Grilled Sausage Stuffed Chicken Breasts with Rice Medley Recipe
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1/2 cup chopped mushrooms
1/2 cup chopped red and yellow bell peppers
2 stalks celery
1 onion - small in size, chopped
11 ounces can of Mexican Style Corn - drained
1 Roma tomato - chopped
1/4 pound chopped pork sausage
1 teaspoon Cajun Style seasoning
1 tablespoon Mrs. Dash Seasoning
1/4 teaspoon garlic powder
1 bunch of green onions - chopped
2 tablespoons sour cream
2 tablespoons butter
2 cups cooked rice
salt and pepper to taste
4 large boneless, skinless chicken breasts
1/2 pound Premio Sausage of choice
In a 10 inch skillet, melt the butter then add the sausage and all of the vegetables except the green onions and tomato.
The vegetables should be sauteed until tender.
Add the green onions and tomato cooking slightly.
Pour the mixture into a mixing bowl, stirring in the rice, seasonings and sour cream.
Adjust seasoning as required.
With the skin side down, butterfly the chicken breast.
Cut the precooked sausage links in half.
Place one half slice of sausage on the breast.
Fold both sides in and secure with toothpicks.
Another favorite way is to slice a pocket into the breast and insert the half link into the pocket.
Once all four breasts are done, grill chicken your favorite way.
I like to use a homemade basting sauce when cooking the chicken.
After the chicken is done, place the breasts on a plate removing the toothpicks and allow the meat to rest.
Slice across the breast and arrange on the plate with the rice.
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