Grilled Sausage Stuffed Chicken Breasts with Rice Medley Recipe

  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped red and yellow bell peppers
  • 2 stalks celery
  • 1 onion - small in size, chopped
  • 11 ounces can of Mexican Style Corn - drained
  • 1 Roma tomato - chopped
  • 1/4 pound chopped pork sausage
  • 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 cooked rice
  • salt and pepper to taste
  • 4 large boneless, skinless chicken breasts
  • 1/2 pound Premio Sausage of choice
  • In a 10 inch skillet, melt the butter then add the sausage 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.
  • Pour the mixture into a mixing bowl, stirring in the rice, seasonings and sour cream.
  • Adjust seasoning as required.
  • 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.
  • 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.
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