Sausage Stuffed Chicken Parmesan Recipes

STUFFED CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Season chicken with salt.
• Cut a pocket into each chicken breast.
• Stuff the pockets evenly with the mozzarella cheese.
• Press the edges of the chicken together to seal the pocket.
• Separate the flour, eggs, and bread crumbs into 3 separate bowls.
• Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
• Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
• Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
• Fry the chicken until golden brown on both sides.
• Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
• Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
• Bake for 20 minutes.
• Enjoy!

THE BEST STUFFED CHICKEN PARMESAN EVER

Steps:

• Marinate the chicken breasts in the italian dressing overnight.
• In a wok or lg frying pan saute spinach in olive oil until all of it is wilted, transfer to a mixing bowl and add bacon, garlic and 1 Cup mozzarella cheese. Set aside.
• Pre heat oven to 350.
• Pound each chicken breast out evenly to 1/4" thick.
• Pour 1 Cup spaghetti sauce on bottom of a 9x13 pan and spread evenly.
• Put 1/4 of spinach mixture in the center of the first breast and roll chicken breast up carefully securing with toothpicks. Repeat with three remaining chicken breasts.
• Brush each breast with some beaten egg and coat with breadcrumbs.
• Place in the pan and drizzle melted butter over each breast.
• Place pan in oven and bake for 25-30 minutes or until chicken is no longer pink.
• Take out of oven, remove the toothpicks ( I use a fork to apply light pressure to the chicken while pulling the toothpick out), and pour 1/4 cup spaghetti sauce over each breast and put 1/4 cup mozzarella cheese over sauce.
• Return to oven and additional 5-10 minutes to melt the cheese.
• Serve immediately. Good with pasta or roasted potatoes and steamed whole green beans.

SAUSAGE-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees.
• Place one chicken breast half at a time between sheets of plastic wrap, wax paper or, preferably, split-open plastic bags. Pound the breasts with a flat, heavy mallet, making them flat, but do not break the flesh of the breasts.
• Shape one-quarter pound of the sausage meat at a time into an oval. Place the sausage in the middle of a breast half and wrap to enclose it thoroughly, envelope fashion. Repeat with remaining sausage meat and breast halves.
• Sprinkle with salt and pepper. Dredge lightly in flour and shake off excess.
• Heat the butter in a heavy skillet and add the chicken rolls. Cook, turning as often as necessary to brown lightly on all sides, about five minutes.
• Remove the chicken rolls to a baking dish.
• Add the onion and garlic to the skillet. Cook, stirring, until wilted. Add the wine and cook down until the wine is reduced by half.
• Add the bay leaf, thyme, tomatoes and tomato paste and stir to blend. Cook about one minute and add the chicken broth. Cook down about five minutes and pour the sauce over the chicken rolls.
• Place in the oven and bake 20 minutes. Serve sprinkled with chopped parsley.

CHICKEN SAUSAGE AND COLLARD STUFFED SHELLS

Steps:

• Bring a large pot of salted water to a boil.
• Add 2 tablespoons of the olive oil to a medium pan over medium heat. Crumble and cook the sausage in the pan until browned through, 7 to 8 minutes. Set aside to cool slightly.
• In a large bowl, stir together the cooked crumbled sausage, ricotta, Parmesan, Italian seasoning, garlic powder, egg yolk and a pinch of salt and pepper until well combined. Cover and refrigerate.
• Cook the pasta shells in the boiling water according to the package instructions, then use a slotted spoon or spider to move the pasta to a strainer. Set aside 1/4 cup of the pasta water. Prepare a bowl of ice water.
• In the same water you boiled the pasta, blanch the collard greens for 2 minutes. Use a slotted spoon to move the greens to the bowl of ice water. Wait 5 minutes, then drain and squeeze out excess water.
• In the meantime, heat a medium skillet over medium heat. Add the remaining 1 tablespoon olive oil and cook the garlic until fragrant, 30 to 45 seconds. Add the collard greens to the skillet, reduce the heat to low and cook until bright green, 5 to 10 minutes. Add the reserved pasta water, cover with a lid and simmer until the collards are tender and deep green and most of the water has evaporated, another 10 minutes. Remove from the heat and allow to cool completely.
• Preheat the oven to 350 degrees F.
• When ready to assemble, spray a 9-by-13-inch flameproof baking dish with nonstick cooking spray. Spread one-third of the pasta sauce on the bottom of the dish.
• Add the greens to the ricotta and sausage mixture and mix to combine. Carefully stuff the pasta shells with the filling (1 1/2 to 2 tablespoons each) and add to the bottom of the baking dish on top of the sauce. Pour the rest of the pasta sauce on top and finish by sprinkling with the mozzarella.
• Cover with foil and bake for 25 minutes, then uncover and bake until golden brown, an additional 10 minutes. If you'd like a more browned topping, turn the broiler on for the last couple of minutes. Let stand 5 to 10 minutes before serving. Sprinkle with parsley if using and extra Parmesan.

ITALIAN SAUSAGE AND PARMESAN CHEESE STUFFING

Steps:

• Preheat oven to 350°F Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
• Generously butter 13x9x2-inch glass baking dish.
• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes.
• Add 1 tablespoon oil to same skillet.
• Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes.
• Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Mix eggs and broth into stuffing; transfer to baking dish.
• Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.

EASY SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Hollow out each mushroom cap, reserving scrapings.
• Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
• Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
• Stuff each mushroom cap with sausage mixture and place on a baking sheet.
• Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.

STUFFED ZUCCHINI WITH CHICKEN SAUSAGE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini.
• Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.
• Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.

SAUSAGE STUFFED CHICKEN PARMESAN

Steps:

• Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. to about 1/4-inch thickness.
• Break up sausage and mix with Italian seasoning, garlic powder, chili powder and mustard, minced garlic and chopped onion. Shape sausage mixture into 4 link shapes.
• Add water and egg to make an egg wash.
• Preheat oven to 375°F Drizzle Olive Oil in an oven safe skillet.
• Brush one side of each breast with egg wash. Place 1 sausage link on egg glaze. Roll up and secure with toothpick.
• Roll each breast in flour; dip in remaining beaten egg; roll in breadcrumbs. Place in oven safe skillet. Bake 45 minutes.
• Very Important, remember where your toothpicks are. I place the chicken a certain way in the pan, so I know where they are to remove.
• Pour Marinara over chicken, Sprinkle with Cheese add oregano on top and cook another 10-12 minutes until cheese has melted.