Ingredients for Sausage Stuffed Chicken Parmesan
- Boneless Skinless Chicken Breasts
- Italian Sausage
- Fresh Garlic Clove
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp chili powder
- Onion
- Light Olive Oil
- 1 tsp dried oregano
- Spicy Brown Mustard
- 1 large egg
- 1 tbsp water
- All Purpose Flour
- Italian Seasoned Breadcrumbs
- Mozzarella Cheese
- Marinara Sauce
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How to Make Sausage Stuffed Chicken Parmesan
- Butterfly 4 boneless, skinless chicken breasts (about 1.5 lbs total) by slicing them horizontally almost all the way through. Gently pound each breast to 1/4-inch thickness between two sheets of plastic wrap.
- In a bowl, combine 1 lb Italian sausage (removed from casings), 1 tsp Italian seasoning, 1 tsp garlic powder, 1/2 tsp chili powder, 1 tbsp Dijon mustard, 2 cloves minced garlic, and 1/2 cup chopped onion.
- Divide the sausage mixture into 4 equal portions and shape each into a small log.
- Whisk together 1 large egg and 1 tbsp water to create an egg wash.
- Preheat oven to 375°F (190°C). Lightly drizzle olive oil in an oven-safe skillet.
- Brush one side of each chicken breast with egg wash.
- Place a sausage log onto the egg-washed side of each chicken breast.
- Roll up the chicken breast tightly around the sausage, tucking in the sides. Secure with a toothpick (avoid colored ones!).
- Place the chicken rolls seam-down in the prepared skillet.
- Dredge each chicken roll in 1/2 cup all-purpose flour, then dip in the remaining egg wash, and finally coat thoroughly in 1 1/2 cups breadcrumbs.
- Bake for 45 minutes.
- Carefully remove toothpicks.
- Pour 1 1/2 cups marinara sauce over the chicken. Sprinkle generously with 2 cups shredded mozzarella cheese and 1 tsp dried oregano.
- Bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
87 g
Sugar
55g
Fat
58g
Carbs
17g
