So, I've made this recipe before sb and have tweaked it to fit SB and YUMMY!
1/4 pound bulk hot Italian turkey sausage (or removed from casings)
2 tablespoons minced onion
2 tablespoons fine, seasoned ww breadcrumbs
2 ounces approximately, finely torn or diced lf mozzarella
6 plump chicken breast halves – boneless and skinless
Optional (1/2 cup white wine) I've used cooking wine
salt and pepper
Juicy tomato vinaigrette:
15 grape tomatoes (or use any tomatoes you have laying around)
1 small shallot, minced
1 small clove garlic, minced
pinch salt and pepper
1 teaspoon balsamic or red vinegar
1/2 teaspoon Dijon mustard
2 tablespoons fresh basic chopped
2 tablespoons olive oil
Place the shallot, garlic, salt, pepper, vinegar and Dijon and oil into a small bowl. Whisk to combine. Add in cut up tomatoes and basil. Let sit for 10 minutes.
Place a small sauté pan over medium heat. Add sausage and sauté, breaking up into small crumbles until cooked through. Add the onion and sauté a minute or two until softened. Remove to a bowl and stir in the breadcrumbs. When mixture cools, stir in the mozzarella.
Salt and pepper chicken. Place a portion of stuffing on top of each breast
Place breasts in a olive oil sprayed baking pan, leaving a little space in between each. (optional) Pour white wine into the pan. Bake, 20-25 minutes, until chicken is just cooked through. Run under the broiler a minute to crisp up the "stuffing".
Top with tomato vinaigrette.