Roasted Chicken Breasts With Fennel, Sausage, And Focaccia Stuffing

CHICKEN: Heat 1 1/2 tablespoons olive oil in heavy medium skillet over medium-high heat. Add sausage; cook until brown, breaking up lumps with back of spoon, about 4 minutes. Add onion, garlic, and shallot. Saute until vegetables are soft, about 3 minutes. Add fennel; saute until soft, about 4 minutes.

Stir in focaccia and 2 tablespoons parsley. Season stuffing to taste with salt and pepper. Cool to room temperature.

Preheat oven to 450 degrees F. Cut horizontal slit in each chicken breast, forming pocket. Fill pockets with stuffing. Sprinkle chicken with salt and pepper.

Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is brown, about 6 minutes. Turn chicken over, place skillet in oven, and roast chicken until cooked through and thermometer inserted into thickest part registers 160 degrees F, about 30 minutes. Transfer chicken to platter; tent with foil to keep warm. Reserve skillet.

GLAZE: Add walnuts, shallot, and garlic to same large skillet. Saute over medium-high heat 2 minutes. Add juice and broth; boil until slightly thickened and syrupy, about 4 minutes. Remove from heat; whisk in chilled butter.

Divide chicken among plates. Drizzle glaze over, sprinkle with remaining 2 tablespoons parsley, and serve.