Ingredients:
1/4 pound Premio Sweet Italian Sausage Meat
1/2 cup chopped red and yellow bell peppers
2 stalks celery
1 small onion, chopped
1 (11 ounce) can of Mexican style corn, drained
1 Roma tomato, chopped
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 of cooked rice
Salt and pepper to taste
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Grilled Sausage Stuffed Chicken Breasts With Rice Medley:
1. In a 10 inch skillet, melt the butter, and then add the Premio Sausage Meat 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.
2. Pour the mixture into a mixing bowl, stirring in the rice, seasonings and sour cream. Adjust seasoning as desired.
3. 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).
4. 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.
SERVES: 4-5
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