This came out really well, I had used the stuffing the night before as a pizza topping. The recipe below is as it would be to cook fresh.
Stuffing: 1 link of sweet sausage, crumbed and sauteed 4 ounces of sauteed crimini mushrooms 2 pieces of slices of prosciutto 6 ounces of kite hill cream cheese salt, pepper, cayenne chopped parsley
Saute the sausage in a frying pan, rendering the fat. Just as it is almost cooked add the crimini mushrooms. Saute mushrooms until brown then add salt and pepper and a bit of cayenne. Set aside and cool completely.
Chicken: 4 pieces of chicken breast 8 pieces of cooking twine 1 lemon Salt, pepper, evoo
Preheat oven at 425. 4 pieces of chicken breast and slice on the side and make into a pocket. Salt and Pepper the inside and outside of the chicken. Once the mushroom mix is cool add it to the cream cheese. Stir completely then add the parsley and puchitto. Once mixed, stuff the chicken and tie the ends with the twine. Take a hot skillet and on the skin side lay gently in the hot pan. About 7 to 8 minutes turn, squeeze the lemon juice and put in the oven to finish for 20 minutes. Temp at 165 internal temp. Let rest for a good 10 minutes and serve.