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Last year, Dan and I attended a cooking class at Sur La Table. The instructor happened to be Chef Robert Fair, who I learned recently was one of the ‘hopefuls’ in the most recent Bachelorette show. Not that this tidbit is really of any significance, but I thought it was funny because my reaction upon reading that was — “Why am I not suprised?” Hah. However, what is significant is that this class sealed our pact with the cooking god and it began our journey to obsession.

So back to the class. It was on cooking techniques: frying, searing, sauteeing, and grilling. One of the things we made was stuffed chicken breasts. Chef Robert reiterated — almost painfully as he remembered stuffed wannabees that were really just chicken meat used as a ‘wrap’ — the right way to make stuffed chicken breasts using careful artful strokes to tear into the middle of the width of the breast to create the receptacle for your tasty filling. Yes, it requires patience or you’ll have stuffing bursting out.

I used spicy Italian sausage with sweet onion, rosemary and a little honey. Sear lightly then bake to perfection. It’s easy and it looks impressive for moderate hands-on work:

To make sure these pockets of meat don’t overflow, I just used pieces of toothpick (new and clean ones please!) to kind of staple or sew open ends together.After searing and baking…hello super plump chicken!

Gosh darn, it was really good. Spicy sweet…mmm. And yes, you can pick whatever kind of sausage flavor/blend you like! That’s the fun part. :)

Here’s the recipe for you try: Read the full story