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Chicken Breasts with Pecan Sausage Stuffing Recipe

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This recipe for Chicken Breasts with Pecan Sausage Stuffing, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Nabors
Added: Wednesday, June 10, 2009


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
Melted margarine
Whole spiced crab apples

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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