Poulet a la Saucisse

Rating: 4.68 stars
34 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

By Kathy

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

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  • 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; protein 57.9g 116% DV; carbohydrates 25.1g 8% DV; fat 63.5g 98% DV; cholesterol 340.5mg 114% DV; sodium 1869.5mg 75% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

MSROOTZ
Rating: 5 stars
11/01/2008
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 chicken breast first and then pound it to flatten you end up with a much bigger piece of meat to work with. On the edges pound it very thin because when you are rolling and folding the edges in the edges get very thick. Read More
Helpful
(16)

Most helpful critical review

kerrip
Rating: 3 stars
03/31/2007
Was an okay recipe but not worth the effort for the end product. For this much effort I'll stick to chicken cordon bleu. Read More
Helpful
(2)
34 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
MSROOTZ
Rating: 5 stars
11/01/2008
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 chicken breast first and then pound it to flatten you end up with a much bigger piece of meat to work with. On the edges pound it very thin because when you are rolling and folding the edges in the edges get very thick. Read More
Helpful
(16)
stacy
Rating: 5 stars
03/07/2008
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 and then just rolled the breasts around it and placed them seam side down (no need for toothpicks!). Everyone LOVED IT. Wouldn't change a thing. Read More
Helpful
(7)
KARAE
Rating: 5 stars
04/07/2005
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! Read More
Helpful
(7)
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drodrigues101
Rating: 5 stars
10/03/2008
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 because that was all I had and it was good too. I bet cheddar would be yummy..too bad I can't find it here =( Also I only cooked mine for 30 minutes. Thanks for the post! Read More
Helpful
(5)
VALdelish
Rating: 5 stars
09/10/2008
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 italian sausage until barely brown; this speeds up the cooking process. To the stuffing mixture I added also about a 1/4 cup of mozzarella and about a teaspoon of minced garlic. Cooking the italian sausage ahead of time cut the cooking time. I only baked this in the oven 25-30 minutes. This recipe is a keeper. Read More
Helpful
(5)
YODABOB
Rating: 5 stars
03/06/2005
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 recomend it to all. Read More
Helpful
(5)
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TIA1966
Rating: 5 stars
03/08/2008
Excellent trasted like something you would get at a five star restaurant. I will make this recipe again and again. Read More
Helpful
(5)
Peter
Rating: 5 stars
02/12/2007
Everyone raved! I also used the bechamel sauce I found on this site... WOW! I even impressed myself. Read More
Helpful
(4)
Lara
Rating: 5 stars
10/20/2006
Very good and different. The sausage mixture was a little rich and there was a ton of it so next time I'll only make half. Read More
Helpful
(3)
kerrip
Rating: 3 stars
03/31/2007
Was an okay recipe but not worth the effort for the end product. For this much effort I'll stick to chicken cordon bleu. Read More
Helpful
(2)
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