it's done in under 45 minutes.

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

Nutrition Information

  • calories 319
  • fat 14.1 g
  • satfat 3.4 g
  • sodium 579 mg

How to Make It

  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.