Italian Sausage Stuffed Bake Chicken Breasts
Stuffed Chicken Breasts are a delightful way to eat chicken - stuffed with savory Italian sausage and gooey Mozzarella cheese! It's an easy weeknight meal that's classy enough for company.
Servings: 4 servings
Equipment
- 12-inch oven safe skillet
- Toothpicks or baking twine
- Slotted spoon
Ingredients
- 4 Boneless skinless chicken breasts about 6-ounces each
- 3 cups Spaghetti sauce 24 ounces of any kind
- 1/2 cup Diced onion
- 1/2 tablespoon Minced garlic about 1 clove
- 1 pound Ground Italian Sausage divided
- 2 cups Freshly shredded Mozzarella cheese divided
- 1 teaspoon Italian seasoning
- Fresh parsley for garnish, optional
Instructions
- Preheat oven to 400℉.
- Heat a 12-inch skillet over medium-high heat. Crumble sausage into the skillet and add the onion and garlic. Cook, stirring frequently, until sausage is no longer pink. With a slotted spoon, transfer half of the sausage to a paper towel lined plate to drain.
- Turn heat to medium low. Pour about 1/2 cup spaghetti sauce into a measuring cup, and pour the remainder into the skillet. Combine with the sausage and cook for a few minutes until sauce starts to bubble. Turn heat to low, cover and let simmer while you prepare the chicken.
- Place chicken breasts on a flat surface in a plastic bag or between 2 sheets of plastic wrap. Lightly pound with a meat mallet or the flat bottom of a skillet, just until even in thickness.
- Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side, to form a pocket.
- Stir together remaining sausage with 1 cup of freshly shredded Mozzarella. Stuff each breast evenly with the sausage mixture and secure the sides together with baking twine or toothpicks. Place seam side down in the skillet with the sauce.
- Pour remaining sauce over the chicken and spread evenly. Top with remaining shredded Mozzarella and sprinkle with Italian seasoning.
- Stick a toothpick into the top of each breast about halfway to keep the foil from touching the cheese. Cover with foil; you might need two sheets to cover the whole pan.
- Bake at 400℉ for 25 minutes. Uncover and bake for an additional 10 minutes or until cheese is melted and chicken is cooked through to 165℉.
- Garnish with fresh minced parsley and serve immediately with your favorite pasta.
Notes
I love to serve this with garlic bread and a green salad.
I stated that this makes 4 servings, however the portions are large, and can probably make up to 6 servings.
Nutrition
Calories: 809kcal | Carbohydrates: 14g | Protein: 67g | Fat: 53g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.02g | Cholesterol: 239mg | Sodium: 2249mg | Potassium: 1544mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1234IU | Vitamin C: 19mg | Calcium: 352mg | Iron: 4mg
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