CHEF JOSKO
First prepare the Stuffed Chicken Breasts
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~
Now the Alfredo Sauce
3 tablespoons sweet butter
2 tablespoons olive oil
2 garlic cloves , minced
2 cups heavy cream
¼ teaspoon white pepper
½ cup grated parmesan cheese
¾ cup mozzarella cheese
Directions:
1 Melt butter in medium saucepan with olive oil over medium/low heat.
2 Add the garlic, cream, white pepper and bring mixture to a simmer,
stirring often.
4 Add the Parmesan cheese and simmer sauce for 8-10 minutes or until
sauce has thickened and is smooth stirring often.
5 When sauce has thickened add the Mozzarella cheese and stir until
smooth.
~~~~~~~~~~~~~~~~~~~
Boil some Fettuccine pasta drain and mix with Alfedo sauce and plate with
the stuffed chicken breasts sliced.
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~
Now the Alfredo Sauce
3 tablespoons sweet butter
2 tablespoons olive oil
2 garlic cloves , minced
2 cups heavy cream
¼ teaspoon white pepper
½ cup grated parmesan cheese
¾ cup mozzarella cheese
Directions:
1 Melt butter in medium saucepan with olive oil over medium/low heat.
2 Add the garlic, cream, white pepper and bring mixture to a simmer,
stirring often.
4 Add the Parmesan cheese and simmer sauce for 8-10 minutes or until
sauce has thickened and is smooth stirring often.
5 When sauce has thickened add the Mozzarella cheese and stir until
smooth.
~~~~~~~~~~~~~~~~~~~
Boil some Fettuccine pasta drain and mix with Alfedo sauce and plate with
the stuffed chicken breasts sliced.
| Stuffed Chicken Breast with Alfredo Fettuccine |
CJ's Stuffed Chicken Breast with Alfredo Fettuccine
