Boudin Stuffed Chicken Breasts

it’s saturday so tonight i present you with this nasty little dish when i realized i had some leftover bacon. the process is simple enough. you’ll need:

1-2 chiken breasts (butterflied)

6-7 strips bacon

1 link boudin (or use uncooked italian sausage)

cut the chicken in half leaving enough to give the chicken a “butterfly” look. stuff the sausage onto one half, and fold it. overlap 3-4 strips of bacon and wrap it around the breast. place the breast bacon-fold side down. season with your favorite seasoning salt i use tony chacerre’s. place oven to 375. place a small metal grate on a pan. if you dont have a grate, take a large piece of tin foil and squeeze it into a thin zig-zag pattern. you’re welcome, cook until internal temp is about 165-170. remove from heat and let it sit for 15 minutes. enjoy. c’est se bon.

stay up.

tastes as good as it looks and it's easy to make.

tastes as good as it looks and it’s easy to make.


6 Comments on “Boudin Stuffed Chicken Breasts”

  1. Matt says:

    Dude, I don’t know what you did to piss off Blogger, but this showed up less than half an hour ago.

  2. […] Boudin Stuffed Chicken Breasts; How to Save a Life; A Weekend of Guns, Klonapin, and Booze; Jamaican Chicken Curry; My Guide to […]

  3. sorrynotsorry says:

    incredible…..have your talents no limits

    i mean you have a pistol!!

    and you can also throw bacon on chicken!!

    honestly im speechless……i worship the bandwidth used to load your blog….


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