Ingredients:
2 links hot smoked sausage, diced
1 medium yellow onions, 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
3/4 cup butter, melted
1 cup cantaloupe, diced
1/2 avocados, diced
1/4 red onions, diced
3 tablespoons chopped cilantro
1/2 teaspoon cayenne pepper
1 limes, juice of
2 tablespoons butter
Directions:
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.
Servings: 4
Time preparation: 25 min.
Time total: 40 min.