Recipes

Sausage Stuffed Chicken Breast

Preheat oven to 375*

In stainless sauce pot, bring 1 jar of Gourmet Mom’s Maui Sunset Sauce to medium-low heat.

Place 4 boneless/skinless chicken breast into a large (gallon size) Ziploc bag. Seal the bag. Place “bagged” chicken on cutting board. With meat mallet, pound chicken breast into thin cutlets (plastic bag will prevent splatter).

Salt and pepper chicken to taste. Sprinkle chicken with a splash of Lawry’s Seasoned Salt also.

Cut Smoked Country Pork Sausage Links into 2 inch long segments.  Place a segment of sausage into the center of each cutlet of chicken. Fold chicken around link of sausage to create a “burrito” type shape.  Secure with a toothpick all the way through.

Heat 2 TBS olive oil in a stainless-oven proof skillet on medium high heat.  Sear stuffed chicken cutlets 2 minutes each side, turning to insure that each side has been seared adequately.

After browning stuffed chicken, place into preheated oven and bake for 12 minutes. Remove from oven, let rest, covered x 5 minutes. Serve.  

Plating: Place Sausage Stuffed Chicken Breast on a bed of pasta, rice or cous-cous. Drizzle with Gourmet Mom’s Maui Sunset Sauce.  You will LOVE this dish!