Sausage Stuffed Chicken Thighs
|Dried italian seasoning||1 1⁄2 Teaspoon|
|Olive oil||2 Teaspoon|
|Boneless skinless chicken thighs||6|
|Vegetable cooking spray||1|
|Breakfast sausage links||6 Ounce (Turkey Sausage, 6 Links, 1 Ounce Each)|
|Canned low sodium chicken broth||1⁄4 Cup (4 tbs) (Undiluted)|
|Chablis/Other dry white wine||1⁄4 Cup (4 tbs)|
|Canned low sodium chicken broth||2⁄3 Cup (10.67 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Coarse grain mustard||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Chopped green onions||2 Tablespoon|
|Non fat sour cream alternative||1⁄4 Cup (4 tbs)|
Combine first 3 ingredients in a heavy-duty, zip-top plastic bag; add chicken.
Seal bag, and shake until chicken is well coated.
Marinate in refrigerator at least 4 hours.
Coat a small nonstick skillet with cooking spray; place over medium heat until hot.
Add sausage links, and cook until browned, turning frequently.
Drain well on paper towels.
Wrap 1 chicken thigh around each sausage link; secure with wooden picks.
Place chicken, seam side down, in an 8-inch square baking dish.
Pour 1/4 cup broth and 1/4 cup wine over chicken.
Cover and bake at 350° for 40 minutes or until chicken is done.
Uncover; broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes.
Combine 2/3 cup chicken broth and next 4 ingredients in a small saucepan.
Bring to a boil over medium-high heat; boil 10 minutes or until mixture is reduced to 3 tablespoons, stirring occasionally.
Remove from heat, and let cool 3 minutes.
Whisk in sour cream.