Recipe Box: Sausage and Peach Stuffed Chicken
By Chef Stefanie Paganini, of The Loretta Paganini School of Cooking
Sausage and Peach Stuffed Chicken (serves 8)
8 large chicken breasts, pounded thin
1 lb. cooked and cooled hot Italian sausage, casings removed, crumbled
3 ripe peaches, peeled and dice
1/2 cup grated parmesan cheese
¼ cup breadcrumbs
3 Tablespoons olive oil
1 cup white wine
2 cups chicken stock
1 recipe of mint almond pesto
3 Tablespoons butter.
Preheat oven to 350 degrees F.
In a mixing bowl combine cooked sausage, peaches, parmesan, breadcrumbs, and 1 Tablespoon olive oil.
Lay pounded chicken breast flat on surface. Spread stuffing evenly on the breast and roll it up jelly roll style. Tie with cooking twine or secure with toothpicks. Heat remaining oil in a large sauté pan. Place chicken in a sauté pan and allow to sear to a golden brown all over. Add white wine to pan to deglaze. Add chicken stock. Spread pesto over the chicken in pan and place pan in oven and bake approximately 20-25 minutes until chicken reaches 165˚F and juices run clear. Remove chicken from pan and allow chicken to rest about 5 minutes.
Meanwhile add butter to remaining liquid in pan and allow to reduce about half and seasoning with salt and pepper to taste. To serve, remove twine from chicken. Slice into medallions and serve over wild rice pilaf and topped with reduction from pan.
Mint Almond Pesto (makes 2 cups)
2 garlic cloves
3 cups fresh basil
¼ cup fresh mint
½ cup toasted almond slivers
½ cup grated Parmesan cheese
½ cup olive oil
In a food processor, mince the garlic. Add the basil, mint, nuts, and cheese. Slowly add the olive oil until the sauce is desired consistency (you may use more or less of the oil).