My husband brought home some boneless, skinless chicken breasts the other day from the grocery store and asked if I wouldn’t mind making stuffed chicken for dinner. Well I guess I didn’t mind because that is what we had that night. I usually have some frozen sauce which makes the dinner very easy and quick to prepare. I guess it’s been a little while since I made sauce because I had none on reserve. So, having committed to making the chicken and not having the 5 plus hours required to make my sauce, I had to make a quick substitute that didn’t taste like a last minute stand in. I also didn’t use basil to stuff the chicken as ours are just starting to pop out of the ground in our herb garden. The sauce and chicken turned out well. I do like my thicker, harder sauce better but this was a nice spring substitution.
Boneless Skinless Chicken Breast
Fresh Mozzarella (fresh mozzarella is so nice in this dish)
Salt and Pepper
1 lb Sweet Italian Sausage
2 Cans Diced Tomatoes
3 or 4 Cloves of Garlic
Salt and Pepper
Chicken Stuffing Directions:
Pound the chicken out and flip it over, lay mozzarella on top of the chicken, spread herbs on top of the cheese and sprinkle with salt and pepper. Roll the chicken up as tight as possible and hold closed with a toothpick or two. Set the chicken aside in a casserole dish until the sauce is ready to be poured over the chicken.
Sauté the onion and garlic in the red wine until the wine is almost fully evaporated then add the sausage and brown. Finally, add the tomatoes, salt and pepper and simmer for a few minutes. Try to avoid the urge to add more herbs to the sauce. The chicken has so much favor and you don’t want it to have to compete with your sauce.
Pour the sauce over the chicken and bake at 350°f until the chicken is fully cooked. I serve my on top of spaghetti.
P.S. I lost my camera and had to use my phone.