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Home > RECIPES > Lunch/Brunch/Dinner > Sausage and Date Stuffed Breast of Chicken

Sausage and Date Stuffed Breast of Chicken

  • Boneless Chicken Breasts
  • 1 lb. Pork Sausage, ground
  • 1 ½ oz. Dried Dates
  • 2 ¼ t. Fresh Thyme
  • 4 ½ t. Ground Sage
  • Salt and Pepper to taste
  • Clarified Butter


Heat oven to 375. Seed dates if necessary and pulse in food processor until chunked (may do this in small batches to prevent clumping). Mix sausage, dates, thyme, and sage in bowl until uniformly blended. Place chicken breasts between two sheets of plastic wrap on cutting board and pound gently until it is an even thickness, making sure not to puncture or tear chicken. Place sausage mixture in center of each breast and roll up, folding tail in to create a tight bundle. Season top of chicken with salt and pepper, then roll chicken bundle in wax paper and twist ends tightly to hold. Brush wax paper with butter to prevent burning, and bake for 30 minutes or until done. Slice chicken and arrange on plate to show pinwheel effect.