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Polish Sausage and Veggie Stuffed Herbed Chicken
Polish Sausage and Veggie Stuffed Herbed Chicken

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When you go to the grocery store, be smart about it. When you make wise choices at the grocery store, your meals will get much healthier automatically. Think for a second: you don’t want to go to a stressful grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to get home immediately and have something great. Your house should be stored with healthy foods and ingredients. This way, even when you choose that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

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We hope you got insight from reading it, now let’s go back to polish sausage and veggie stuffed herbed chicken recipe. You can cook polish sausage and veggie stuffed herbed chicken using 13 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook Polish Sausage and Veggie Stuffed Herbed Chicken:
  1. Take 1 Chicken Breast (boneless, skinless)
  2. Take 1 Polish Sausage
  3. You need 1 cup Rainbow Tomato (diced)
  4. Prepare 1/2 cup Carrot (diced)
  5. Get 2 cups Fresh Baby Spinach (rinsed)
  6. Prepare 1 tsp Pink Himalayan Salt or Kosher Salt
  7. Take 1/2 tsp Fresh Ground Pepper
  8. Get 1/2 tsp Garlic Powder
  9. Prepare 1/4 tsp Paprika
  10. Get 1 tsp Dried Parsley
  11. Use 1 tsp Dried Thyme
  12. Use 1 tsp Olive Oil
  13. Take 8 (3 1/2 inch) Pieces of Culinary Twine
Steps to make Polish Sausage and Veggie Stuffed Herbed Chicken:
  1. Preheat oven to 350 degrees. Dice rainbow tomato and carrot. Heat on high with baby spinach and 1/2 tsp salt until spinach is cooked and other veggies are soft.
  2. Mix dry herb ingredients. Set aside.
  3. Rinse chicken breast then cut in half (long) Cut polish sausage in half (long).
  4. Give both halves of chicken breast an olive oil rub down. Be sure to rub all areas to ensure the absorption of herbs, flavoring the chicken while keeping it moist when cooked.
  5. Take your dry ingredients and rub down chicken once more, being sure to coat chicken with herb seasoning.
  6. Lay 4 pieces of Twine down, one beneath the other going the length of your chicken breast, while leaving 1 inch on each end.
  7. Spread the vegetable mixture onto the chicken.
  8. Place the Polish sausage on top and fold the chicken over to cover the sausage(may not always cover the entire sausage) and secure it by knotting the pieces of twine.
  9. Repeat steps with the ingredients left then place both in the oven. Let cook for 25 minutes, turn, then cook for another 20 to 25 minutes
  10. Remove from oven and let rest for 5 minutes. You can cut the twine away yourself or leave for those eating the meal to do so.
  11. Serve with a bed of rice or a slice of pita. Enjoy

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