CHICKEN BREAST WITH PECAN SAUSAGE STUFFING

By gaster16

Ingredients

• 1/3 lb. ground pork sausage
• 1/3 cup butter or margarine
• 1/3 cup finely chopped celery
• 1/3 cup finely chopped green pepper
• 1 small onion finely chopped
• 1/2 cup chopped pecans divided
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 3 cups dry bread cubes (1/4" pieces)
• 1 large egg, lightly beaten
• 1-1/2 tablespoons milk
• 4 skinned and boned whole chicken breasts
• 1-1/2 tablespoons butter or margarine melted
• 3 tablespoons fine dry breadcrumbs

Preparation

Step 1

Brown sausage in a dutch oven, stirring until it crumbles. Remove sausage from pan and set aside, discard drippings. Melt 1/3 cup butter in dutch oven over medium high heat, add celery, green pepper, and onion. Cook stirring constantly, until vegetables are tender. Add 1/3 cup pecans, pepper, and salt, cook 3 minutes, stirring constantly. Remove from heat, stir in sausage, bread cubes, egg, and milk. Set aside.

Place each chicken breast between 2 sheets of heavy duty plastic wrap or wax paper, flatten to 1/4" thickness, using a meat mallet or rolling pin. Place chicken breasts on a flat surface. Spoon sausage mixture evenly in center of each chicken breast. Fold long sides over filling and secure with wooden picks. Place seam side down, in a foil lined baking pan. Combine 1-1/2 tablespoons melted butter, remaining pecans and breadcrumbs, press evenly onto chicken breasts. Bake at 350 degrees for 30 minutes or until golden brown.