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Categories:
sausage yellow onion breadcrumbs fresh parsley chicken breasts salt lemon pepper garlic butter cantaloupe avocado red onion cilantro cayenne pepper lime butter
Viewed: 35 - Published at: 6 years agoIngredients
- 2 links hot smoked sausage, diced
- 1 medium yellow onion, diced
- 2 tablespoons breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 4 large boneless skinless chicken breasts
- 1 teaspoon salt
- 2 teaspoons lemon pepper
- 2 teaspoons garlic granules
- 34 cup butter, melted
- 1 cup cantaloupe, diced
- 12 avocado, diced
- 14 red onion, diced
- 3 tablespoons chopped cilantro
- 12 teaspoon cayenne pepper
- 1 lime, juice of
- 2 tablespoons butter
Method
- Preheat oven to 350 degrees.
- Heat a 10" iron skillet over medium high heat.
- Make salsa and let cool while preparing chicken.
- Saute onion and sausage together, until onion is soft.
- Add parsley and bread crumbs and set aside to cool.
- With a sharp knife, insert a slit into the top of each breast, cut a pocket almost the length of the breast for stuffing.
- Melt 3/4 cup butter.
- Add salt, garlic and lemon pepper.
- Pour into shallow bowl.
- Stuff the sausage mixture into the chicken breasts.
- Dip the chicken breast into the butter and spices (add more spice if necessary), and lay each, carefully, onto the hot skillet.
- Sear for 2-3 minutes.
- Turn over and sear for 2-3 minutes on 2nd side.
- Cover skillet and place in oven for 10-15 minutes until cooked through.
- Slice each breast on bias into 5 pieces, top with salsa and serve.
- SALSA: Saute melon, avocado and red onion in 2 tablespoons butter.
- Add lime juice and cayenne.
- Stir and remove from heat.
- Let cool.
