Poulet a la Saucisse

Poulet a la Saucisse

28
Kathy 1

"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."

Ingredients

1 h servings 910 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

28
  1. 30 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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, a...

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!