Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs

1 Italian sausage link
1/4 cup finely chopped onion
2 tbsp. finely chopped celery
1/4 cup dry white wine
1 slice sourdough bread, toasted and crusts removed
1 garlic clove, halved
1 tbsp. minced fresh parsley
1/2 tsp. salt, divided
1/4 tsp. white pepper
2 skinless, boneless chicken breast halves
1/2 cup chicken broth

Remove casing from sausage; crumble sausage. Heat a large nonstick skillet over
medium-high heat. Add sausage, onion, and celery; sauté 5 minutes or until
sausage is browned and onion is golden. Add wine to pan; cook 1 minute or
until most of liquid is absorbed.

Rub each side of bread with cut sides of garlic; discard garlic. Coarsely
crumble bread; add to sausage mixture. Stir in parsley, 1/4 tsp. salt, and
pepper. Let stand 5 minutes or until liquid is absorbed; toss to combine.

Place each chicken breast half between 2 sheets of plastic wrap; pound, using a
meat mallet or rolling pin. Place half of stuffing on one side of each
chicken breast half, leaving a 1-inch border around sides. Fold remaining
half of each chicken breast over stuffing, and secure with wooden picks.
Sprinkle chicken with remaining salt.

Heat a large skillet over medium-high heat. Coat the pan with cooking spray.
Add stuffed chicken breast halves to pan; cook 3 minutes on each side. Add
chicken broth, scraping pan to loosen browned bits. Cover, reduce heat,
and simmer for 5 minutes or until chicken is done. Remove the wooden picks;
slice breasts in half. Serve immediately.