Sausage Stuffed Chicken with Pine Nuts

Sausage Stuffed Chicken with Pine Nuts

6 Chicken breast halves; skinned and boned
1/2 lb Italian sausage
1 sm Onion; chopped
1/2 c Soft breadcrumbs
1/2 ts Lemon peel; grated
1/4 c Pine nuts; chopped
1 tb Fresh parsley; minced
1/2 ts Dried tarragon
1/4 ts Salt
1/8 ts Pepper
2 tb Dry white wine
Parsley; chopped, for garnish

Place one chicken breast at a time in a small plastic bag or between sheets of waxed paper. Lightly pound with meat mallet, set aside. Remove casings from sausage. In med. bowl, crumble sausage; combine with onion, breadcrumbs, lemon peel, pine nuts, 1 tbsp parsley, tarragon, salt, and pepper. Divide stuffing into 6ths; form each into cylinder about 3. 1/2" x 1. 1/2". Place one on center of each pounded chicken breast. Fold over and secure with small skewer. Place rack in bottom of slow cooker. Dip 24"x14" cheesecloth into wine until moistened. Place on rack with ends extending up sides of pot. Place stuffed chicken breasts on cheesecloth. Then fold ends of cheesecloth over chicken. Cover and cook on LOW 4 hrs. or until chicken is tender. Holding the ends of cheesecloth, remove chicken from pot. Remove cheesecloth; sprinkle chicken with chopped parsley.