Sausage Stuffed Chicken Breasts
Recipe tags: chicken base, moderate difficulty, main, chicken, roast
|4||(6 ounce) boneless skinless chicken breasts, butterflied and pounded to ¼ inch thick|
|¼ cup||Better Than Bouillon® Roasted Chicken Base (Reduced Sodium)|
|12 oz||chicken sausage, casings removed|
|3||large eggs, beaten|
|1 pkg||Shore Lunch™ Oven Style Breading Mix|
|2 Tbsp||freshly chopped parsley|
|1 tsp||garlic powder|
Preheat the oven to 400°F. Grease a baking sheet.
Lay each chicken breast on a cutting board cut side up. Rub each piece of chicken with the Chicken Base. Divide the chicken sausage and place equal amounts in the center of the chicken breast leaving ¼ inch on all sides. Starting with the lengthwise portion of the chicken, roll the chicken toward the center and leave seam side down.
Add the eggs to a shallow dish. Add the breading, parsley and garlic powder to a shallow dish and stir to combine.
Dredge each chicken breast in the egg, rolling to coat, then dredge in the breading. Place the chicken breasts seam side down on the baking sheet and place the sheet directly into the oven and bake for 30 - 35 minutes.
Carefully remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.