Yes, Piggy Chicken is a funny name for a dish but if you knew me, you’d understand but it did get your attention. Stuffed meats always look fancy, yes, but they are quite simple to prepare. Surprise your dinner guest with this simple and delicious dish. You can easily prep the chicken while the oven is warming up and start your pasta or polenta once the bird meets the sauté pan. Fact, a sharp knife is your best friend, dull knives cause more injuries than sharp ones. Piggy Chicken isn’t picky, you can serve it with pasta, polenta, potatoes, or rice.
2 Chicken Breast, pocketed,
½ Red pepper, diced
4 Oz Italian sausage
1 Tsp fresh oregano, minced
1 Tsp Olive oil
8 Oz Bulletproof Mother
Preheat the oven to 400°. Pocket the breast by inserting a knife into the side of the breast. Carefully work the knife to produce a pocket inside the breast. Mix together sausage, red pepper, and oregano, divide and stuff into each breast.
Over medium heat warm an oven safe sauté pan, add oil and wait for the shimmer. Sear the first side of the breast for three minutes, flip, cover with Mother Sauce, cover and place into the oven. Roast for 15 minutes or until internal temperature reaches 165 degrees on a digital thermometer.
Serves 2
