Italian Sausage Stuffed Chicken Breast (Cheesy & Juicy)
602kcal
Ingredients
- 2 chicken breasts cut on bias and pounded thin
- 8 ounces of Italian sausage taken out of casing and cook until brown and crumbly. Let cool.
- ½ cup of grated Asiago cheese
- 4 ounces room temperature cream cheese
- 2 tablespoons of butter
- 1 cup of bread crumbs you can use your own or use panko
- ½ cup of flour
- 1 egg whisked with 2 tablespoons of milk
Method
- Combine sausage, Asiago cheese, and cream cheese in a bowl and mix until combined.
- Place 3-5 tablespoons of the sausage mixture in middle of chicken breast. Roll the chicken breast with mixture and place seam side down on a plate big enough for all four chicken breasts. Repeat stuffing and rolling with with the next three chicken breasts. Be careful not to overstuff the chicken or the stuffing will melt out.
- Now for breading the stuffed chicken breasts. To set up your breading station, place each of the flour, egg mixture, and bread crumbs in separate shallow bowls. First, place a stuffed chicken breast in the flour and cover well. Shake off any excess flour and dip the flour covered chicken breast in the egg mixture and cover well. Then take the same chicken breast and cover with bread crumbs and place seam side down on a plate. Repeat with the other three breasts
- Preheat oven to 375 degrees F.
- Melt the two tablespoons of butter in a large skillet over a medium heat. Once melted, brown each side of the breaded chicken and then place in an oven proof dish.
- Bake the browned chicken for 20 minutes or until the chicken reaches a temperature of 165 degrees F.
Nutrition
Serving4 servingsCalories602kcalCarbohydrates34gProtein35gFat35gSaturated Fat14gPolyunsaturated Fat5gMonounsaturated Fat13gTrans Fat0.3gCholesterol147mgSodium1108mgPotassium445mgFiber2gSugar3gVitamin A394IUVitamin C1mgCalcium324mgIron3mg
Notes
My wife enjoyed just egg and almond flour as a breading on the chicken. It turned out really well!