Sausage and Walnut Stuffed Chicken Breasts on Garlic Spinach Pappardelle
Years ago I frequented an Italian restaurant in my area and this dish was their most popular menu item. The restaurant is long gone and I couldn't find a recipe close to it online so I made this one up yesterday. It was as good as I remembered it being.
Mix 1# of sausage (either hot or sweet Italian or sage) with 1 C. fresh bread crumbs, 1 minced medium onion, 2 finally diced celery stalks, S&P, 1 tsp. oregano, some minced sage and parsley, 1/2 C. Parmesan cheese, 3 minced garlic cloves, 1/2 C. shredded provolone and 2 eggs. Add about 3/4 C. walnuts chopped. I used my Kitchenaid to mix this thoroughly.
Once again, I forgot a few pics. Pound out 4 chicken breasts and spread the sausage mixture over them. Roll them up and secure them with toothpicks. Brown them in a bit of oil in a skillet and then place them in a baking pan.
Cover them with thin slices of prosciutto.
Bake them at 375 degrees for about 40 minutes or until they reach an internal temperature of 165 degrees.
Let them sit for about 15 minutes before removing toothpicks and slicing.
If you want to serve them with the pappardelle, saute' 1 diced onion with 8 diced mushrooms and 3 minced garlic cloves in a bit of butter. Add some S&P and then add 3 cups of chopped spinach.
Mix it with 1 # of fresh pappardelle cooked al dente. You can use dried if you don't want to make it yourself.
Place some of the pasta on a plate and layer slices of the chicken breasts on top.