A cooking class with Velia de Angelis (Velia Cooking Style) is always a treat. Her classes are popular and after cooking with her, and eating her food, I can attest... her style of cooking of great. We have become great friends over the years.
Ingredients
Place the boned chicken breasts between pieces of plastic wrap and pound so they are evenly thing and of good size.
Season the chicken with fresh Rosemary, Sage, salt and pepper.
Place the chicken on a piece of parchment paper. On each seasoned piece of chicken add some fresh sausage meat, a slice of smoked gouda cheese and a slice of apple. I have made this a few times and the sausage is important, if you pick a spicy italian sausage it can overpower the dish.
Roll the chicken up tightly, Twist the ends like a piece candy. Place in a baking dish and bake for 35/40 minutes at 375F.
Take out of the oven, slice the breasts into presentation slices and serve.
Glenn and Velia putting the finishing touches on the dish.
Margot Arbogast and Glenn watching some of the key steps.
Each chicken breast is stuffed with sausage and slices of apple.