Stuffed Chicken Breast

By ghinman

Ingredients

• 4 boneless breasts of chicken
• 1 1/2 lbs. of fresh asparagus
• 1 1/2 cups of olives (Kalamato, brown olives)
• 2 heads of roasted garlic
• 4 3" links of sausage, casing removed

Preparation

Step 1

Saute the sausage, blanch the tops of the asparagus. When the asparagus is ready, drain and dry off all excess water. Add asparagus to sausage and mix together as sausage cooks. Drain when done and add the roasted garlic and halved olives. Blend in blender. Cayenne papper may be added to zip up or use hot instead of sweet sausage.

Cut open the chicken breaswts, and flatten slightly. Salt and pepper with Marjoram. Flour outside of chicken breast and add the stuffing. Close the breast around the stuffing and cook in a pan with olive oil, approximately 4 minutes at medium heat.

Sauce:
Use fry pan from stuffing and add 1/2 cup of chicken stock or bullion. Reduce over high heat and add 2 shots of white wine.

Mashed Potatoes:
Add one pat of butter to mashed potatoes, salt, pepper, fresh taragon and a small amount of onion powder.