The white meat of this well-loved poultry may turn tough,
dry and stringy when overcooked. Pay extra attention during cooking to make
sure you serve it up hot and juicy
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| Stuffed Chicken Breast |
Serves 4 to 6 Prep Time 10 minutes Cooking Time 40 minutes
Ingredients for the stuffing: 4 cups cubed bread. 4
tablespoons unsalted butter. 1 cup diced onions. 1/2 cup diced celery. 2 apples
cored and diced. 2 tablespoons chopped flat-left parsley. 1/2 teaspoon chopped
fresh rosemary. 1/4 cup raisins. salt and pepper, to taste. 1/2 cup chicken
stock. 4 pieces chicken breast deboned and lightly flattened. 2 tablespoons
flour, seasoned with salt and pepper. Pan juices, to serve
Stuffed Chicken Breast recipe: 1- Preheat oven to 300F. 2-
Make the stuffing: Place bread curves on a baking tray. Baking in the preheated
oven for 7 minutes or until bread cubes is slightly toasted. Remove from oven
and increase oven temperature to 350F. 3- In a large sauté pan, melt butter, sauté
onions, celery, apples, and herbs. Cook for 10 minutes or until apples and
vegetables are tender. Add raisins and season with salt and pepper. 4- Mix
bread, apple mixture, and stock until well combined. 5- Lay chicken breast on a
flat work surface. Place stuffing in the center. Roll and tie with twine to
secure. Repeat with remaining ingredients. Set aside extra bread stuffing. 6-
Lightly dredge stuffed chicken rolls in seasoned flour. Bake in the preheated
oven for 15 minutes or until chicken is cooked through. Slice into
1/2-inch-thick pieces. Serve with extra stuffing and pan juice on the side
