Portions: 4 servings Calories: 416kcal |
This stuffed chicken breasts are an easy chicken recipe with an attractive presentation and easy-to-find ingredients that you probably have around the house, and this one made with a flavorful, juicy, quick, and easy stuffing will be a new favorite. I give you the instructions to cook them two different ways: on the stovetop, or on the grill.
By - Revised . Original Jul 9, 2012.
Quick and Easy Stuffing Stuffed Chicken Breast Recipe.
Why we ❤️ it
- Chicken is inexpensive, abundant, and usually are easy recipes even for the beginner cook.
- If you find chicken breasts a bit lacking in flavor, moistness, and excitement, then you'll love this way of serving them.
- Whenever I invite large groups of people, and if I am not sure about what everyone likes, I serve these stuffed chicken breasts, they're easy to scale up for large groups.
- It is hard to go wrong with stuffed breasts, especially served in such a fancy-looking way and serve no boring chicken dinner. I am sure the whole family will love it.
Quick and Easy Stuffing Stuffed Chicken Breast Recipe
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Utensils and tools
Ingredients
For the stuffing mixture
- 1 red bell pepper
- 1 small red onion
- ¼ cup pitted green olives
- 4 garlic cloves
- 4 tablespoons butter, at room temperature
- 4 tablespoons breadcrumbs
- 1 raw pork sausage, or chicken sausage
For the chicken breast
- 4 chicken breast, boneless skinless, see notes
- 4 teaspoon salt, divided
- 2 teaspoons garlic powder
- 1 teaspoon pepper, freshly-cracked, or ground
- 1 tablespoon vegetable oil, (corn, peanut, or soy)
For the sauce
- ⅓ cup olive oil
- Juice of 1 lemon
- 4 sprigs fresh parsley
Preparation
1. For the stuffing
- Combine bell pepper, onion, olives, garlic, and butter in the food processor vase. Pulse until it turns into a coarse paste.Place the ground butter mixture in the mixing bowl, add breadcrumbs and sausage, and thoroughly combine stuffing mix. Set aside.
2. Cut the breasts
- Using a very sharp knife cut alongside the breasts, opening from the thickest part of the breast to carve a pocket, this way the meat will have a fairly even thickness on both sides.Season the breasts, inside and out, with a teaspoon of salt, the garlic powder, and black pepper. Proceed with stuffing chicken breasts with the butter and sausage stuffing. Hold them closed using toothpicks.
3. Cook
- - To cook in a skillet:Heat the vegetable oil in a skillet over medium high heat. Brown the breasts, on both sides, being careful with oil splatter.Reduce the heat to medium heat and cover with a tight-fitting lid. The stuffing will release enough liquid for the breasts to cook. Turn regularly so the breasts cook evenly on both sides.When all the liquid has evaporated (about 20-25 minutes from the start) measure remove the breasts from the heat.- To cook on the grill:Heat the grill over high temperature. Grease the grill with some vegetable oil to prevent the meat from sticking. Place chicken on the grill and cook covered for 10 minutes, Turn and grill covered for another 10 minutes. Remove from the grill.
4. Make the sauce
- While the breasts cook make the sauce by mixing olive oil, lemon juice, parsley, and a ¼ teaspoon of salt with the blender.
5. Serving
- To serve, remove the toothpicks and serve the breasts garnished with the parsley sauce.
Top tips
- Buying whole chicken: One of my favorite things to do with chicken is buying a couple of whole chickens, separating them in pieces, and packing them separately. The chicken breasts are the first to go, and on the same day, I throw all the bones and gritty parts on a pot to make a whole lot of chicken broth.
- Extra servings: Double the ingredients to make extra servings. You can freeze half the stuffed chicken breasts in an airtight container, and fit it into another week's weekly meal plans. This is the perfect dish to freeze, leave in the fridge for thawing, and finish it at night.
- Cleaning chicken: Since skinless chicken breasts is lean meat that tends to overdry, you can try cooking it with the skin on to maximize the juiceness. You can remove the excess fat under the skin if you wish, and cook skin-side down first, then turn and finish skin side up for an extra tasty recipe.
- Carving chicken: To slice the chicken breast for stuffing, carve with a sharp knife starting from the thick part of the breast to form a pocket of even thickness on both sides.
- Seal chicken: To seal stuffed chicken, use toothpicks, or tie the chicken breast with cooking twine. ⚠️ Remember to remove them before serving.
Serving suggestions
This chicken breast dinner can be complete with just some salad, or perhaps some air fryer potatoes, or baked sweet potatoes. This chicken also goes great with this interesting baked boursin pasta dish.
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What's the best way to stuff chicken breast?
The best chicken breast stuffing has to add flavor and moistness to the chicken. This combination of sausage and vegetable stuffing does that.
This is not my only stuffed chicken recipe, try this one stuffed with spinach and cheese.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
SO amazing! I made these stuffed with red bell pepper, greek olives with feta, and obvio, ajo, with a tangy yogurt sauce. For 'dinner rolls' I did the baked yucca balls with gouda, big ones, perfect for soaking up juices. And swiss chard steam-sauteed on the side. Queee rico! Gracias!… Read more »
When is the garlic added?
Step 3. Thanks for commenting.