Recipe: Sausage Stuffed Chicken Breasts

Sausage Stuffed Chicken Breasts
rec.food.recipes/T&C George (1999)

8 chicken breasts, large
1 1/4 pounds sweet Italian sausage casings removed
1 15-ounce jar spaghetti sauce
1 cup dry Italian bread crumb Italian-seasoned bread crumbs
1 teaspoon oregano
1 teaspoon parsley dried leaves, crushed
1/2 teaspoon garlic powder
1/3 cup water

Preheat oven to 375. With a sharp knife, cut a pocket in the thickest part of each breast half; set aside. In a large bowl, mix sausage, 1/2 cup of the spaghetti sauce, bread crumbs, oregano, parsley and garlic powder until blended.

Stuff one-eighth of the mixture into each pocket; secure with a wooden pick.

Place in a shallow 3-quart baking dish. In a small bowl, mix remaining
spaghetti sauce and water. Pour half of the mixture over chicken. Cover with foil. Bake for 35 minutes. Pour remaining sauce mixture over chicken. Bake, uncovered, 15 minutes longer. Spoon sauce over before serving.