Wednesday, December 21, 2011

Sausage-Stuffed Chicken Breasts & Spaghetti Squash

It's been a few weeks, we've been busy busy with Holiday crafts, baking, gift making, wrapping and playdates!

My husband is a terrific cook. He loves to dabble. One problem with this is he's awful at remembering recipes. He'll whip up a fantastic meal and forget what he did a day later. This one was so good, I made him sit down and talk me through it right after dinner.

I'll post his recipe for Hollandaise at a future date, but we use it for quite a few meals! And when I'm finally able to snap a few pictures while he's cooking, I'll add them to this post!

Chicken breast stuffed with Sausage and Cheese, coated with a Parmesan Bread Crust and drizzled with Hollandaise atop garlic-baked Spaghetti Squash. Terrific served along with Crescent Rolls.

1 Spaghetti Squash
2 tbsp Butter
2 Cloves Garlic
2 Boneless/Skinless Chicken Breasts
2 tbsp Olive Oil
¼ Cup Chicken Stock
1½ tbsp Lemon Juice
1½ tbsp Soy Sauce
¼ lb. Ground Mild Pork Sausage
2 tsp Corn Starch
1 tbsp Water
1½ tbsp Molasses
1 Slice Sourdough Bread
1 Slice Whole Wheat Bread
1 tbsp Italian Herb Blend of choice
3 tbsp Grate Parmesan Cheese (for stuffing)
¼ Cup Grated Mozzarella Cheese  
¼ Cup Grated Parmesan Cheese (for crust)
1 Egg
1/3 Cup Milk
2 tbsp Ranch Dressing

Spaghetti Squash Portion: 

Preheat oven to 375F. Pierce squash with paring knife 10-12 times. Place on tinfoil covered baking sheet. Bake for 60 minutes.  Check to see if knife will pierce skin easily. If needed, add 5 minutes baking time until done.

Let cool 30 minutes.

Cut in half, length wise. Remove seeds and discard. Scrape spaghetti like meat and place in medium bowl.

Heat 2 tbsp butter in a large skillet. Add garlic and heat on medium for 2 minutes. Add squash and toss. Heat for 5 minutes.

Chicken Portion: 

Shake together corn starch and water. Heat Olive Oil in a Medium Skillet. Add chicken stock, lemon juice and soy sauce; bring to a crackle. Add sausage and cook. Add corn starch/water blend and molasses.

Toast wheat and sourdough bread in oven at 375F until dry (about 8 minutes).

Mix together Italian Herb Seasoning in a small bowl. Butterfly chicken breasts. Coat inside with herb seasoning blend. Layer parmesan and mozzarella cheeses on top of herbs. Stuff with sausage and close chicken breast. Wrap tightly with plastic wrap and let sit for 10 minutes.

Preheat oven to 350F. Crumble bread slices and parmesan cheese in food processor. In a small bowl, wisk egg, milk and ranch dressing to make an egg wash. Unwrap chicken. Roll chicken in the egg wash. Roll chicken in bread crumb mix. Repeat both egg wash and bread crumbs.

Place on tinfoil covered baking sheet. Bake for 30-35 minutes.

Serve on top of Spaghetti Squash and topped with Hollandaise Sauce.

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