Stuffed Alfredo Chicken
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Wednesday, 22 June 2011 15:42
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Excellent company dish 4 skinless, boneless chicken breasts, flattened between 2 sheets plastic wrap and struck with a mallet 8 oz. ground mild Italian pork sausage 1 (1.25 oz) envelope of Alfredo sauce mix (or jar of Alfredo...

 

Excellent company dish

  • 4 skinless, boneless chicken breasts, flattened between 2 sheets plastic wrap and struck with a mallet
  • 8 oz. ground mild Italian pork sausage
  • 1 (1.25 oz) envelope of Alfredo sauce mix (or jar of Alfredo sauce)
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1 10-oz package frozen chopped creamed spinach, thawed & drained
  • ½ cup ricotta cheese
  • 2 ripened plum tomatoes, diced
  1. Cook sausage in large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink, drain and set aside
  2. Prepare Alfredo sauce as per package directions; set aside
  3. Combine mozzarella and Parmesan cheeses
  4. In a bowl, stir together sausage, spinach, ricotta cheese, and ½ cup mozzarella cheese mix.
  5. Spoon mixture evenly down center of each chicken breast, and roll, jellyroll fashion
  6. Arrange chicken rolls, seam side down, in lightly greased 2-qt baking dish
  7. Pour Alfredo sauce over chicken and spinkle evenly with remaining 1 ½ cups mozzarella cheese mixture
  8. Bake at 350° for 50 minutes to 1 hour; let stand 10 minutes
  9. Cut chicken rolls into slices, serve with sauce, sprinkle with diced tomatoes just before serving

Serves 4

Any leftover meat & spinach can be placed around chicken in casserole. This is served well with bowtie pasta

 

Last Updated on Wednesday, 06 July 2011 02:16