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Rachel RAY goes gourmet on a budget

June 24, 2009

Sausage-Stuffed Chicken Breasts with Marsala and Cranberry-Orange Polenta

YUMMY, YUMMY, YUMMYSausage-Stuffed Chicken Breasts with Marsala and Cranberry-Orange Polenta I have chicken coming out of my ears. I am learning to stockpile which we encourage you to do I bought the chicken last week for $.99 LB. What I do not have coming out of my ears is new recipes. I have to look to the goddess of the kitchen for those.

rachel ray

I love fancy food with layered flavors. What I do not love is the price of these dishes. I try to make something new and exciting each week. I am not the best cook but I will never get better if I do not try. I hope some of you will also try to make these dinners that I share on Wednesdays. If you do email us pictures. Thanks!

  • 4 skinless, boneless chicken breast halves-
  • 2 sprigs rosemary, finely chopped
  • 1 pound hot or sweet bulk Italian sausage, or 4 links, casings discarded KROGER $1.99
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 cups chicken broth
  • 1/2 cup dried sweetened cranberries
  • Grated peel of 1 orange, plus 4 round slices
  • 1 cup milk GALLON KROGER on sale for $2.50
  • 3/4 cup instant polenta
  • 2/3 cup grated Parmigiano-Reggiano cheese (a couple of handfuls) KROGER $ 1.33 cheating using italian mix cheese
  • 4 tablespoons butter
  • 1/2 cup Marsala wine
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