Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons celery finely chopped
• 0.3 cup cooking wine dry white
• 0.5 cup less-sodium chicken broth fat-free
• 1 tablespoon parsley fresh minced
• 1  garlic clove halved
• 0.3 cup onion finely chopped
• 0.5 teaspoon salt divided
• 4 ounce sausage link italian
• 12 ounce chicken breast halves boneless skinless
• 1.5 ounce sourdough bread toasted

Equipment

• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Remove casing from sausage; crumble sausage.
2. Heat a large nonstick skillet over medium-high heat.
3. Add sausage, onion, and celery; saut 5 minutes or until sausage is browned and onion is golden.
4. Add wine to pan; cook 1 minute or until most of liquid is absorbed.
5. Rub each side of bread with cut sides of garlic; discard garlic. Coarsely crumble bread; add to sausage mixture. Stir in parsley, 1/4 teaspoon salt, and pepper.
6. Let stand 5 minutes or until liquid is absorbed; toss to combine.
7. Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
8. Place half of stuffing on one side of each chicken breast half, leaving a 1-inch border around sides. Fold remaining half of each chicken breast over stuffing, and secure with wooden picks.
9. Sprinkle chicken with remaining 1/4 teaspoon salt.
10. Heat a large skillet over medium-high heat. Coat the pan with cooking spray.
11. Add stuffed chicken breast halves to pan; cook 3 minutes on each side.
12. Add chicken broth, scraping pan to loosen browned bits. Cover, reduce heat, and simmer for 5 minutes or until chicken is done.
13. Remove the wooden picks; slice breasts in half.
14. Serve immediately.