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Stuffed Chicken Breast

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Recipe from Kevin Pescetta of Springfield, Mass.

Prep Time:  10 min
Total Time:  40 min

4 boneless, skinless chicken breasts
4 links hot/sweet Italian sausage
1/2 cup white wine or chicken broth

1.  Hold breast in one hand, make a hole in the center with index finger of other hand.

2.  Remove meat from the casings and stuff the sausage into the hole. Over high heat brown chicken in 3 tbl. olive oil, 3-4 mins per side.

3.  Lower heat, add 1/2 cup white wine or chicken broth and deglaze pan. Cover and cook for 25-30 mins or until chicken runs clear when pierced. Cool for 5 mins, then slice thinly on bias.

4. Reduce pan dripping by half,  pour pan dripping over slices.   Serve with rice, green salad and crusty bread. Enjoy!

Yield: 4 Servings
Comments: This is quick and easy, and looks great on the plate.

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