Mozzarella Stuffed Chicken Sausage Balls Tomato Basil Sauce Cacio E Pepe Potatoes And Roast Broccolini Recipes

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MOZZARELLA AND SAUSAGE STUFFED CHICKEN



Mozzarella and Sausage Stuffed Chicken image

This will be a family favorite after the first time you make it. The favors blend and is mouth-watering good.

Provided by Kimschmee

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

6 boneless chicken breasts
1/4 lb bulk hot Italian sausage (or removed from casings)
2 ounces diced fresh mozzarella cheese
1/2 tablespoon olive oil
2 tablespoons minced onions
2 tablespoons fine seasoned breadcrumbs
1/2 cup white wine
salt and pepper
12 toothpicks

Steps:

  • 1. Place a small sauté pan over medium heat. Add oil. Add sausage and sauté, breaking up into small crumbles until cooked through. Add the onion and sauté a minute or two until softened. Remove to a bowl with all of the pan oil and stir in the breadcrumbs. When mixture cools, stir in the mozzarella. Eyeball the mixture into six portions.
  • 2. Cut slits into chicken breast, to create a pocket, be careful not to cut all the way through. Place a portion of stuffing into the chicken pocket, close with toothpicks. Repeat with the other five breasts.
  • 3. Place breasts in an oiled baking pan, leaving a little space in between each. Brush tops with a little olive oil. Pour white wine into the pan. Bake, 20-25 minutes, until chicken is just cooked through. Run under the broiler a minute if you'd like more color on the skin. Allow breasts to cool several minutes before slicing. Slice breasts on the bias and served topped with spoonfuls of juicy tomato vinaigrette.

Nutrition Facts : Calories 583.4, Fat 33.1, SaturatedFat 10.7, Cholesterol 166.6, Sodium 622.2, Carbohydrate 7.9, Fiber 0.4, Sugar 1.3, Protein 55

MOZZARELLA STUFFED CHICKEN SAUSAGE BALLS, TOMATO-BASIL SAUCE, CACIO E PEPE POTATOES AND ROAST BROCCOLINI



Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio e Pepe Potatoes and Roast Broccolini image

This meal can be made with less than 10 items - hello Express Lane!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 pounds baby Yukon gold potatoes
1 tub bocconcini, bite size fresh mozzarella in water
2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
1 1/2 pounds broccolini
1 head garlic
1 (28-ounce) can San Marzano tomatoes
1/2 cup chicken stock or milk
1 tub grated Pecorino Romano
1 tub good quality fresh pesto from the refrigerated cases of the market
Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Quarter baby potatoes and cover with cold water. Bring to a boil then salt water and cook until tender, about 12 minutes.
  • While potatoes come up to a boil, place a nonstick baking sheet alongside a mixing bowl. Remove 12 pieces of bite sized mozzarella from the water and set on work surface. Remove sausages from casings, if bulk not available, and place in a bowl. Combine the meat into a single mound then score it into 4 sections. Each section will yield 3 large sausage meatballs. To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat balls with a drizzle of olive oil. Bake 18 to 20 minutes until cooked through and evenly browned.
  • While the balls are cooking, trim ends of clean broccolini and scatter evenly over a baking sheet. Grate or chop 2 to 3 cloves of garlic and drizzle the broccolini and garlic with olive oil, then season with salt and pepper and roast 12 to 15 minutes to crisp the broccolini tops.
  • While the broccolini is roasting, add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper. Heat over medium heat then simmer to reduce about 8 to 10 minutes.
  • When the potatoes are tender, drain and return to the hot pot to dry them out a little. Mash the potatoes with 1/2 cup stock or milk, 1/2 to 2/3 cup grated Romano cheese, a few generous handfuls, lots of black pepper and a little salt.
  • Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.
  • Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath, cacio e pepe smashed potatoes and broccolini alongside.

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