Sausage and Apple Stuffed Chicken

Its no secret that I enjoy food, cooking, and eating.  I dont enjoy eating "boring" foods, because if you have to do something in life you might as well make it fun and worth while.  I love foods that are layered or stuffed... I enjoy always finding a special surprise with every bite.  Last night was another one of my "make everything mondays", which is where I basically come home from work and just want to cook.  I made Monday, Tuesday and Wednesday (prepped it) nights dinner only using up a few hours.  Last night I made an old fav... stuffed chicken! I made this different that my norm, I usually use chicken thighs and stuff 'em with stuffing, sausage, tomatoes, spinach and mozzerella cheese. Last night I decided to use stuffing, sausage, and apples.    

First we boiled sausages, then fried  3 of them in a pan after they boiled for about 25 minutes.

In another bowl I mixed Stuffing with one diced up Red Delicious Apple.

Added the Sausage, and some olive oil, Apple Cider Vinegar, and some salad dressing.  I used Champagne Vinegrette, but usually use some sort of italian.

I cut the chicken into pieces and pounded it as flat as I could get it.

Then I added the stuffing and rolled it up.  I like to add a ton of stuffing because it always falls out when I roll it up anyway, and the stuffing is the best part! I squeeze it with both hands as I roll up the chicken too, just to make sure its tightly rolled and stuffed.

Place the chickens in a greased pan

I added one extra spoonful of dressing on top of each one, for some flavor.

(I also baked the left over stuffing in a small pan covered with alumium foil on the side)

Baked for 30 mins, check it, baked for 15 more, added cheese, and left it in until the cheese melted.

So good!

Full Plate: Side of Roasted Broccoli, Broccoli Slaw, and extra stuffing.

Sausage-Apple Stuffed Chicken Breasts

3 Chicken Breasts, Sliced and Pounded

6 oz Stuffing

3 Sausages

1 Apple, Diced

1/4 cup Olive Oil

2 tbsp Apple cider Vinegar

1/4 cup Salad Dressing (I used Champagne Vinegrette) + 1/4 cup for the top

1/3 cup shredded Mozz cheese

Cook the Sausage.  Mix the sausage with stuffing and apple, add olive oil, vinegar, salad dressing.  I also added about 1/3-1/2 cup of water to make sure the stuffing wasnt dry.  You can make this as wet/dry as you want, I like to make mine pretty moist. Place a generous amount of stuffing on each chicken breast and roll up firmly beginning with the smallest end.  Place seam side down.  Add extra dessing/ flavor of your choice to the top of each chicken breast.  Bake, uncovered, for 30 minutes. Check and bake for 15 more.  Add cheese and bake until melted. 

You should probably also add chopped onion and raisins to the mix. Delish!

Full Plate Thursday Mangia Mondays