| | Directions |
- In a 10 inch skillet, melt the butter then add the sausage and all of the vegetables except the green onions and tomato.
- The vegetables should be sauteed until tender.
- Add the green onions and tomato cooking slightly.
- Pour the mixture into a mixing bowl, stirring in the rice, seasonings and sour cream.
- Adjust seasoning as required.
- With the skin side down, butterfly the chicken breast.
- Cut the precooked sausage links in half.
- Place one half slice of sausage on the breast.
- Fold both sides in and secure with toothpicks.
- Another favorite way is to slice a pocket into the breast and insert the half link into the pocket.
- Once all four breasts are done, grill chicken your favorite way.
- I like to use a homemade basting sauce when cooking the chicken.
- After the chicken is done, place the breasts on a plate removing the toothpicks and allow the meat to rest.
- Slice across the breast and arrange on the plate with the rice.
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| Ingredients | | - |  | 1/2 cup chopped mushrooms |
| - | | 1/2 cup chopped red and yellow bell peppers |
| - | | 2 stalks celery |
| - | | 1 onion - small in size, chopped |
| - | | 11 ounces can of Mexican Style Corn - drained |
| - | | 1 Roma tomato - chopped |
| - | | 1/4 pound chopped pork sausage |
| - | | 1 teaspoon Cajun Style seasoning |
| - | | 1 tablespoon Mrs. Dash Seasoning |
| - | | 1/4 teaspoon garlic powder |
| - | | 1 bunch of green onions - chopped |
| - | | 2 tablespoons sour cream |
| - | | 2 tablespoons butter |
| - | | 2 cups cooked rice |
| - | | salt and pepper to taste |
| - | | 4 large boneless, skinless chicken breasts |
| - | | 1/2 pound Premio Sausage of choice |
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