Stuffed Trickie Chickie Recipe

How to make it

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• First make the stuffing.
• Heat the olive oil over medium high heat and brown the sausage for a minute.
• Add the onion and brown for another minute.
• Add the wild rice, garlic, spices, salt and pepper, pesto, sherry, and sun dried tomato.
• Let the mixture simmer, stirring frequently, until the sherry is absorbed/evaporated.
• Take off the heat and mix in the parmesan.
• Cut deep pockets in the side of the chicken breasts with a sharp knife.
• Try to make as much room for the stuffing as possible.
• Try to make both sides of the "pocket" evenly thick.
• This is a bit tricky, especially with the thin part of the breast, but if you make a mistake and cut through the side, you can seal it later.
• Stuff as much stuffing in each pocket as you can, still being able to seal the thing.
• Use a spoon to push the stuffing into the back of the pocket so that it's very "plump".
• Use toothpicks to hold the pocket closed.
• If you cut a hole in the side, use a tooth pick to seal that.
• Don't worry too much about getting a great seal, you just need to hold things together.
• And use as many toothpicks as you need, they'll come out later.
• But I count them to make sure the numbers match.
• Heat the canola oil to medium high in a heavy saute pan that has a lid.
• When the pan is good and hot, place the stuffed breasts in (no crowding), cover the pan, and reduce the heat to medium.
• The cooking time will vary depending on how thick the chicken was originally, I cook them about five minutes per side.
• Half way through, turn the chicken and re-cover the pan.
• Once cooked through, remove from the pan and let them sit for a few minutes before removing the tooth picks.
• Serve with a bright green salad or cooked chard or rapini.