Recipe: Chicken Breast Stuffed with Sweet Sausage

PERSONAL BEST: A chef shares a favorite she often makes at home



Published:

> EXECUTIVE CHEF HAI-YING BUSHEY of Prime 29 prepares many beef entrées at the West Bloomfield Township restaurant, but this chicken dish is her personal favorite and one she often makes at home. The chef, who was born in Guangzhou, China, says, “It is easy to prepare and you can get all the ingredients from your local grocery store.” The dish includes some of her favorite ingredients, including bacon and avocado. “I always have avocado at home,” she says, “all year long.”

> Chicken Breast Stuffed With Sweet Sausage

(Serves 2)

Two 7-ounce chicken breasts
10 strips smoked or maple bacon
1 egg, lightly beaten for wash
Flour for dusting
1 tablespoon olive oil

 

Stuffing:

1 link sweet sausage
1/4 cup plain breadcrumbs
2 eggs, lightly beaten
1/2 cup shredded mozzarella
or pepper Jack cheese
Salt and pepper

Carefully butterfly each chicken breast. Open them and lightly pound to even thickness.

Remove sausage from casing and lightly brown in skillet. Cool completely. In a small bowl, mix thoroughly with remaining ingredients. Divide mixture into 2 equal portions. Place 1 portion of mixture on one side of chicken breast. Fold other side over top of mixture. Season chicken with olive oil, salt, and pepper. Lightly coat stuffed chicken with egg wash and dust with flour.

Evenly lay down 5 strips of bacon, slightly overlapping the sides, and place chicken at the end closest to you. Roll chicken and bacon together until the bacon overlaps. Heat a large skillet with 1 tablespoon olive oil to medium heat. Place chicken in skillet with the overlap side down. Repeat with second chicken breast. Cook until bacon is browned. Place skillet (or transfer to a baking sheet) in 375-degree oven for 25-30 minutes, until chicken reaches 170 degrees. Slice and serve over rice with avocado purée.

Avocado Purée:

Combine the following in a blender until smooth:

1 ripe avocado
1/4 cup sour cream
2 tablespoons chopped cilantro
2 tablespoons pickled jalapeño pepper
1/2 teaspoon cumin
Juice of 1 lime
1 cup hot chicken stock
Salt and pepper to taste
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