Poulet a la Saucisse

Poulet a la Saucisse

28
Kathy 1

"Un poitrine de poulet avec un interieur base sur la saucisse. Vraiment bon! This chicken is excellent served with either a bechamel sauce or a light sauce made of sour cream, milk, Parmesan, and cream cheese, and sprinkled with parsley before serving."
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Ingredients

1 h servings 910 cals
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Nutrition

  • Calories:
  • 910 kcal
  • 46%
  • Fat:
  • 63.5 g
  • 98%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 57.9 g
  • 116%
  • Cholesterol:
  • 340 mg
  • 113%
  • Sodium:
  • 1870 mg
  • 75%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  2. In a skillet over medium heat, break apart the sausage and cook until evenly brown. Drain grease.
  3. In a bowl, mix sausage with cream cheese, Parmesan cheese, egg yolk, oregano, garlic powder, and Worcestershire sauce.
  4. Place equal amounts of the sausage mixture on each chicken breast. Fold breasts tightly over the filling and secure with toothpicks. Arrange in the prepared baking dish. Brush with butter and sprinkle with bread crumbs to coat.
  5. Bake 45 minutes in the preheated oven, until chicken juices run clear.

Reviews

28
  1. 31 Ratings

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Most helpful positive review

Fantastic! I forgot to put the parmesan cheese in the filling too, so I can imagine it's even better with it. A little trick I learned when you are filling a chicken breast is to butterfly the...

Most helpful critical review

Was an okay recipe, but not worth the effort, for the end product. For this much effort, I'll stick to chicken cordon bleu.

Fantastic! I forgot to put the parmesan cheese in the filling too, so I can imagine it's even better with it. A little trick I learned when you are filling a chicken breast is to butterfly the...

DELICIOUS! I made this for a group of 8 friends that get together weekly to cook and visit. It was fun to make together - we pounded the chicken breasts thin, put the stuffing toward one end, a...

C'est magnific- we absolutely loved this dish! The only changes I made were using hot Italian turkey sausage, instead of pork, and 1/3 less fat cream cheese. The recipe is a keeper!

SUPER! I have made this twice and it has come out great both times. There is no cream cheese in France, so I have been using St. Moret which works well. The second time I used swiss cheese becau...

Excellent, trasted like something you would get at a five star restaurant. I will make this recipe again and again.

My fiance made me this. It was fantastic! She followed the recipe to a tee. It was delicious. Almost as good as a stuffed mexican chicken I once had. I enjoyed it with hot sauce. Very good. I ...

This one is great recipe which is fast and east to put together. I did alter this recipe to make it even better. I added mushrooms and spinach which I sauteed using olive oil. I also sauteed the...

Everyone raved! I also used the bechamel sauce I found on this site... WOW! I even impressed myself.

I'm glad I tried this recipe. I love stuffed chicken breast recipes. And this one was unique. It was really good.