Italian Sausage And Polenta Stuffed Chicken

Ingredients

For the filling:

Ingredients, stuffing recipe for chicken the filling:

1 pound Italian sausage, casings removed

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 (10.5-ounce) can diced tomatoes and green chilies, undrained

1/2 cup cooked polenta

1/4 cup grated Parmesan cheese

1 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

For the chicken:

3 skinless, boneless chicken breasts

6 slices prosciutto

12 sage leaves

12 thin slices of Parmesan cheese

12 thin slices of Italian sausage

4 tablespoons olive oil

1 giant onion, chopped

2 carrots, chopped

2 celery stalks, chopped

3 cloves garlic, minced

4 cups chicken broth

1 half of cups polenta

1/2 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

Salt and pepper to taste

For the sauce:

1 onion, chopped

3 cloves garlic, minced

1/4 cup olive oil

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce

1 (15 ounce) can tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon sugar

Salt and pepper to taste

Instructions

To make the filling:

In a big skillet, brown the sausage over medium warmth. Drain the fats.

Stir within the polenta, chicken broth, parsley, sage, salt, and pepper. Cook till the polenta is thickened, about 5 minutes.

Remove from warmth and stir in the Parmesan cheese. Let cool fully.

To put together the chicken:

1. Preheat oven to four hundred degrees F (200 degrees C).

2. In a large bowl, mix the ground Italian sausage, cooked polenta, bread crumbs, Parmesan cheese, garlic powder, salt, and pepper. Mix well.

3. Place one chicken breast on a cutting board. Using a pointy knife, make a pocket within the facet of the chicken breast, being careful to not reduce throughout.

4. Spoon the sausage combination into the pocket of the chicken breast. Repeat with the remaining chicken breasts.

5. Place the chicken breasts in a baking dish. Drizzle with olive oil and sprinkle with additional Parmesan cheese.

6. Bake within the preheated oven for 20-25 minutes, or until the chicken is cooked by way of.

7. Serve instantly.

To make the sauce:

1. Heat the olive oil in a big skillet over medium-high heat.

2. Add the sausage and prepare dinner till browned on all sides.

3. Add the onion and bell pepper and cook dinner till softened, about 5 minutes.

4. Stir within the tomatoes, tomato paste, and Italian seasoning.

5. Bring to a boil, then scale back heat and simmer for quarter-hour, or until the sauce has thickened.

6. Season with salt and pepper to style.

To assemble the dish:

Instructions, To assemble the dish:

Remove filling from the cavity of the chicken and stuff it.

Using toothpicks or kitchen twine, secure the opening of the cavity.

Place the stuffed chicken in a roasting pan and roast for 45-60 minutes, or till the chicken is cooked by way of and the internal temperature reaches 165°F (74°C).

Remove the chicken from the oven and let it relaxation for 10 minutes before carving and serving.

Serve the chicken with the Creamy Polenta.