Stuffed Chicken Breasts

INGREDIENTS

INSTRUCTIONS

* Non-alcoholic substitute: mixture of 1/4 cup water and 1/4 cup apple
juice.
The Cook & Kitchen Staff will be offering you four different Thanksgiving
Day Dinner menus during November. Today we're featuring an optional main
course from our "Thanksgiving Day Dinner for Two" recipe collection.
The beauty of this sausage-and-cornbread-stuffed concoction is that it does
not have to be served only at Thanksgiving. It makes an elegant chicken
dinner for two, any day of the year.
Remove sausage from casing and sauté in a small skillet over medium heat
until cooked through. Remove sausage from skillet, chop to a fine mince,
and reserve.
Melt 1 tablespoon butter in the same skillet and sauté onion, garlic, and
parsley in it until soft. Deglaze skillet with 1/2 cup dry white wine (or
mixture of apple juice and water). Continue to simmer until volume of
liquid is reduced by half and all the browned bits in the pan are
incorporated.
In a small mixing bowl, combine the cooked and crumbled cornbread with the
sausage and onion mixture. Toss together with the second tablespoon of
melted butter, and add salt and pepper to taste. When it's thoroughly
combined, the stuffing should be consistently moist throughout.
Meanwhile, lay chicken breasts on a clean, flat surface. Cover with plastic
wrap, and pound with a meat mallet until they're about 1/4-inch thick.
Lightly season with salt and pepper.
Press stuffing mixture over whole breast, spreading to about a 1/4-inch
thickness. Roll chicken breasts toward the cleavage-side of the chicken
breast to form uniform cylinder-like shape, making certain the wrap is
tight. Lay out four strips of bacon the width of one chicken breast. Place
breast on bacon and roll up. Secure bacon with toothpicks or kitchen twine.
Repeat the process with the second chicken breast.
Pre-heat oven to 350-F degrees. Bake stuffed chicken breasts in a shallow
roasting pan, loosely covered with foil, for about an hour. Check the
thickest portion of the rolled chicken breast to confirm the poultry is
cooked through, but be careful not to overcook.
Remove the meat from the oven. Remove bacon and toothpicks or twine, and
discard. Slice rolls into about 3/4-inch pieces. Place several slices on a
serving plate and serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 2, 1998, converted by MM_Buster v2.0l.

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