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Poulet a la Saucisse

Poulet a la Saucisse

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Kathy

Kathy

Un poitrine de poulet avec un interieur base sur la saucisse. Vraiment bon! This 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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 910 kcal
  • 46%
  • Fat:
  • 63.5 g
  • 98%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 57.9 g
  • 116%
  • Cholesterol:
  • 340 mg
  • 113%
  • Sodium:
  • 1870 mg
  • 75%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  2. In a skillet over medium heat, break apart the sausage and cook until evenly brown. Drain grease.
  3. In a bowl, mix sausage with cream cheese, Parmesan cheese, egg yolk, oregano, garlic powder, and Worcestershire sauce.
  4. Place equal amounts of the sausage mixture on each chicken breast. Fold breasts tightly over the filling and secure with toothpicks. Arrange in the prepared baking dish. Brush with butter and sprinkle with bread crumbs to coat.
  5. Bake 45 minutes in the preheated oven, until chicken juices run clear.
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Reviews

MSROOTZ
14

MSROOTZ

11/1/2008

Fantastic! I forgot to put the parmesan cheese in the filling too, so I can imagine it's even better with it. A little trick I learned when you are filling a chicken breast is to butterfly the chicken breast first and then pound it to flatten, you end up with a much bigger piece of meat to work with. On the edges, pound it very thin, because when you are rolling and folding the edges in, the edges get very thick.

stacy
7

stacy

3/7/2008

DELICIOUS! I made this for a group of 8 friends that get together weekly to cook and visit. It was fun to make together - we pounded the chicken breasts thin, put the stuffing toward one end, and then just rolled the breasts around it and placed them seam side down (no need for toothpicks!). Everyone LOVED IT. Wouldn't change a thing.

KARAE
7

KARAE

4/7/2005

C'est magnific- we absolutely loved this dish! The only changes I made were using hot Italian turkey sausage, instead of pork, and 1/3 less fat cream cheese. The recipe is a keeper!

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