Stuffed Chicken Breast with Tomato Sauce

Preparation Preheat the oven to 350°F (175°C).

Preparing the Chicken Using a sharp knife, carefully butterfly each chicken breast by cutting a slit horizontally through the thickest part of the breast, stopping about 1/2 inch from the edge. Open the breast like a book.

3.Season the inside of each chicken breast with salt and black pepper.

Stuffing the Chicken In a bowl, mix together the grated cheese and cooked sausage. Spoon the mixture onto one side of each chicken breast. Fold the other side over the filling and secure with toothpicks.

Coating the Chicken In a shallow dish, combine the flour, milk, and bread crumbs. Dip each stuffed chicken breast into the flour mixture, making sure to coat both sides.

Cooking the Chicken In a large skillet, heat the olive oil over medium heat. Add the coated chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.

Baking the Chicken Transfer the cooked chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

Preparing the Tomato Sauce While the chicken is baking, prepare the tomato sauce. In the same skillet used to cook the chicken, add the diced onion, minced garlic, and diced carrot. Cook until the vegetables are softened.

9.Add the can of tomatoes, sugar, salt, and Italian seasoning to the skillet. Cook the sauce over low heat for 15-20 minutes, stirring occasionally.

Serve Once the chicken is done baking, remove the toothpicks and serve the stuffed chicken breasts with the tomato sauce.