CHEF JOSKO
4 Boneless Chicken Breasts
4 oz Sweet Italian Sausage
.5 Stick of butter
1 Tbs Olive Oil
.5 Cup Stouffer's Stuffing Mix
Prep:
Remove the skin from the sausage if you bought links. Mash it up in a bowl,
add Olive oil, melted butter and mix in the stuffing mix. Set aside and
prepare breasts.
Take a breast and cut a pocket in the middle, Stuff with a quarter of the
stuffing mixture. Seal with a tooth pick if needed. Repeat for the others.
You can also put the breast between wax paper and beat it with a cast iron
skillet so its half the thickness, take a quarter of the mixture and roll it up
into the breast meat, stick it with a tooth pick to keep it intact. Repeat for
the others.
Put the beasts in a 9 x 9 dish covered with aluminium foil and bake in the
oven for 55 to 65 Minutes at 350 degrees or until the internal temp is 180
degrees. You can remove the foil for the last 10 to 15 minutes to brown.
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***You can serve with vegetables of your choice and mashed potatoes***
~~I like mushrooms and Asparagus for my Vegetable of choice~~
1 Cup of Baby Bella Mushrooms
1 Stick of Butter
4 Tsp Olive oil
16 Asparagus Spears
Sauté mushrooms in butter and olive oil, add steamed Asparagus
spears and make sure they get coated with the mushrooms and
mixture. Serve 4 per serving and divide up the mushrooms.
| Stuffed Chicken Breast |
| CJ's Stuffed Chicken Breast |
