“Dressed to Kill” – Chicken breast stuffed with a hot Italian sausage, dried cranberry and goat cheese dressing

“Dressed to Kill” – Chicken breast stuffed with a hot Italian sausage, dried cranberry and goat cheese dressing

Meal type Lunch, Main Dish
By author Elaine Pusateri Cowan - Healthy at Home


  • 1lb Italian sausage (I prefer Hot from S&S-Pusateri family recipe)
  • 1-2 swirls of olive oil
  • 1 baguette
  • 2 sprigs rosemary
  • 1 cup dried cranberries
  • 8oz goat cheese
  • 2 eggs
  • 4 whole chicken breasts-not split
  • bamboo skewers
  • 1 cup 100% cranberry juice
  • 1 cup balsamic vinegar


Try along with Wild Grain Rice and Roasted Butternut Squash recipes


Remove sausage from casing by cutting a slit lengthwise then hold the sharp end of your knife against the casing and gently tug the casing off. Put a dutch oven on medium heat and add a swirl of olive oil--just enough to get things sizzling. Add the sausage meat and brown. Add a couple of sprigs of fresh rosemary. While the sausage is browning, quarter a 1/2 of a baguette, then cut into little cubes. Once the sausage has browned- strain the drippings into a bowl and remove the rosemary stem and reduce to low heat. Add the quartered baguette to the sausage and stir (I prefer a large wooden spoon to incorporate-it just sounds so much better then metal clanging). Pour the drippings back into the pan and remove from heat and let cool to room temperature. Incorporate a cup of dried cranberries and 8 ounces of goat cheese. Add two beaten eggs, incorporate well. Preheat oven to 350. Prepare the whole chicken breast by trimming any fat, then flatten with a kitchen mallet. Scoop a generous mound into the center of the flattened chicken breast, fold both sides up and secure with a single skewer weaving in and out three times. Bake at 350 for 20 minutes baste with the cranberry/balsamic reduction and bake for an additional 10-15 minutes. Remove stuffed breasts from pan and onto a clean cutting board, slice into one inch pieces then plate. Drizzle the Cranberry/Balsamic reduction over the slices.
Balsamic/Cranberry Reduction
Add 1 cup of 100% cranberry juice and 1 cup balsamic vinegar to a small sauce pan over medium heat- let reduce by 1/2
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  • Foodies of New England
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