Sausage & Cheese Stuffed Chicken Breast


Italian Sausage and Cheese that is stuffed inside a large Chicken Breast,  seasoned and browned in butter then baked in the oven. It turned out delicious! I used hot Italian sausage but you could use mild if you don’t like it hot. This chicken breast was so large that we split it for dinner.




Also butter for browning.



Place the chicken breast into a large bag

and gently pound so that the meat is an

even thickness. Try not to break the outer

part of the chicken or pound too thin or

the chicken may break when you stuff it.



Using a sharp knife carefully slice a hole

in the middle section from the side, trying

not to cut through the chicken top or

bottom and making a pouch.



Place one cooked Italian sausage inside the

chicken. My chicken was huge so I inserted

2 sausages, you may have a smaller chicken

breast and only be able to use one sausage.



Place the cheese around the sausage.



Using toothpicks, seal the chicken pouch

closed. Sprinkle the top with the salt,

pepper and herbs.



Melt butter in a skillet over medium heat.



Add the chicken, herb side down.



Sprinkle salt, pepper and herbs on top.



Cook until chicken begins to brown. Do not

actually cook the chicken, only brown it.

Watch it carefully and turn it over

to brown the other side.



Place the chicken into a baking dish that

has been sprayed with cooking oil, then

remove the toothpicks.



Bake in a preheated 400 degree oven for

35 – 45 minutes or until the chicken is

165 degrees. Check temperature frequently

and don’t overcook or the chicken will be dry.

Serve immediately and enjoy, we sure did!


Sausage & Cheese Stuffed Chicken Breast

  • Difficulty: Intermediate
  • Print



  • 1 large chicken breast
  • 1 – 2 cooked Italian sausage
  • basil to taste
  • oregano to taste
  • parsley to taste
  • salt to taste
  • pepper to taste
  • 2 Tbsp. shredded cheese
  • 1 – 2 Tbsp. butter

I use about ¼ tsp of each of the spices and herbs on each side of the chicken.

If you are making more than one chicken breast just increase the ingredients by that amount.


  1. Preheat oven to 400 degrees.
  2. Place the chicken breast into a plastic bag and gently pound to an even thickness. Don’t pound too thin or it will tear when you stuff it.
  3. Use a sharp knife and cut the side of the breast (middle part only not the ends) making a pouch. Try not to cut through the chicken breast. If you do you can always repair it with toothpicks.
  4. Place the cooked Italian sausage inside the pouch. If it is a large breast you may be able to put two sausage inside like I did.
  5. Place the cheese in the pouch then seal up the pouch with toothpicks.
  6. Sprinkle the seasonings and herbs on top of the chicken.
  7. In a skillet over medium heat, melt the butter.
  8. Place the chicken breast seasoned side down into the skillet.
  9. Season the top side and cook just until browned. You are not cooking the chicken, only browning it. Turn over and brown the other side. Watch carefully because you don’t want to cook the chicken or it will be dry.
  10. Place the chicken into a baking dish that has been sprayed with cooking oil and remove the toothpicks.
  11. Bake uncovered for 35 – 45 minutes or until the center of the chicken is 165 degrees. Check the temperature frequently so you don’t overcook it and dry it out.
  12. Serve immediately.


  1. Oh, Diane, I’m so glad you decided to eat healthier 🙂 I have to proudly tell you that I dont eat meat for one month now! So I will be so glad if you give me some vegetarian (not vegan) receipes 🙂 Thanks for mayo and Coleslaw! And by the way: my leg was broken 3 days ago and when I’m sitting and watching tv and thinking about one thing – food 🙂

    • OH NO!!!! How long will you be laid up? What an inconvenience that must be! I wish I could send you your meals to make it easier. I am definitely making better choices but not completely…lol I will be posting a mashed Brussels sprouts recipe that I made yesterday that was so delicious I made a meal out of it! I don’t think I could give up meat. I have been working on lower carbs but not for every meal. 11#’s off so far! Take it easy and get that leg better fast!

  2. Diane, you’d be amazed how many of your recipes I print off! This is one of them! 😀 Stuffed chicken has to be one of my all-time favorite meals. I’m especially fond of crab stuffed chicken or simply herb and garlic butter stuffed chicken. But this sounds divine! Thank you yet again for knocking it out of the park. Please do take a bow! 😁

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