Sausage and Provolone Stuffed Chicken
Cooking Light
3 tablespoons breadcrumbs
3 tablespoons chopped basil
2 tablespoons toasted pine nuts
1/2 teaspoon crushed fennel seeds
4 ounces mild turkey Italian sausage
1 ounce shredded provolone cheese
2 (8-ounce) skinless, boneless chicken breast halves
1/2 teaspoon pepper
1/4 teaspoon kosher salt
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine
3/4 cup unsalted chicken stock
2 tablespoons fresh parsley
Preheat oven to 400°. Combine breadcrumbs, basil, pine nuts, fennel seeds, sausage, and cheese in a medium bowl. Cut chicken breast halves horizontally to form 4 cutlets; pound each cutlet to 1/4-inch thickness using a meat mallet or heavy skillet. Sprinkle evenly with pepper and salt. Divide sausage mixture among cutlets. Roll up; secure with toothpicks. Sprinkle flour evenly over rolls. Heat a large skillet over medium-high heat. Add olive oil; swirl. Add rolls to pan, seam side down; cook 4 minutes or until lightly browned. Turn; place pan in oven. Bake at 400° for 12 minutes or until done. Remove chicken from pan. Return pan to medium-high heat. Add wine; cook 1 minute or until liquid is reduced by half, scraping pan to loosen browned bits. Add chicken stock; cook 3 minutes. Stir in parsley. Remove toothpicks; cut rolls into 1/2-inch slices. Serve with sauce.
