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My review
Poulet a la Saucisse
Kathy
"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."
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Ingredients
1 h servings 910 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- In a skillet over medium heat, break apart the sausage and cook until evenly brown. Drain grease.
- In a bowl, mix sausage with cream cheese, Parmesan cheese, egg yolk, oregano, garlic powder, and Worcestershire sauce.
- 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.
- Bake 45 minutes in the preheated oven, until chicken juices run clear.
Nutrition Facts
Per Serving: 910 calories; 63.5 g fat; 25.1 g carbohydrates; 57.9 g protein; 340 mg cholesterol; 1870 mg sodium. Full nutrition
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Reviews
Read all reviews 2933 Ratings
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Most helpful positive review
11/1/2008
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...
Most helpful critical review
3/31/2007
Was an okay recipe, but not worth the effort, for the end product. For this much effort, I'll stick to chicken cordon bleu.
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11/1/2008
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...
3/7/2008
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...
4/7/2005
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!
10/3/2008
SUPER! I have made this twice and it has come out great both times. There is no cream cheese in France, so I have been using St. Moret which works well. The second time I used swiss cheese becau...
9/10/2008
This one is great recipe which is fast and east to put together. I did alter this recipe to make it even better. I added mushrooms and spinach which I sauteed using olive oil. I also sauteed the...
3/8/2008
Excellent, trasted like something you would get at a five star restaurant. I will make this recipe again and again.
3/6/2005
My fiance made me this. It was fantastic! She followed the recipe to a tee. It was delicious. Almost as good as a stuffed mexican chicken I once had. I enjoyed it with hot sauce. Very good. I ...
2/12/2007
Everyone raved! I also used the bechamel sauce I found on this site... WOW! I even impressed myself.
7/14/2009
I'm glad I tried this recipe. I love stuffed chicken breast recipes. And this one was unique. It was really good.