Posts may contain affiliate links. Please see my Privacy Policy for further details.
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 Breasts – Redux!
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
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 tbl butter
- 1 tsp fresh black pepper
- 1 tsp kosher salt
- 2 sprigs of fresh thyme
- ½ cup chicken stock
- ¼ cup milk
- 2 tbl favorite wing seasoning (poultry seasoning will work) – optional
- 2 tbl extra virgin olive oil
- Kitchen twine
Instructions
- Preheat oven to 350°F.
- Heat a medium skillet on medium heat.
- Melt butter and add in onion.
- Sauté for 5-10 minutes stirring occasionally until onions are translucent and with a slight brownness to the edges.
- In a bowl, add the bread pieces, thyme, pepper and salt.
- Remove the onions from the heat and spoon into the bread mixture, including any remnant butter.
- Add the thyme leaves, chicken stock, pepper, broccoli and artichoke hearts.
- Very gently mix to just combine and evenly distribute.
- Add in the egg, milk and chicken stock.
- Using your hands, mix to combine evenly.
- 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.
- Take one of the flattened chicken breasts and add ½ of the stuffing mixture to one side.
- Fold over the other half of the breast.
- 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.
- Repeat with the steps 12-14 with the remaining breast and stuffing.
- 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.
- Sprinkle each breast with salt/pepper or poultry seasoning
- Cover with foil and cook for 30 minutes.
- Remove the foil and drizzle each breast with a tsp of olive oil.
- Turn to broil and broil for 5-7 minutes or until the top of the chicken is deep golden brown and almost crisp.
- At this point you can flip the chicken and broil the other side but it’s not necessary.
- Test your chicken to ensure that it’s at 165°F – this includes the stuffing.
- Remove from oven and let rest for 5-7 minutes for the juices to redistribute back into the meat.
Recipe Card powered by
- Stuffed Chicken Breasts with Red Peppers, Broccoli and Artichoke Hearts
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!
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!