Recipe of Stuffed Chicken with Sausage and Provola in Vietri Ceramic

...My recipe of Stuffed Chicken Breast with Sausage and Provola: 
This is a rich dish for true gourmet, but at the sime time it permit you to not spend too much. The Chicken Breast, if you are lots of people, could be quietly replaced by a Turkey Breast. 

The same filling, you can think to various it, using this recipe to empty the fridge, using for example meats and cheeses, but also wurstel (...also I don't like it and I don't consider them healthy).

...my advice:
It is a dish on average simple, but it occur quiet and time for the preparation and for the cooking. It is important use, at the end of the cooking, the liquid of cooking to prepare a sauce. At the end of the cooking, I put away the stuffed chickens and I add at the liquid 1/2 glass of water with a thickner (cornstarch, potato flour or also simple flour 00). But to make all more tasty (and this is the real secret!!) I add also a flavored wine or a raisin (like these the are served at the end of the lunch as Marsala DOP or a Raisin of Pantelleria or Vin Santo, etc).
...Don't beggining on the sauce, you'll see that everybody want to mop up their plate with bread!!!

Ingredients for 4 people:
2 Chicken Breast
1 Red onion of Tropea or White Onion
40 gr of Extra Virgin Oil
150 cc of light Blonde Beer
a teaspoon of cornstarch
Salt q.b. (it is better Sea Salt of Sicily)
a twig of rosemary

For the Filling
2 Pork sausages
200 gr of Fresh Smoked Provola
60 gr of Parmigiano Reggiano DOP (or Grana Padano DOP)
1 small glass of rhum (about 50 ml)
Spice (Laurel and Thyme)
Pepper q.b. (if you prefer)
Salt q.b. (it is better Sea Salt of Sicily)
some toothpick


Preparation (Time of preparation: about 110 minuts):
Ask to your butcher to do a little hole on the chicken breast to create a pocket to fill in the chicken.
For the fill: put away the external peel of the sausices and granate them in little cubes. Put them in a terrine with the spice (laurel and thyme), fresh pepper, Parmigiano Reggiano, the Provola in cubes, a touch of salt and the Rhum. Mix and working all with the hand until to obtain an amalgamated filling. Let it repose for some minutes.

Fill gently the chicken using the pocket, taking care because it is gentle and it could open on the side. When the chickens are filled, close the pocket with the toothpick. 
In a pan, let it brown the onion with the Extra Virgin Olive Oil. When the onion will be brown, add the chickens and brown them with care on both sides. When the chickens will be brown, add the beer, add the salt on the surface of the chickens, add the fresh rosemary and let it cook almost for an hour and half (with the top), taking care to turn them occasionally.
When the chickens will be cooked put them away from the pan and let it cold for some minutes. Meanwhile, with the pan on the fire, add the liquid of cooking, 1/2 glass of water with a teaspoon of cornstarck and let it thicken for some minutes, mixing. 
Turn off the fire. On a chopping board, slice the chickens and serve them in dinner plate, with some spoon of the sauces in the pan.