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Stuffing Stuffed Chicken Breasts

 Stuffing Stuffed Chicken Breasts
Carol Mead of Los Alamos, New Mexico found this recipe years ago in a magazine. "It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat!” Carol Mead - Los Alamos, New Mexico
8 ServingsPrep: 35 min. Bake: 35 min.


  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter, divided
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1/4 cup boiling water
  • 3 cups soft bread crumbs
  • 3 tablespoons fat-free milk
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a small nonstick skillet, saute the onion, celery and garlic in 1
  • tablespoon butter until tender. In a large bowl, dissolve bouillon
  • in boiling water. Stir in the bread crumbs, milk, herbs and celery
  • mixture. Set aside.
  • Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper.
  • Spread bread crumb mixture over chicken; roll up. Secure with
  • toothpicks.
  • Place in a 13-in. x 9-in. baking dish coated with cooking spray.

2 of 2

Stuffing Stuffed Chicken Breasts (continued)

Directions (continued)

  • Bake, uncovered, at 350° for 25 minutes. Melt remaining butter
  • and brush over chicken. Bake 10-15 minutes longer or until a meat
  • thermometer reads 170°. Discard toothpicks. Yield: 8 servings.
Nutritional Facts: 1 stuffed chicken breast half equals 200 calories, 6 g fat (3 g saturated fat), 71 mg cholesterol, 368 mg sodium, 10 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.