Chicken Wrapped Sausages With Mushroom Tomato Sauce
|Italian sausages||6 (Hot / Mild)|
|Chicken breast halves||6 , boned and flattened (Skins Left On)|
|White wine||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon (1/4 Stick)|
|Uncooked rice||1 Cup (16 tbs)|
|Chicken stock||2 Cup (32 tbs) (At Boiling Point)|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, chopped|
|Green onions||2 Bunch (200 gm), sliced to make 2 cups|
|Garlic||2 Clove (10 gm), minced|
|Mushrooms||1 Pound, sliced|
|Green bell peppers||3 , seeded, deveined and sliced|
|Red bell peppers||2 , seeded, deveined and sliced|
|Tomato puree||2 Cup (32 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
Bring large pot of water to boil over high heat.
Add sausages and boil until cooked through, about 15 minutes.
Let cool; remove casings.
Carefully wrap 1 chicken piece around each sausage, securing with toothpicks.
Melt 1/3 cup butter in large skillet over medium-high heat.
Add chicken and brown on all sides.
Add wine with salt and pepper to taste.
Reduce heat to medium and cook, turning frequently, until chicken is done, about 10 to 15 minutes.
Meanwhile, melt 2 tablespoons butter in medium skillet over medium heat.
Add rice and brown lightly.
Add chicken stock and pine nuts.
Bring to boil over high heat.
Reduce heat to low, cover and simmer until tender, for 20 minutes.
Melt 2 tablespoons butter in very large skillet over medium heat.
Add onions, green onions and garlic and cook until softened, about 5 minutes; do not brown.
Add mushrooms, bell peppers, tomato puree, parsley and salt and pepper and cook until vegetables are crisp-tender, for 10 minutes.