Sausage and Goat Cheese-Stuffed Chicken

Servings: 4

Weeknights can be turned gourmet with this recipe at the table.



½ pound mild Italian chicken sausage, crumbled

5 ounces goat cheese, crumbled

Salt and pepper

2 tablespoons fresh parsley

4 skinless, boneless chicken breasts (about 1 pound)

2 tablespoons olive oil

[Click for larger image] 


In a medium skillet with Teflon™ nonstick coating, cook the sausage until browned; remove and drain on a paper towel. In a medium bowl, mix the sausage with the goat cheese, a seasoning of salt and pepper, and the parsley.

Pound the chicken breasts to 1/8-inch thickness or have the butcher do it for you. Spread the sausage stuffing equally onto the four breasts and roll each one up lengthwise. Then brush each with the olive oil. Place the chicken rolls with the folded side down in a large skillet with Teflon™ nonstick coating, and cook for at least 7 minutes a side to brown on the outside. Serve immediately.

[Printer-friendly PDF available]