Sausage and Provolone Stuffed Chicken
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Sausage and Provolone Stuffed Chicken

Chicken cutlets are rolled with a mix of sweet sausage, bread crumbs, cheese and Italian seasonings for a simple yet elegant meal.

Our latest Supper Club dinner’s theme was “Cheese Grab Bag”, where we each wrote down a few different types of cheese on little sheets of paper, then took turns drawing one to include in our dish.

I love all things cheesy, and not just from my years of living in Wisconsin, so I was really excited for this theme!

I had a feeling that 6 cheese-centric dishes might get heavy, so I headed over to Cooking Light for inspiration.

Sausage and Provolone Stuffed Chicken

I’m not typically a big fan of sweet sausage or fennel seed, but let me tell you – in this recipe, it TOTALLY works. I really liked the flavor of the turkey sausage with the mix of fresh and dried herbs. It was absolutely delicious, and everyone in our Supper Club absolutely adored it.

One major note – it took quite a while for my pan sauce to reduce, and it wasn’t very thick. I ended up adding some flour/butter to make it more saucy, which worked out really well. I definitely spent a lot of time reducing that liquid, though, so it took longer than I had anticipated for the dish to come together.

Another thing is that I wasn’t able to find unsalted chicken stock, so it was a tad salty – just something else to take into account.

Other than that, this was a huge hit. I made sure to sear the chicken really well, and it stayed beautifully juicy while cooking. YUM!


Sausage and Provolone Stuffed Chicken

  • Yield: 4 Servings 1x


Chicken cutlets are rolled with a mix of sweet sausage, bread crumbs, cheese and Italian seasonings for a simple yet elegant meal.



  • 3 tablespoons breadcrumbs
  • 3 tablespoons chopped basil
  • 2 tablespoons toasted pine nuts
  • 1/2 teaspoon crushed fennel seeds
  • 4 ounces mild turkey Italian sausage
  • 1 ounce shredded provolone cheese
  • 2 (8-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon pepper
  • 1/4 teaspoon kosher salt
  • 3 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 3/4 cup unsalted chicken stock
  • 2 tablespoons fresh parsley


  1. Preheat oven to 400°. Combine breadcrumbs, basil, pine nuts, fennel seeds, sausage, and cheese in a medium bowl. Cut chicken breast halves horizontally to form 4 cutlets; pound each cutlet to 1/4-inch thickness using a meat mallet or heavy skillet. Sprinkle evenly with pepper and salt. Divide sausage mixture among cutlets. Roll up; secure with toothpicks. Sprinkle flour evenly over rolls. Heat a large skillet over medium-high heat. Add olive oil; swirl. Add rolls to pan, seam side down; cook 4 minutes or until lightly browned. Turn; place pan in oven. Bake at 400° for 12 minutes or until done. Remove chicken from pan. Return pan to medium-high heat. Add wine; cook 1 minute or until liquid is reduced by half, scraping pan to loosen browned bits. Add chicken stock; cook 3 minutes. Stir in parsley. Remove toothpicks; cut rolls into 1/2-inch slices. Serve with sauce.


Recipe from Cooking Light

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