Boudin Stuffed Chicken BreastsPosted: August 10, 2013
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.