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Chicken Breasts with Pecan Sausage Stuffing Recipe

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This recipe for Chicken Breasts with Pecan Sausage Stuffing is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. pork sausage, bulk
¾ c. margarine
1 c. diced celery
1 large onion, chopped 1 c. chopped pecans
1 tsp. salt
½ tsp. savory leaves
¼ tsp fresh ground pepper
8 c. dried bread cubes
2 eggs, beaten with 3 tbsp. milk
6 large chicken breasts, boned and split
Salt
Melted margarine
Whole spiced crab apples
Parsley
Directions:
Directions:
Stuffing: Sauté sausage meat until well browned. Remove from pan. Melt margarine and sauté onion and celery till tender. Stir in pecans, salt, savory and pepper; sauté 3 minutes longer. Stir in sausage meat and mix with bread cubes in large bowl. Add egg mixture and blend.

Using ½ c. measure, form 12 mounds of stuffing and arrange on foil-covered rack in large roasting pan. Sprinkle meat side of breasts lightly with salt; place 1 split breast, skin side up, over each stuffing mound, tucking edges under to form meat bundle. Brush tops generously with melted margarine and bake at 400° for about 25 minutes or until golden brown. Arrange on platter with crab apples and parsley. Makes 12 servings.

 

 

 

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