• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Work with Me
  • Press/PR
  • Contact
Display Search Bar

The Kitchen Whisperer

  • Home
  • About
  • Recipe Index
  • Shop
  • Weekly Menu
  • Tuesday’s Tips

Nov152011

Stuffed Chicken Breasts – Redux!

Posts may contain affiliate links that help enable me to continue to provide you with free recipes. Please see my Privacy Policy for further details.

Print Recipe

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

Can I just say that tonight’s dinner was OFF DA HOOK!  Like seriously!  These are the meals when honestly I wish I could kiss myself and not have it considered weird!  LOL  Going against my very nature and all grammar police out there, this ain’t yo mama’s stuffing!  This is wicked fierce!

Stuffed Chicken with Broccoli, Red Peppers and Artichokes

Print

Stuffed Chicken Breasts – Redux!

  • Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Print Recipe
Pin Recipe
Did you make this recipe?
Leave a review

Ingredients

  • 2 boneless chicken breasts, butterflied and pounded thin
  • 6 broccoli florets rough chopped
  • 1 roasted red pepper, rough chopped
  • ¼ cup of onions, chopped
  • 8 artichoke hearts
  • 8 pieces of onion potato bread torn into 1” pieces
  • 1 egg
  • 2 tablespoon butter
  • 1 teaspoon fresh black pepper
  • 1 teaspoon kosher salt
  • 2 sprigs of fresh thyme
  • ½ cup chicken stock
  • ¼ cup milk
  • 2 tablespoon favorite wing seasoning (poultry seasoning will work) – optional
  • 2 tablespoon extra virgin olive oil
  • Kitchen twine

Instructions

  1. Preheat oven to 350°F.
  2. Heat a medium skillet on medium heat.
  3. Melt butter and add in onion.
  4. Sauté for 5-10 minutes stirring occasionally until onions are translucent and with a slight brownness to the edges.
  5. In a bowl, add the bread pieces, thyme, pepper and salt.
  6. Remove the onions from the heat and spoon into the bread mixture, including any remnant butter.
  7. Add the thyme leaves, chicken stock, pepper, broccoli and artichoke hearts.
  8. Very gently mix to just combine and evenly distribute.
  9. Add in the egg, milk and chicken stock.
  10. Using your hands, mix to combine evenly.
  11. You want the stuffing to be wet but not soupy. If it’s too and doesn’t hold a shape, add an additional slice of torn bread. If it’s too dry, add more stock.
  12. Take one of the flattened chicken breasts and add ½ of the stuffing mixture to one side.
  13. Fold over the other half of the breast.
  14. Take about a 2’ length of kitchen twine and tie up the long portion of the breast, twist running the twine under the breast and tying along the top repeating again to tie the bottom. ~ Essentially you want 3 knots over the breast – one running length-wise and 2 additional ones for the top half and bottom half.
  15. Repeat with the steps 12-14 with the remaining breast and stuffing.
  16. Place in a Pam-sprayed aluminum pan (9×13) can work or a smaller brownie pan. Just make sure it’s big enough to hold both breasts but do not have them touch one another.
  17. Sprinkle each breast with salt/pepper or poultry seasoning
  18. Cover with foil and cook for 30 minutes.
  19. Remove the foil and drizzle each breast with a teaspoon of olive oil.
  20. Turn to broil and broil for 5-7 minutes or until the top of the chicken is deep golden brown and almost crisp.
  21. At this point you can flip the chicken and broil the other side but it’s not necessary.
  22. Test your chicken to ensure that it’s at 165°F – this includes the stuffing.
  23. Remove from oven and let rest for 5-7 minutes for the juices to redistribute back into the meat.

Made this Recipe?

Tag @thekitchenwhisperer on Instagram and hashtag it #thekitchenwhisperer
Recipe Card powered byTasty Recipes

 

Stuffed Chicken Breasts with Red Peppers, Broccoli and Artichoke Hearts

Sharing is caring!

Previous Post
Next Post

Reader Interactions

View Comments

Recipe Reviews & Comments

  1. Pam says

    November 17, 2011 at 10:16 am

    Oh wow! I love the way you used non-standard stuffing ingredients. I bet this would be great with sundried tomatoes or black beans! Thanks a lot! Great site!

    Reply
    • TKWAdmin says

      November 17, 2011 at 10:24 am

      Pam,

      I figured with Thanksgiving right around the corner, the last thing I wanted was ‘standard’ stuffing. Sundried tomatoes I bet would be awesome! If you’re going the black bean route I would suggested roasted corn and green chilis too! Or ohhhhhhhhh.. waterchest nuts for that crunch!

      On a side note, I have questions regarding not using bread due to wheat allergies. You could very easily substitute the bread for cooked brown rice (cook it in chicken stock for extra flavor) or even quinoa (cooked again in stock). I’ve done both before and they are fantastic! Actually when I made this for dinner I steamed broccoli and quinoa as side dishes!

      Reply

Leave a Comment & Review Cancel reply

Made it?
Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

let’s be friends

Subscribe for delicious new recipes, kitchen tips & weekly menus

Yeah!!! I'm so happy you are joining the TKW Family! You will get an immediate email asking you to confirm your subscription. If it's not in your inbox check your SPAM or JUNK folders. If you do not confirm it, you won't receive my newsletters.

What's Trending on TKW

Grilled Nashville Hot Chicken & Potato Bites
How To Perfectly Grill Italian Parmesan Asparagus
Instant Pot Homemade Cheesy Hamburger Helper
Chips & Dips Chipcuterie Grazing Board
Instant Pot Mexican Pulled Chicken
Everything Bagel No Knead Focaccia with Garlic & Oregano
Be a Hosting Guru with this Ultimate Charcuterie Board!
Chunky Portabella Mushroom Veggie Burgers
The Best Super Soft and Chewy Hoagie Bread Rolls
Back to Top
  • Recipe Index
  • instagram
  • Contact
  • Terms & Conditions
  • Privacy Policy
Site CreditsDesigned by Melissa Rose Design.Developed by Once Coupled.
0 shares