Chicken Stuffed with Cream Cheese and Sausage

  • Yield: servings


2-- skinless boneless chicken breast
2teaspoons sea salt
2teaspoons of coarse ground pepper
6tablespoons olive
1tablespoon butter
1small onion, sliced
1/4cup sliced fresh mushrooms
1-- garlic clove, minced
4ounces cream cheese at room temperature
1/4teaspoon dried rosemary, crushed
1/4teaspoon dried savory
1/4teaspoon salt
1/8teaspoon pepper
1/4cup minced fresh parsley
1/2pound of chicken sausage links
8slices of bacon
12-- long tooth picks
Honey Mustard sauce:
1 1/2cups mayonnaise
1/4cup prepared Dijon style mustard
1/2cup honey


In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 1 1/2 hours before serving. Cut split breasts in halves. Take each piece carefully filleting. Put each filleted piece between to pieces of wax paper and use a wooden mallet to flatten starting in center and working out. Sprinkle each fillet with sea salt and coarse ground pepper. In a large skillet, brown fillets in 2 tablespoons of olive oil for about 30 seconds on each side. Remove from skillet and set aside. In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Gradually stir in the broth, rosemary, savory, salt and pepper. Remove from skillet set aside. Cut chicken sausage into 4 pieces small enough to stuff in chicken. In same skillet grill sausage, turning to brown all sides. When almost done remove and set aside. Mix cream cheese with onion, mushroom, garlic and spice mixture. Place chicken fillets on wax paper, place 1 sausage piece on each chicken fillet, put 1 heaping tablet spoon of cream cheese mixture on each fillet along side sausage. Fold 2 ends of chicken fillet into center, roll chicken fillets into a log. While keeping log secure wrap 2 pieces of bacon around chicken fillets and secure with toothpicks. Place each rolled chicken fillet on a broiling pan. Cook in a preheated oven at 325 farenheit for 25 minites. If bacon is not crisp, broil at 500 farenhiet on highest shelf for 2 minutes or until crisp. Remove from oven and let rest 3 minutes. Remove toothbicks. Cot diagonally in half and garnish with parsley. Serve with honey mustard sauce.