Sausage and Cheese Stuffed Chicken Breasts

Another wonderful recipe modified from Buddy the Kitchen (& Cake) Boss. The main course of my dinner tonight.

2 boneless, skinless chicken breasts, with a pocket cut into them
1 Hot Italian Sausage Link, casing removed
2 Tbs Onion, minced
1 Clove Garlic, minced
2 Tbs Olive Oil
2 Tbs Seasoned Breadcrumbs
1/2 C Fresh Mozzarella Cheese,  diced
2 Tomatoes (canned), diced
2 Tbs Fresh Basil, minced
1/2 C White Wine

In a small saute pan, over medium heat, add oil, sausage, onion, and garlic. Break up the sausage as you cook until small crumbles are formed. Cook until sausage is fully cooked and slightly browned.

Mix in breadcrumbs and allow to cool.

Preheat oven to 375.

Add in tomatoes, mozzarella, and basil. Mix well. Divide into two portions.

Stuff mixture into the chicken, closing with toothpicks.

Place the breasts into a baking dish. Pour in wine. Place in the oven. Bake for 30-40 minutes, or until fully cooked.

Top with Tomato Vinaigrette.

 Serve with  Orzo Salad and Stuffed Eggplant. For dessert Fried Zeppole.

Stuffed Eggplant

Part of my Italian Feast I created.

It's important to pick a small, young eggplant for this dish.

Stuffed Eggplant
1 Small Eggplant
3 Whole Tomatoes (canned), diced
3/4 C Fresh Mozzarella, diced
2 Tbs Parsley, chopped
1 Clove Garlic, minced/pressed
1/4 C Parmesan Cheese, grated
1 Egg, beaten

Preheat oven to 375.

Cut eggplant lengthwise. Use a spoon to hollow out the inside of the eggplant. Reserve three-fourth of the innards.


Chop the innards of the eggplant.

In a medium bowl combine chopped eggplant, tomatoes, mozzarella, parsley, garlic, parmesan cheese, and egg. Stir until well incorporated.

Stuff the mixture into the hollowed out eggplants. The mixture should be mounded slightly.

Place in a baking dish. Bake at 375 for 20-30 minutes or until the eggplants are cooked and the filling is hot.

Garnish with parsley.