Recipe: Chicken Breasts with Pecan-Sausage Stuffing

CHICKEN BREASTS WITH PECAN-SAUSAGE STUFFING

FOR THE STUFFING:
1/3 lb ground pork sausage
1/3 cup butter or margarine
1/3 cup finely chopped celery
1/3 cup finely chopped green pepper
1 small onion, finely chopped
1/2 cup chopped pecans, divided use
1/4 tsp pepper
1/8 tsp salt
3 cups dry bread cubes (1/4-inch squares)
1 large egg, lightly beaten
1 1/2 tbsp milk
FOR THE CHICKEN:
4 whole skinless, boneless chicken breasts
1 1/2 tbsp butter or margarine, melted
3 tbsp fine, dry breadcrumbs
chopped fresh parsley (garnish)

TO MAKE THE STUFFING:
Brown sausage, stirring until it crumbles. Remove sausage and set aside; discard drippings.

Melt 1/3 cup butter in Dutch oven over medium-high heat; add celery, green pepper and onion. Cook, stirring constantly, until vegetables are tender.

Add 1/3 cup pecans, pepper and salt; cook 3 minutes, stirring constantly. Remove from heat; stir in sausage, bread cubes, egg, and milk. Set aside.

TO PREPARE THE CHICKEN:
Place each chicken breast between 2 sheets of heavy-duty plastic wrap or wax paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Place chicken breasts on a flat surface.

Spoon sausage mixture evenly in center of each chicken breast. Fold long sides over filling, and secure with wooden picks. Place, seam side down, in a foil-lined baking pan.

Combine 1 1/2 tablespoons melted butter, remaining pecans, and breadcrumbs; press evenly onto chicken breasts.

Bake 350 degrees F for 30 minutes or until golden brown. Garnish with chopped parsley.

Servings: 4
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