Sausage and Cheese Stuffed Chicken in Yogurt

February 10, 2018
3 Ratings
Photo by Brian Coppola
  • Serves 6
Author Notes

I have no particular online inspiration for this one. It builds on other things I have made and which are posted here at Food52. —Brian Coppola

What You'll Need
  • 3 large chicken breasts (about 2/3 pound each)
  • 1 pound sweet Italian bulk sausage
  • 2 sweet onions, diced
  • 2 cups vanilla Greek yogurt
  • 1 cup sour cream
  • 8 ounces fresh mozzarella sliced
  • 6 ounces roasted red peppers
  • 2 tablespoons fennel seeds
  • 1 teaspoon lemon zest
  • 4 ounces grated parmesan
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cayenne
  • 4 tablespoons whole grain mustard
  1. combine the yogurt with the sour cream, mix and combine with 1 T fennel seeds, lemon zest, mustard, and parmesan cheese
  2. lightly brown the onions in EVOO
  3. break up and add the sausage to the onions, mix and cook thoroughly, near the end mix in 1 T fennel seeds, coriander, and cayenne
  4. fan-slice open the breasts and lightly flatten them between two pieces of plastic wrap
  5. spread about one-third of the yogurt mixture into the bottom of an 8x8 baking dish
  6. spoon about a third of the sausage mixture onto half of one of the flattened chicken breasts, top with a third of the roasted red pepper and the mozzarella, fold over the flap and fasten the folded chicken with a few toothpicks
  7. place the chicken onto the yogurt bed, and repeat with the other two flattened chicken breasts
  8. spoon and spread evenly the remaining yogurt mixture over the 3 stuffed breasts
  9. cover lightly with non-stick aluminum foil and bake at 420 F for 45 minutes (or until the chicken is at least 165 F); uncover and broil at 400 F for 4 minutes
  10. serve alone or over a bed of roasted vegetables or a bed of low-carb (chick pea) pasta

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