Peaches are in abundance right now, so I’m always looking for yummy ways to use them. I really love eating them al natural this time of year – they’re just so perfectly ripe and juicy and flavorful. I mean, let’s be honest, the rest of the year, peaches aren’t worth a darn. So this time of year, I really try to get my fill.
This is yet another stuffed chicken breast recipe using the same old method – butterfly open, pound thin, and roll up with the filling inside. This peach, sausage, shallot, gouda, sage combination really rocks! It’s so juicy and sweet and savory at the same time. When I made this, Tim declared it needed to be in our regular rotation. I’m definitely going to make this another couple of times before peach season comes to an end!
I used Italian turkey sausage for the filling to lighten it up, but you could use pork sausage if you happened to have that on hand. And I’m thinking sharp white cheddar would also be good in place of the gouda – I think I’ll mix it up next time. 😉
Give this recipe a try. It might sound weird at first, but I promise, you’ll love it!
Sausage and Peach Stuffed Chicken Breasts
Adapted from Paula Deen
- 4 chicken breasts
- 3/4 lb Italian turkey sausage
- 1 large or two small peaches, peeled and chopped small
- 1 Tablespoon chopped sage
- 1 shallot, diced
- 1 cup shredded Gouda
- pinch crushed red pepper flakes (optional)
- salt and pepper
- extra virgin olive oil
Preheat oven to 350 degrees. Line a baking pan with aluminum foil and then place a baking rack inside the pan. Soak 8-12 toothpicks in a small dish of water so you can seal the chicken breasts and not have the toothpicks burn up.
Butterfly the chicken breasts open by placing one hand on the top and slicing horizontally into the fattest part of the breast. Cut almost all the way across until the breast opens like a book – do not cut all the way through. Lightly season the side facing you with salt and pepper.
Cook sausage in skillet until browned, and then drain it if necessary. In a medium bowl, mix together cooked sausage, peach, shallot, sage, red pepper, and gouda. Place 1/4 of the sausage peach mixture on top of each chicken breast and roll it up. “Sew” together each seam with 2-3 toothpicks to keep the stuffing in. Season the outside of the chicken breasts with salt and pepper to your taste.
Preheat a nonstick skillet over medium high heat with about a tablespoon of extra virgin olive oil. Cook the chicken breasts 2-3 minutes on each side, until browned all the way round. Place on the baking sheet and bake for 20-25 minutes, until no longer pink inside.