Recipe Summary test

5 mins
5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees . Cut a slit in the side of each chicken breast without slicing all the way through, then open up like a book. Gently pound out the chicken 1/8 inch thick. Season both sides with salt, pepper and the rosemary. Top each breast with 1/4 pound sausage, form into a log and roll up the breast around the sausage.

  • In an ovenproof skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Place the chicken in the pan seam side down and cook, turning, until browned all over, 5 minutes. Transfer the skillet to the oven and bake until cooked through, 25 minutes.

  • Meanwhile, in a medium saucepan, bring the chicken broth, cranberries and orange peel to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Stir in the milk and return to a boil. Whisk in the polenta and cook, whisking, until thickened, about 5 minutes. Turn off the heat and whisk in the cheese and 2 tablespoons butter; season with salt and pepper.

  • Transfer the chicken to a plate. Place the skillet over medium heat and stir in the marsala, scraping up any browned bits from the bottom of the pan. Add the orange slices. Add the remaining 2 tablespoons butter and swirl the pan to combine.

  • To serve, slice the chicken on an angle and fan out on dinner plates. Spoon the marsala sauce and orange slices on top. Serve with the polenta.