Rabbit can be substituted for chicken in most recipes.
Stuffed Chicken Alfredo
4 skinned and boned chicken breasts
8 ounces ground mild Italian pork sausage
1 (1.25-ounce) envelope Alfredo sauce mix
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded Parmesan cheese
1 (10-ounce) package frozen chopped spinach, thawed/well drained
1/2 cup ricotta cheese
2 plum tomatoes, diced
Place chicken (or rabbit) between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Set aside. Cook sausage in a large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink; drain well and set aside. Prepare Alfredo sauce according to package directions; set aside. Combine cheeses. Stir together sausage, spinach, ricotta cheese, and 1/2 cup mozzarella cheese mixture. Spoon mixture evenly down center of each chicken breast, and roll up (secure with a toothpick if necessary). Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture. Bake at 350Â° for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes. Cut chicken rolls into slices. Serve with sauce; sprinkle evenly with diced tomatoes just before serving.