Ingredients
2 packages (10 ounces each) frozen broccoli spears, thawed and drained1 pound bulk pork sausage1/2 cup chopped onion1/2 cup shredded cheddar cheese1/2 cup dry bread crumbsSalt and pepper to taste1 egg8 boneless skinless chicken breast halves1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
Preparation
Place broccoli in an ungreased 13-in. x 9-in. baking dish; set aside. In a large skillet, brown sausage and onion until sausage is no longer pink; drain. Remove from the heat. Add cheese, crumbs, salt, pepper and egg; mix well. Flatten each chicken breast to 1/4-in. thickness. Place about 1/3 cup mixture down center of each chicken breast. Fold long ends over filling; fold ends up and secure with a toothpick. Place chicken, seam side down, on top of broccoli; spread soup over all. Bake, uncovered, at 350° for 40-50 minutes. Remove toothpicks before serving.
