Sausage Stuffed Chicken Breast

Sausage Stuffed Chicken Breast by

Chef Derek St. Romain


Shopping List

  • 8 Boneless Skinless Chicken Breast
  • 1lb Sage or maple breakfast sausage
  • 2 cups celery, diced
  • 2 cups yellow onion, diced
  • 1 cup peppers, diced
  • 3 tbls garlic, minced
  • 1 cup chopped parsley
  • fresh rosemary
  • fresh basil
  • 1 Bag Laura Lynn Herbed stung mix
  • 3 tbls Olive oil
  • 4 tbls Gruyere Cheese
  • Cayenne, black and white pepper Salt to taste
  • Smoked Cream Sauce-
  • 2 tbls creamery salted butter 1 tbls white our
  • Smoked Ham or Tasso Smoked Gouda Cheese Heavy Cream
  • 1 lemon to zest
  • 1 orange to zest



Cooking Instructions

  1. Brown Sausage in skillet and set aside
  2. Chop vegetables and cook them in skillet for about 8 minutes till translucent.
  3. Preheat Oven to 375 degrees
  4. Loosely mix in large bowl, stuffing mix, vegetables and cooked sausage
  5. Trim and filet and flatten chicken breasts
  6. Roll a small hand full of stuffing into the chicken breast
  7. Bake stuffed chicken breast for 20-22 minutes until the internal temperature is 165 degrees


  1. Chop parsley
  2. Melt butter and olive oil
  3. Whisk in flour to make a blonde roux
  4. Add room temperature cream
  5. Add slices of cheese and season
  6. Plate - Pour sauce over plated chicken breast - Top with sliced sliced capicola, chopped parsley, and lemon zest