2 Chicken Breasts – skin on, salt & peppered
1 cup Italian Sausage
2 tbsp Japanese Bread Crumbs
1 cup chopped arugula
2 tbsp grated parmesan cheese
Combine Italian sausage, bread crumbs, chopped arugula and parmesan cheese. Create pocket between skin and chicken breast using your finger – taking care not to totally take off skin. Stuff sausage mixture between skin and chicken breast making sure to evenly distribute sausage mixture throughout pocket. Dip chicken breast in seasoned flour (salt & pepper in flour), dust off excess. In hot pan with olive oil, sauté chicken breast on both sides. Once chicken has nice golden brown color, finish cooking in oven at 350º until chicken reaches 160º (about 20 minutes).
Serve with sautéed spinach – oil in pan, chopped bacon, pinch of chopped garlic, fresh spinach leaves and salt & pepper to taste. Spinach will wilt quickly – take off heat. Sprinkle with grated parmesan cheese.
When chicken is done, let rest for about 5 minutes to allow juices to settle. Carve and serve with spinach mixture.
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