Polish Sausage and Veggie Stuffed Herbed Chicken. Sausage, sweet potato, broccoli, and bell peppers seasoned with olive oil, garlic, Italian seasoning and roasted to perfection. Add the sausage, veggies and minced garlic to a large baking sheet. Drizzle with olive oil and sprinkle with the Italian spices or your favorite spice.
While I normally stuff them to the brim with crab, sausage, or breadcrumbs, today we're going to do something a little different… At a recent trip to a local restaurant, I faceplanted into the most glorious herbed goat cheese stuffed mushrooms.
From Chula Vista, California, Rita Kodet explains, "Looking for something different to prepare with Polish sausage, I created this entree one afternoon.
Boneless, skinless chicken breasts, pounded thin, rolled up with herbed Boursin cheese spread and basil, coated in a Parmesan bread crumb crust, and baked.
You can cook Polish Sausage and Veggie Stuffed Herbed Chicken using 13 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Polish Sausage and Veggie Stuffed Herbed Chicken
- You need 1 of Chicken Breast (boneless, skinless).
- It's 1 of Polish Sausage.
- It's 1 cup of Rainbow Tomato (diced).
- Prepare 1/2 cup of Carrot (diced).
- Prepare 2 cups of Fresh Baby Spinach (rinsed).
- Prepare 1 tsp of Pink Himalayan Salt or Kosher Salt.
- You need 1/2 tsp of Fresh Ground Pepper.
- It's 1/2 tsp of Garlic Powder.
- Prepare 1/4 tsp of Paprika.
- Prepare 1 tsp of Dried Parsley.
- You need 1 tsp of Dried Thyme.
- You need 1 tsp of Olive Oil.
- Prepare 8 (3 1/2 inch) of Pieces of Culinary Twine.
We are taking chicken breasts, pounding them thin, stuffing them with Boursin, and basil, and rolling them up tightly. This herbed sausage, cranberry, and apple stuffing is my family's Thanksgiving favorite! Stuffed Turkey Breast with Butternut Squash and Figs. Pumpkin Mac and Cheese with Roasted Veggies.
Polish Sausage and Veggie Stuffed Herbed Chicken instructions
- Preheat oven to 350 degrees. Dice rainbow tomato and carrot. Heat on high with baby spinach and 1/2 tsp salt until spinach is cooked and other veggies are soft..
- Mix dry herb ingredients. Set aside..
- Rinse chicken breast then cut in half (long) Cut polish sausage in half (long)..
- Give both halves of chicken breast an olive oil rub down. Be sure to rub all areas to ensure the absorption of herbs, flavoring the chicken while keeping it moist when cooked..
- Take your dry ingredients and rub down chicken once more, being sure to coat chicken with herb seasoning..
- Lay 4 pieces of Twine down, one beneath the other going the length of your chicken breast, while leaving 1 inch on each end..
- Spread the vegetable mixture onto the chicken..
- Place the Polish sausage on top and fold the chicken over to cover the sausage(may not always cover the entire sausage) and secure it by knotting the pieces of twine..
- Repeat steps with the ingredients left then place both in the oven. Let cook for 25 minutes, turn, then cook for another 20 to 25 minutes.
- Remove from oven and let rest for 5 minutes. You can cut the twine away yourself or leave for those eating the meal to do so..
- Serve with a bed of rice or a slice of pita. Enjoy.
The chicken sausage must add some nice flavor to the stuffing. I would love to hear how the brine works out. Place the chicken breasts in the middle section of the baking sheet. Drizzle the veggies and chicken with the oil. Polish Sausage & Roasted VegetablesPolish Housewife. polish sausage, onions, zucchini, black pepper Sheet Pan Dinners Easy Sausage & Veggie Recipe!