Poulet a la Saucisse

Poulet a la Saucisse

This wonderful Italian dish is very popular in most Italian Restaurants. The chicken is excellent served with either a bechamel sauce or a light sauce made of sour cream, milk, Parmesan, and cream cheese, and sprinkled with parsley before serving. I had this dish at my friend's restaurant and was so hooked to it that every time I go there this dish becomes an integral part of my order.

Preparation Time :  15 minutes
Baking Time         :  45 minutes
Difficulty              :   Very Easy
Serves                  :   4

Ingredients :

• 2 hot Italian Sausage links, casings removed (or any other spicy sausages)
• 120 grams Cream Cheese, softened
• 1/2 cup freshly grated Parmesan Cheese
• 1 Egg Yolk
• 3/4 teaspoon Dried Oregano
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Worcestershire Sauce
• 2 skinless, boneless Chicken Breast halves - pounded thin
• 2 tablespoons Butter, melted
• 1/2 cup Italian Seasoned Bread Crumbs (you can also use ordinary bread crumbs and season it with mixed herbs)

Method :

  1) Preheat oven to 350 degrees F (175 degrees C).

 

  2) Lightly grease a baking dish.

 

  3) In a skillet over medium heat, break apart the sausage and cook until evenly brown. Drain grease.

 

 4) In a bowl, mix sausage with cream cheese, Parmesan cheese, egg yolk, oregano, garlic powder, and Worcestershire sauce.

 

  5) Place equal amounts of the sausage mixture on each chicken breast.

 

  6) Fold breasts tightly over the filling and secure with toothpicks.

 

  7) Arrange in the prepared baking dish. Brush with butter and sprinkle with bread crumbs to coat.

 

  8) Bake 45 minutes in the preheated oven, until chicken juices run clear.

 

  9) Serve the Chicken Breasts on a plate along with bechamel sauce or a light sauce made of sour cream, milk, Parmesan, and cream cheese, and sprinkled with parsley before serving.