The Black Teapot

August 23, 2011

Pistachio and Sausage Stuffed Chicken

Filed under: Uncategorized — blackteapot @ 3:21 am
Prep time: 15 minutes
Cook time: 45 minutes
  • 6 large chicken breasts
  • 1 cup Italian sausage meat
  • 1/2 cup unsalted pistachios, roughly chopped (I really recommend buying the shelled ones. My fingers were sore after)
  • 1/2 cup frozen chopped spinach, thawed and all water squeezed out
  • 1/2 cup crumbled feta
  • 1 clove garlic, minced
  • 12 thin sliced of bacon

Split chicken breasts in half, leaving part connected. Use meat tenderizer or rolling pin and smash them out so they are thinner.

In a medium bowl mix Italian sausage, pistachios, spinach, feta, and garlic. Add two heaping scoops evenly to chicken breasts and roll tightly. Wrap tightly with bacon. Take aluminum foil, and tightly wrap chicken breasts.

Put them in a large pot of boiling water, and cook on medium high heat for 25-30 minutes. Remove from water, and allow to rest.

In a large frying pan, heat 2 tbsp olive oil. Unwrap chicken, and fry in hot oil until bacon is crisp. Serve immediately.

Recommended serving: Roasted potatoes and sauteed green beans

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