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Stuffed Chicken Breast Recipe

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Chicken breast halves are perfect when cooking for one... just wrap and freeze them individually, then thaw and cook one at a time.—Alvena Franklin, Coldwater, Michigan

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Stuffed Chicken Breast Recipe

Prep: 10 min. Bake: 50 min.

Yield: 1 Servings

10 50 60

Ingredients

1 bone-in chicken breast half
1/8 teaspoon each salt and pepper
1 tablespoon chopped onion
1 tablespoon chopped celery
1 tablespoon butter
1/8 teaspoon each dried thyme, basil and parsley flakes
2 slices day-old white bread, cubed
2 tablespoons chicken broth

Directions

Place chicken with skin side down on a piece of heavy-duty foil large enough to fold over the chicken. Sprinkle with salt and pepper; set aside. In a skillet, saute onion and celery in butter until soft; stir in seasonings, bread and broth. Place in cavity of chicken; fold over top and seal. Place in a small baking pan. Bake at 375° for 45 minutes. Open foil and bake 5 minutes more or until chicken is tender, juices run clear and stuffing is lightly browned. Yield: 1 serving.

Nutritional Facts 1 serving (1 each) equals 502 calories, 24 g fat (10 g saturated fat), 142 mg cholesterol, 897 mg sodium, 26 g carbohydrate, 2 g fiber, 44 g protein.

Originally published as Stuffed Chicken Breast in Taste of Home April/May 1995, p16

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