Directions
1. Preheat oven to 375°F. Melt 1 tablespoon butter in large saucepan on
medium heat. Add onion; cook and stir 5 minutes or until crisp-tender.
Stir in broth; bring to a boil. Remove from heat. Add sausage, bread
cubes, cranberries, sage and red pepper; stir just until moistened.
2. Fill pocket in each breast with about ¼ cup stuffing. Secure
openings with wooden toothpicks.
3. Place chicken, skin-sides up, in
shallow baking pan. Melt remaining 1 tablespoon butter; drizzle over
chicken. Sprinkle with salt and black pepper.
4. Bake 45-55 minutes or until chicken is done (165°F). Remove
toothpicks. Garnish chicken with parsley, if desired.
Cook’s Tips:
To make a pocket in each chicken breast, carefully cut a horizontal
slit in rounded side of breast, being careful to not cut all the way
through to opposite side of breast.
Substitute 6 bone-in pork rib chops (about 4 pounds and 1 inch thick)
for the chicken. Substitute 1 tablespoon oil for 1 tablespoon of the
butter. Make a pocket in each chop by cutting a horizontal slit in side
of each chop up to bone. Fill each pocket with about 1/3 cup stuffing
mixture; secure with wooden toothpicks. Heat oil in large ovenproof
skillet over medium-high heat. Add chops; cook 2 minutes. Turn chops
over. Melt remaining 1 tablespoon butter; drizzle over chops. Place
skillet in oven. Bake 40 to 45 minutes or until chops are done (160°F).
Continue as directed.
Substitute 1¼ cups Jimmy Dean® Original Hearty Sausage Crumbles for the
cooked and crumbled Jimmy Dean® Maple Flavor Pork Sausage Roll.
Yield:
Makes: 6 servings (1 chicken breast each)