Sausage-Stuffed Chicken Breast

• 8 large boneless chicken breast halves
• 1 1/4 lb. mild bulk Italian sausage
• 1 (15 oz.) jar spaghetti sauce
• 1 tsp. dried oregano, crushed
• 1 tsp. dried parsley flakes, crushed
• 1/2 tsp. garlic powder
• 1/3 c. dry white wine
• 1 c. Italian seasoned bread crumbs

1. Preheat oven
2. to 375u0b0.
3. With a sharp knife, cut a pocket in the
4. thickest
5. part
6. of
7. each
8. breast half; set aside.
9. In a large bowl,
10. mix
11. sausage,
12. 1/2
13. cup of spaghetti sauce, bread crumbs, oregano,
14. parsley
15. and
16. garlic
17. powder
18. until blended. Stuff 1/8 of
19. mixture
20. into each pocket.
21. Secure with a wooden pick.
22. Place in
23. a
24. shallow
25. 3
26. quart baking dish.
27. In a small bowl, mix remaining spaghetti sauce and wine.
28. Pour half of the mixture over
29. chicken.
30. Cover with foil.
31. Bake for 35 minutes. Pour remaining sauce mixture over chicken.
32. Bake, uncovered 15 minutes longer.
33. Remove wooden picks.
34. Spoon sauce over before serving. Serves 8.

chicken breast halves, italian sausage, spaghetti sauce, oregano, parsley, garlic powder, white wine, italian seasoned bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=175635 (may not work)