Sausage-stuffed Chicken Breasts W. Marsala And Cranberry-orange

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 2 sprigs fresh rosemary, finely chopped
• 1 lb bulk italian sausage or 4 links casings, discarded
• 2 tablespoons extra virgin olive oil (evoo)
• 2 cups chicken broth
• 1/2 cup dried sweetened cranberries
• 1 orange, rind of, grated plus 4 round slices
• 1 cup milk
• 3/4 cup instant polenta
• 2/3 cup grated parmigiano-reggiano cheese (a couple of handfuls)
• 4 tablespoons butter
• 1/2 cup marsala wine

Recipe

• 1 preheat the oven to 400°. cut a slit in the side of each chicken breast without slicing all the way through, then open up like a book.
• 2 gently pound out the chicken 1/8 inch thick. season both sides with salt, pepper and the rosemary.
• 3 top each breast with 1/4 pound sausage, form into a log and roll up the breast around the sausage.
• 4 in an ovenproof skillet, heat the evoo, 2 turns of the pan, over medium-high heat. place the chicken in the pan seam side down and cook, turning, until browned all over, 5 minutes.
• 5 transfer the skillet to the oven and bake until cooked through, 25 minutes.
• 6 meanwhile, in a medium saucepan, bring the chicken broth, cranberries and orange peel to a boil over medium-high heat.
• 7 lower the heat and simmer for 5 minutes. stir in the milk and return to a boil. whisk in the polenta and cook, whisking, until thickened, about 5 minutes.
• 8 turn off the heat and whisk in the cheese and 2 tablespoons butter; season with salt and pepper.
• 9 transfer the chicken to a plate. place the skillet over medium heat and stir in the marsala, scraping up any browned bits from the bottom of the pan.
• 10 add the orange slices. add the remaining 2 tablespoons butter and swirl the pan to combine.
• 11 to serve, slice the chicken on an angle and fan out on dinner plates. spoon the marsala sauce and orange slices on top. serve with the polenta.