Chicken breasts stuffed with sausage and pecans
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Chicken breasts, boned, split and |
| Pounded (trim the excess skin) | ||
| ½ | pounds | Pork sausage, crumbled |
| ⅓ | cup | Butter or margarine |
| ½ | cup | Celery, diced |
| 1 | medium | Onion, chopped fine |
| ½ | cup | Pecans, coarsely chopped |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Savory |
| ⅛ | teaspoon | Freshly ground pepper |
| 4 | cups | Dry bread crumbs (if making your own, season |
| With savory, basil, thyme and sage) | ||
| 1 | Egg beaten with 3 tablespoons milk | |
Directions
Melted butter or margarine for basting Finely chopped pecans for final dusting
Brown the sausage, drain, and set aside. In the same pan, melt the butter or margarine and saute the celery and onion until soft. Add the chopped pecans, salt, pepper and savory and saute for an additional 3 minutes. Stir the sausage into the sauteed mixture and mix lightly with the bread crumbs. Add the beaten egg.
On a cookie sheet or heavy-duty foil, make 6 mounds of stuffing. Place chicken breasts, skin side up, over stuffing, tucking the edges of the chicken underneath. Brush with butter.
Bake at 350 F for 25 minutes, basting with butter. Dust with finely chopped pecans and increase the heat to 400F; bake for 1 minute more.
Serve with a sprig of parsley and a whole spiced crabapple.
Makes 6 servings.
[ MID-ATLANTIC COUNTRY MAGAZINE; May 1990 ] Posted by Fred Peters.