Stuffed Herby Chicken Breasts
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- For Stuffing
- 1 Tbsp unsalted butter
- ½ cup chopped onions
- 1 Tbsp fresh Sage (finely chopped; plus extra leaves for garnish)
- 1 cup Chicken broth
- ½ cup kalamata Olives (pitted and chopped)
- 3 cups herb-seasoned stuffing mix (Pepperidge Farm® recommended)
- For Chicken
- 4 boneless, skinless Chicken breasts (halves)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp olive oil (divided)
- ½ Tbsp butter
Preparation steps
1.
For Stuffing:
2.
Melt the butter in a saucepan, set over medium-high heat. Stirring frequently, saute the onions and chopped sage until tender, about 6 minutes. Add the broth; bring to a simmer and remove from heat source.
3.
Add olives and stuffing mix. Toss well to combine. Cover and set aside.
4.
For Chicken:
5.
Preheat oven to 375º F. Coat a baking dish with nonstick cooking spray.
6.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife, make a deep horizontal pocket in each chicken breast. Season well with salt and pepper and set aside.
7.
Heat olive oil and butter in a skillet, set over medium-high heat.. Once the oil is hot, place the chicken breasts in the skillet and cook for 3 to 4 minutes on each side, or until golden brown. Fill each pocket with stuffing mix. Transfer chicken to prepared baking dish and cook for 12 to 15 minutes, or until the chicken is cooked through and the filling is hot.
8.
Garnish sage leaves, divided between plates and serve with your favorite vegetable.
