Sausage Stuffed Chicken With Pine Nuts
Ingredients
6 Chicken breast halves, skinned and boned
1/2 pound Italian sausage
1 small Onion, chopped
1/2 C. Soft bread crumbs
1/2 tsp. Lemon peel, grated
1/4 C. Pine nuts, chopped
1 Tbsp. Fresh parsley, minced
1/2 tsp. Dried tarragon
1/4 tsp. Salt
1/8 tsp. Pepper
2 Tbsp. Dry white wine
Parsley, chopped, for garnish
Cooking Instructions
Place one chicken breast at a time in a small plastic bag or between sheets of waxed paper. Lightly pound with meat mallet, set aside. Remove casings from sausage. In med. bowl, crumble sausage, combine with onion, bread crumbs, lemon peel, pine nuts, 1 Tbls. parsley, tarragon, salt, and pepper. Divide stuffing into 6ths, form each into cylinder about 3 1/2 inches x 1 1/2 inches. Place one on center of each pounded chicken breast. Fold over and secure with small skewer. Place rack in bottom of crock pot. Dip 24 inch x 14 inch cheesecloth into wine until moistened. Place on rack with ends extending up sides of pot. Place stuffed chicken breasts on cheesecloth. Then fold ends of cheesecloth over chicken. Cover and cook on low 4 hours or until chicken is tender. Holding the ends of cheesecloth, remove chicken from pot. Remove cheesecloth, sprinkle chicken with chopped parsley.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)