1. Bring large pot of water to boil over high heat. 2. Add sausages and boil until cooked through, about 15 minutes. 3. Let cool;remove casings. 4. Flatten chicken breasts by rolling or pounding between two pieces of waxed paper. 5. Carefully wrap 1 chicken breast around each sausage, securing with toothpicks. 6. Melt 1/3 cup butter in large skillet over medium-high heat. 7. Add chicken and brown on all sides. 8. Add wine with salt and pepper to taste. 9. Reduce heat to medium and cook, turning frequently, until chicken is done, about 10 to 15 minutes. 10. Meanwhile, melt 2 tablespoons butter in medium skillet over medium heat. 11. Add rice and brown lightly. 12. Add chicken stock and pine nuts, if desired, and bring to a boil over high heat. 13. Reduce heat to low, cover and simmer until rice is tender, 20 to 25 minutes. 14. Melt 2 tablespoons butter in a very large skillet over medium heat. 15. Add onions,scallions, and garlic and cook until softened, about 5 minutes; do not brown. 16. Add mushrooms, bell peppers, tomato puree, parsley, salt and pepper to taste and cook until vegetables are crisp-tender, about 10 to 15 minutes. 17. Transfer rice to heated serving platter or individual plates. Arrange chicken ( remove toothpicks first if you wish) atop rice, pour sauce over chicken and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
