Description

Simple enough for weeknights and elegant enough for special dinners, either way you and guests will absolutely fall in love with these stuffed chicken breasts. Serve with a side salad.

Ingredients

• 4 free-range skinless chicken breasts
• 1/2 white onion, finely chopped
• 2 cloves garlic, crushed
• 1 T. butter
• 3 pork sausages, meat removed from casing
• 1 T. finely chopped sage plus 2-3 extra leaves per breast, for garnish
• 1T. finely chopped parsley
• 1/2 c. bread crumbs
• 1 apple, peeled, and grated
• 1 t. Dijon mustard
• 2 T. cranberry jelly
• 2 T. pine nuts
• olive oil, for brushing
• salt, to taste
• freshly ground black pepper
• 12 pieces of string or butcher's twine to tie chicken bundles

Steps

1. Preheat oven to 350 degrees.
2. Place each chicken breast between 2 sheets of plastic wrap; beat each with a meat mallet or the bottom of a cast iron skillet. Flatten the breast evenly to a little less than 1/4 inch.
3. Melt butter in a non-stick skillet and gently saute onion until softened; add garlic and cook briefly. Set aside to cool.