All of the stuffed Turkey flavor and feels in an easier Stuffing Stuffed Chicken Breast recipe. Chicken breast is pounded out thin and then a savory, homemade herbed stuffing is rolled up inside. The chicken is first seared in a pan for maximum flavor and then finished in the oven. Every bite has the browned crispy chicken and amazing moist stuffing.
Break bread up into small piece and leave out overnight to dry. Dice the onions and the celery. Chop the parsley. Slice the mushrooms if needed. Store the onions and celery together but the mushrooms and parsley separately in the fridge.
Over medium heat, add 2 tablespoons of the butter and let melt. Once melted, add the sliced mushrooms, spread out into a single layer, and let cook to brown for 2-3 minutes. Stir to brown all sides and cook for another 5 minutes until reduced by half. Then add the onions and celery and cook until soft and translucent, about 8 minutes. Finally, add in the rest of the butter and keep the heat on just until it melts.
In a large bowl. add the dried bread, cooked onions and celery, mushrooms, poultry seasoning, salt, pepper. Mix to combine. Drizzle ½ cup of the broth over the bread to moisten and mix with your hands.
Beat the egg with ¼ cup of broth (cooled). Add it to the bread along with the parsley and mix with hands to distribute evenly.
Test the stuffing to see if it is moist and clumps together in your hands. If the bread still looks dry, drizzle in another ¼ cup of broth as needed and mix with hands until fully moistened. but not too wet.
In a preheated (high heat) large saute pan, drizzle Olive Oil (to coat) and sear the chicken on all sides. Then put into the preheated oven to cook for 15-20 minutes, until the internal temperature reaches 165 degrees F.
Here are stuffing variations that you can make based on your preferences!
This version incorporates roasted and peeled Chestnuts! My mother in law introduced me to adding chestnuts to stuffing and I absolutely adore them. The chestnuts add a meatiness and texture to the stuffing without having to add sausage or other actual meat. They are softer than other nuts when roasted and have only a slight nutty flavor.
You can really add as much or as little as you like, but I usually add an entire 15-16 ounce jar. I do recommend rough chopping the chestnuts of they are whole as whole is too large for a bite.
All of the other ingredients in the recipe remain the same. Add the chestnuts into the stuffing bowl at the same time as the onions and celery are added. Follow the instructions from there.
This next version incorporates crispy salty and smokey bacon with sweet apples and is incredibly fun and yummy. For this recipe, you can eliminate the mushrooms, but the rest of the ingredients remain the same.
Here is what you will need additionally:
Preheat a large frying pan. Add the diced bacon on medium-low heat. Stir so that the bacon doesn’t burn. Render the fat and crip the bacon, about 10 minutes. Remove the bacon with a slotted spoon leaving the fat behind and place on a plate lined with paper towel. Set to the side or store in the fridge if doing this in advance.
To the bacon fat, follow the recipe for adding the onions and celery. When they are done cooking (soft and translucent) mix in the apples in the pan, just so all of the bacon flavors coat the apples. Then follow the recipe instructions from here, starting with the addition of the rest of the butter to the pan. The bacon can be added to the stuffing mixture along with the veggies and apples.