Directions:

Sauté onion and garlic in butter until translucent. Slit sausages and crumble into pan. Add sage and cranberries and cook sausage. Splash with bourbon and reduce. Remove from heat and stir in bread crumbs. Cool.

Slit chicken breasts lengthwise and tuck 1-2 tablespoons of stuffing in cavity. Using a 6” skewer sew the flaps together. Sauté, skin side down, in a small amount of butter and brown. Turn and sauté on the other side until done. Serve with pear chutney.

Serves 6