Chicken breasts stuffed with sausage and pecans

6 servings

Ingredients

Quantity Ingredient
3 larges Chicken breasts, boned, split and
Pounded (trim the excess skin)
½ pounds Pork sausage, crumbled
⅓ cup Butter or margarine
½ cup Celery, diced
1 medium Onion, chopped fine
½ cup Pecans, coarsely chopped
½ teaspoon Salt
¼ teaspoon Savory
⅛ teaspoon Freshly ground pepper
4 cups Dry bread crumbs (if making your own, season
With savory, basil, thyme and sage)
1 Egg beaten with 3 tablespoons milk

Directions

Melted butter or margarine for basting Finely chopped pecans for final dusting

Brown the sausage, drain, and set aside. In the same pan, melt the butter or margarine and saute the celery and onion until soft. Add the chopped pecans, salt, pepper and savory and saute for an additional 3 minutes. Stir the sausage into the sauteed mixture and mix lightly with the bread crumbs. Add the beaten egg.

On a cookie sheet or heavy-duty foil, make 6 mounds of stuffing. Place chicken breasts, skin side up, over stuffing, tucking the edges of the chicken underneath. Brush with butter.

Bake at 350 F for 25 minutes, basting with butter. Dust with finely chopped pecans and increase the heat to 400F; bake for 1 minute more.

Serve with a sprig of parsley and a whole spiced crabapple.

Makes 6 servings.

[ MID-ATLANTIC COUNTRY MAGAZINE; May 1990 ] Posted by Fred Peters.

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