Stuffed Chicken Breast {w/spicy turkey sausage, feta, onion, garlic and cilantro}

Ok guys, I was pleasantly surprised by how well this all came together and just how tasty the combination was. Super good, I promise. Let me know what you think!

Filling:

1/2 small sweet onion, diced

1-2 garlic cloves, minced

1 tsp extra virgin olive oil {I used crimini mushroom infused oil}

1/4 cup feta cheese

1/4 bunch of cilantro, finely chopped

1-2 spicy turkey sausages, casing removed {I used

Jennie O & froze the remaining sausages for later use}

Heat olive oil in a small skillet and saute onion and garlic until browned. Set mixture aside to cool. In same skillet, cook turkey sausage thoroughly, breaking it apart as it cooks into small chunks. Set aside to cool with onions and garlic. Once cool, mix in feta and cilantro.

Chicken:

4 - 6 boneless skinless chicken breasts, fat trimmed

12 toothpicks

extra virgin olive oil for brushing chicken

poultry seasoning or Italian seasoning

meat thermometer

cooking spray for baking pan

Heat oven to 375. Make 3-inch deep pocket in chicken so it opens like a book. {Cut a pocket lengthwise in each breast, starting with the

thick side and cutting 3/4 of the way through the width of each breast.} Stuff each pocket with the sausage filling and use two toothpicks to close each pocket. Brush each breast with olive oil and sprinkle with Italian seasoning or poultry seasoning. Spray a 13x9 baking panwith cooking spray. Heat a large skillet over medium-high heat. Cook each breast 4 minutes on the first side, flip, and cook the second side for 3 minutes. Place all four breasts in baking pan. Insert meat thermometer into the thickest part of the biggest breast and cook in oven for approximately 20-30 minutes {depending on size of breast} or until meat thermometer reaches 190.

**Serving suggestion: terrific with lemony couscous and grilled asparagus.