Poulet a la Saucisse Recipe - Allrecipes.com
Poulet a la Saucisse Recipe
  • READY IN 1 hr

Poulet a la Saucisse

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2008

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 chicken breast first and then pound it to flatten, you end up with a much bigger piece of meat to work with. On the edges, pound it very thin, because when you are rolling and folding the edges in, the edges get very thick.

Most Helpful Critical Review
Mar 31, 2007

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

Mar 07, 2008

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, and then just rolled the breasts around it and placed them seam side down (no need for toothpicks!). Everyone LOVED IT. Wouldn't change a thing.

Apr 07, 2005

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!

Oct 03, 2008

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 because that was all I had and it was good too. I bet cheddar would be yummy..too bad I can't find it here =( Also, I only cooked mine for 30 minutes. Thanks for the post!

Mar 08, 2008

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

Mar 06, 2005

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 recomend it to all.

Feb 12, 2007

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


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  • Calories
  • 910 kcal
  • 46%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 340 mg
  • 113%
  • Fat
  • 63.5 g
  • 98%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 57.9 g
  • 116%
  • Sodium
  • 1870 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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