Maple Sausage Stuffed Chicken
1/2 package Premium Pork Maple Sausage
1 small onion, chopped
1 cup chicken broth
2 tablespoons butter or margarine, divided
3½ cups plain dry bread cubes
¾ cup dried cranberries
4½ teaspoons chopped fresh sage
¼ teaspoon ground red pepper (cayenne)
6 small bone-in chicken breasts with skin (3¾ pounds), with pocket cut in each for stuffing (see Tip)
½ teaspoon salt
¼ teaspoon ground black pepper Chopped fresh parsley (optional)
Preheat oven to 375°F. Melt 1 tablespoon butter in large saucepan on MEDIUM heat. Add onion; cook and stir 5 minutes or until crisp-tender. Stir in broth; bring to a boil. Remove from heat. Add sausage, bread cubes, cranberries, sage and red pepper; stir just until moistened.
Fill pocket in each breast with about ¼ cup stuffing. Secure openings with wooden toothpicks.
Place chicken, skin-sides up, in shallow baking pan. Melt remaining 1 tablespoon butter; drizzle over chicken. Sprinkle with salt and black pepper.
Bake 45-55 minutes or until chicken is done (165°F). Remove toothpicks. Garnish chicken with parsley, if desired.