Stuffed Chicken with Turkey Sausage Sauté, Grilled Zucchini & Potato Sauce

Clock Icon 45 minutes |
Servings: 4 |
Prep: 15 minutes |
Cook: 30 minutes

Chef Gordon Bailey created this flavour-packed stuffed chicken with a hearty turkey sausage sauté live during our challenge where he had 45 minutes to turn a mystery box of ingredients into something you’d actually want to cook at home.

Ingredients

Stuffed Chicken
  • 4 chicken breasts
  • 1 Tbsp (15 mL) cilantro
  • 1 tsp (5 mL) chopped thyme
  • 1 tsp (5 mL) lemon zest
  • 1 cup (250 mL) canned chickpeas, chopped
  • ¼ cup (60 mL) mixed nuts, chopped
  • ¼ cup (60 mL) sun dried tomato, chopped
  • 2 Tbsp (30 mL) instant mashed potato flakes
  • 1⁄3 cup (75 mL) boiling water
  • salt & pepper, to taste
Pan Stuffing Sauté
  • 2 cup (500 mL) rye bread, diced
  • 1 lb (450 g) asparagus, blanched
  • 1 cup (250 mL) turkey pepperettes, sliced
  • 1 cup (250 mL) red pepper, diced
  • salt & pepper, to taste
Potato Sauce
  • 2 cups (500 mL) water
  • 1 Tbsp (15 mL) garlic, chopped
  • 2 tsp (10 mL) powered stock base (chicken or vegetable)
  • 1 Tbsp (15 mL) honey
  • salt & pepper, to taste
Grilled Zucchini
  • 2 small zucchini
  • 2 Tbsp (30 mL) canola oil
  • salt & pepper, to taste

Method

Stuffed Chicken

  1. Chop the mixed nuts, sundried tomatoes and chickpeas coarsely and transfer to a bowl.
  2. In the same bowl, add the chopped thyme, cilantro, and potato flakes.
  3. Season with salt & pepper and mix with boiling water to pre-gelatinize the potato flakes. Set aside.
  4. Make a pocket on the underside or the chicken breast and place stuffing inside. Fold chicken back over to seal completely
  5. Sear chicken skin side down in pan and place in a preheated 375°F oven.
  6. Roast for approximately 12 minutes or until internal temp is 160°F

Pan Stuffing Sauté

  1. Preheat a large skillet and add canola oil.
  2. Add the diced rye bread and lightly toast bread cubes for approximately 1-2 minutes.
  3. Add the turkey pepperettes, red pepper and blanched asparagus stems to the bread cubes, season with salt & pepper and keep warm.

Potato Sauce

  1. For the potato sauce, bring water to a simmer. Add garlic and stock base. Simmer for 2-3 minutes to soften garlic.
  2. Add potato flakes and whisk ( If too thin add more flakes.  If too thick thin down with water).
  3. Add the honey and keep warm.

Grilled Zucchini

  1. Slice zucchini lengthwise then lightly toss in canola oil and salt and pepper.
  2. Grill over high heat until softened.

Assembly

  1. Remove chicken from the oven and allow it to rest for 5 minutes.
  2. Layer the plate with potato sauce, grilled zucchini, pan stuffing sauté and sliced stuffed chicken breast.
  3. Top with a spoonful of potato sauce, and a squeeze of lemon juice.

Tips

Recipe developed by Chef Gordon Bailey for Great Tastes of Manitoba © 2026

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