Italian Sausage and Parmesan Stuffed Chicken Breasts

All of us are busy and are looking for ways to get a leg up on meal prep. One supper solution I have found is Italian Sausage and Parmesan Stuffed Chicken Breasts. This is a yummy entrée that can be frozen ahead of time, thawed in the fridge and then cooked as recommended.

For those of you who may be in college or have a child in college, especially if Celiac or have a gluten intolerance with access to a complete kitchen, this recipe is naturally gluten free—no weird gyrations or anything. Make a double batch, freeze and then pull out one at a time, making this recipe also a winner not just college students, but also for those who live alone.

Here, this entree is shown served over corn pasta topped with my Semi-Homemade Marinara Sauce (click link for recipe) . 

4 slices bacon, fried crisp & finely crumbled

1 links Italian sausage, casing removed

1 medium mushroom, finely chopped

1 3-inch fresh tomato, finely chopped

1/2 teaspoon red pepper flakes

1/4 cup fresh parmesan cheese, finely grated

4 4-ounce boneless chicken breasts

1 teaspoon salt  to taste

1. Line baking sheet with parchment paper to help with clean-up; set aside.

2. Place bacon in medium skillet over medium-high heat. Cook until crispy. Remove from skillet to paper towel lined plate to drain.

3. Place crumbled Italian sausage in same skillet over medium-high heat. Cook until meat turns gray throughout, but not browned. Remove from skillet to separate paper towel lined plate to drain.

4. Chop mushroom and tomato; place in medium mixing bowl to combine; set aside.

5. Butterfly chicken and flatten to approximately 1/4-inch thick. Sprinkle very lightly with salt and lay flat on non-porous cutting board; set aside.

6. In bowl with mushroom and tomato mixture, add red pepper flakes, Parmesan, crumbled bacon and Italian sausage. Combine thoroughly.

7. Preheat oven to 350 degrees Fahrenheit.

8. Divide meat and mushroom mixture evenly between the four chicken breasts, spreading mixture evenly over entire breast to within 1/2-inch of edge all the way around. Roll jelly-roll fashion. Place seam side down on prepared baking sheet.

9. Bake until internal temperature reaches 150 to 155 degrees Fahrenheit, approximately 25 minutes. Remove from oven; tent with foil for another 5 to 10 minutes to allow internal temperature to reach the correct temperature of 165 degrees Fahrenheit.

10. To serve, place over pasta and top with marinara sauce of choice. Garnish with a sprig of oregano or parsley.

Servings: 4

Oven Temperature: 350°F

Preparation Time: 45 minutes

Cooking Time: 25 minutes

Total Time: 1 hour and 10 minutes

Nutrition (per serving): 489 calories, 232 calories from fat, 25.8 g total fat, 184.5 mg cholesterol, 1311.2 mg sodium, 1070.9 mg potassium, 2.5 g carbohydrates, 1 g fiber, 1 g sugar, 58.5 g protein.

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