Sausage-Stuffed Chicken Breasts with Marsala and Cranberry-Orange Pole – Rachael Ray

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 sprigs rosemary, finely chopped
• 1 pound hot or sweet bulk Italian sausage, or 4 links, casings discarded
• 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
• 3/4 cup instant polenta
• 2/3 cup grated Parmigiano-Reggiano cheese (a couple of handfuls)
• 4 tablespoons butter
• 1/2 cup Marsala wine