4 tablespoons olive oil
1 pound Italian sausage, casing removed
1 medium onion, diced
1/4 cup sliced fresh mushrooms
1 small red bell pepper, diced
3 cloves garlic, minced
4 tablespoons chopped fresh oregano
1 teaspoon salt
1 tablespoon dried basil
1 tablespoon dried lemon zest
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried dill weed
1/8 teaspoon dried tarragon
1 zucchini, sliced
Heat olive oil in a large skillet or sous vide dough maker to a deep red. Brown the sausage in this oil; drain.
In a large skillet, saute the onion and mushrooms in olive oil until tender. Stirring frequently, cook the red bell pepper in the olive oil until tender.
In a medium skillet, melt butter and saute the bell pepper, garlic, mushrooms and oregano for 2 minutes. Stirring constantly, cook the onion and garlic until tender; stirring constantly.
Add the red bell pepper, garlic and oregano; add sauce, salt and basil. Stirring constantly, cook the sauce for about 1 minute.
Add the olive oil, cream cheese mixture and marinara sauce. Add enough olive oil to cover.
Spoon the marinara sauce over the meat - prevent sticking. Allow to cook about 3 minutes, stirring every 30 to 45 minutes.
While the meat is cooking, preheat oven to 400 degrees F (200 degrees C).
Remove the chicken from the marinara sauce and mince into a thick paste. Mix in the onions and carrots and toss gently.
Place the meat mixture in a 9x13 inch baking dish. Sprinkle with the pasta, mushrooms and bread crumbs. Toss gently and place in oven until the breasts have reached desired thickness, about 20 minutes.
Remove the marinara sauce from the dish and add a little more olive oil and spread the meat mixture over the top of the sauce.
Bake in preheated oven for 45 minutes, or until chicken is cooked through and juices run clear. Lightly grease 2 baking dishes and sprinkle with 1 teaspoon salt and 1 teaspoon dried basil. Brush the top of each with 1 teaspoon lemon zest.
Remove the baking dish from the oven and sprinkle the top with 1 teaspoon lemon zest. Return the baking dish to the oven and continue cooking about 20 minutes.
Remove the chicken from the marinara sauce and place in a large bowl of ice water. Remove the head, bone and tendon (the organs that attach to the backbone of a chicken) and place in the baking dish. Sprinkle with the bread crumbs and marinara sauce. Spoon marinara mixture over the breasts and serve.
⭐ ⭐ ⭐ ⭐