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.