Wednesday, August 11, 2010

Stuffed Chicken Breasts

Stuffed Chicken Breasts

3 chicken breasts
12c ripped bread
1 c finely chopped celery
1 c finely chopped onion
1 egg
1/2 stick of butter
salt and pepper
olive oil

  • the morning prior to preparing this meal, rip your bread and chop celery and onions (you get the best result using an actual chopper)
  • add salt and pepper and allow to sit all day and over night and all the next day
  • do NOT cover.. you want your bread to get a little hard.
  • the next day, take your chicken breasts, turn them on their side and hold in place with tongs
  • cut a groove down through the middle... don't cut the whole way down to the botttom nor side to side.. you want to make a decent sized pocket.
  • rub your chicken with olive oil and garnish with salt and pepper
  • melt 1/2 stick of butter and add to stuffing mix
  • add egg and mix
  • stuff the stuffing in the pocket of the chicken
  • keep packing it down in tightly.. you'll be surprised at how much will actually fit in the breast!
  • loosely wrap in aluminum foil
  • bake at 375 for 45 minutes or until juices run clear
  • remove chicken from oven and open the tops of the foil
  • place back in the oven for another 10 minutes

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