Sausage Stuffed Chicken With Pine Nuts Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
HOFFMANS CROCKERY FAVORITES---
6: chicken breast halves, skinned and boned
1/2 lb: italian sausage,
1 small: onion, chopped
1/2 cup: soft breadcrumbs,
1/2 teaspoon: lemon peel, grated
1/4 cup: pine nuts, chopped
1 tablespoon: fresh parsley, minced
1/2 teaspoon: dried tarragon,
1/4 teaspoon: salt,
1/8 teaspoon: pepper,
2 tablespoon: dry white wine,
1: parsley, chopd, for garnish
Directions:
Place one chicken breast at a time in a small plastic bag or between sheets
of waxed paper. Lightly pound with meat mallet, set aside. Remove casings
from sausage. In med. bowl, crumble sausage; combine with onion,
breadcrumbs, lemon peel, pine nuts, 1 tbsp parsley, tarragon, salt, and
pepper. Divide stuffing into 6ths; form each into cylinder about 3.1/2" x
1.1/2". Place one on center of each pounded chicken breast. Fold over and
secure with small skewer. Place rack in bottom of slowcooker. Dip 24"x14"
cheesecloth into wine until moistened. Place on rack with ends extending
up sides of pot. Place stuffed chicken breasts on cheesecloth. Then fold
ends of cheesecloth over chicken. Cover and cook on LOW 4 hrs. or until
chicken is tender. Holding the ends of cheesecloth, remove chicken from
pot. Remove cheesecloth; sprinkle chicken with chopped parsley.
Per serving - 301 cal, 34 g pro, 5 g carbo, 16 g fat, 95 mg chol, 436 mg
sod
Author - Mable Hoffman
Yield: 6 servings
Source from luhu.jp
of waxed paper. Lightly pound with meat mallet, set aside. Remove casings
from sausage. In med. bowl, crumble sausage; combine with onion,
breadcrumbs, lemon peel, pine nuts, 1 tbsp parsley, tarragon, salt, and
pepper. Divide stuffing into 6ths; form each into cylinder about 3.1/2" x
1.1/2". Place one on center of each pounded chicken breast. Fold over and
secure with small skewer. Place rack in bottom of slowcooker. Dip 24"x14"
cheesecloth into wine until moistened. Place on rack with ends extending
up sides of pot. Place stuffed chicken breasts on cheesecloth. Then fold
ends of cheesecloth over chicken. Cover and cook on LOW 4 hrs. or until
chicken is tender. Holding the ends of cheesecloth, remove chicken from
pot. Remove cheesecloth; sprinkle chicken with chopped parsley.
Per serving - 301 cal, 34 g pro, 5 g carbo, 16 g fat, 95 mg chol, 436 mg
sod
Author - Mable Hoffman
Yield: 6 servings
Source from luhu.jp