What you need:
- Boneless Skinless Chicken Breast, sliced thin
- 1/4 pound Sweet Italian Sausage (casings removed)
- 3 tablespoons Extra-Virgin Olive Oil
- 2 Shallots (finely chopped)
- 2 Garlic cloves (minced) cup
- 1 ½ cup shredded mozzarella
- 1 Cup Bread, cubes)
- 2 tablespoons Chicken
- Basil, Salt & pepper
Pre-heat oven to 475
In a large skillet, sauté sausage and 2 tablespoons olive oil over medium-high heat, until cooked through about 7 minutes. Add shallots and garlic; continue to sauté until shallots are softened. Cool.
In a large bowl, mix cooled sausage and onion mixture, bread, chicken broth and seasoning. Refrigerate until cooled to allow for the broth to soak.
Layout you chicken breast out and fill with cooled mixture, sprinkle with Mozzarella, wrap and hold secure with a toothpick. Place wraps on a lined backing sheet, spinkle with pepper and bake for about 20 minutes until the chicken is cooked through and juices run clear.
I adapted this recipe from my favorite, The Chew. Only I didn't have all the ingredients I needed, so I added a few things and cut a few others. I was happy with the way they turned out and thought I would share. Just don't forget to remove the toothpick!