Italian Sausage And Polenta Stuffed Chicken
Italian Sausage And Polenta Stuffed Chicken
Ingredients
For the filling:
Ingredients, For the filling:
1 pound Italian sausage, casings removed
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (10.5-ounce) can diced tomatoes and green chilies, undrained
1/2 cup cooked polenta
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
For the chicken:
3 skinless, boneless chicken breasts
6 slices prosciutto
12 sage leaves
12 thin slices of Parmesan cheese
12 skinny slices of Italian sausage
4 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
4 cups chicken broth
1 1/2 cups polenta
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Salt and pepper to taste
For the sauce:
1 onion, chopped
3 cloves garlic, minced
1/4 cup olive oil
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon sugar
Salt and pepper to taste
Instructions
To make the filling:
To make the filling:
In a big skillet, brown the sausage over medium heat. Drain the fats.
Stir within the polenta, chicken broth, parsley, sage, salt, and pepper. Cook till the polenta is thickened, about 5 minutes.
Remove from warmth and stir within the Parmesan cheese. Let cool fully.
To prepare the chicken:
1. Preheat oven to four hundred degrees F (200 levels C).
2. In a big bowl, combine the bottom Italian sausage, cooked polenta, bread crumbs, Parmesan cheese, garlic powder, salt, and pepper. Mix properly.
3. Place one chicken breast on a cutting board. Using a sharp knife, make a pocket within the facet of the chicken breast, being cautious to not cut all the way in which through.
4. Spoon the sausage combination into the pocket of the chicken breast. Repeat with the remaining chicken breasts.
5. Place the chicken breasts in a baking dish. Drizzle with olive oil and sprinkle with further Parmesan cheese.
6. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked by way of.
7. Serve immediately.
To make the sauce:
1. Heat the olive oil in a big skillet over medium-high heat.
2. Add the sausage and cook till browned on all sides.
3. Add the onion and bell pepper and cook till softened, about 5 minutes.
4. Stir within the tomatoes, tomato paste, and Italian seasoning.
5. Bring to a boil, then cut back heat and simmer for 15 minutes, or until the sauce has thickened.
6. Season with salt and pepper to style.
To assemble the dish:
Instructions, To assemble the dish:
Recent Comments