These stuffed chicken breasts are full of delicious veggies, cheese, and some flavourful surprises from the sausage crumble.
|5||skinless, boneless chicken breasts|
|3||Schneiders sundried tomato chicken smoked sausages|
|15||thin asparagus spears|
|1.5 cups||baby spinach, washed|
|1.5 cups||crumbled feta cheese|
|2 tbsp||olive oil|
|1/4 tsp||smoked paprika|
|1/4 tsp||fresh ground pepper|
|non stick cooking spray|
|salt (to taste)|
Preheat oven to 350.
Spray a 9"X13" pan with non stick cooking spray
Place each chicken breast between two pieces of wax paper. Pound with a mallet until 1/4" thick. Repeat for all five pieces of chicken.
Finely chop the sausages until it is a crumble texture.
Sprinkle each breast with 1/5th of the feta, followed by 1/5 of the sausage crumble.
Top with three asparagus spears and spinach.
Roll the chicken breast into itself, and secure with a string or toothpicks. Place chicken breasts side by side in the pan.
In a small bowl, combine olive oil, paprika, pepper, and a pinch of salt. Using a basting brush, cover chicken with olive oil mixture.
Bake for 45min or until cooked to 165 internal temperature.
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