Easy Stuffing Stuffed Chicken Breast Recipe

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. Two amazing options to serve on special occasions or everyday dinners.

Why I ❤️ it • Recipe • Ingredients • Preparation

Why I ❤️ it

Chicken is inexpensive, abundant, and usually are easy recipes even for the beginner cook. But if like me, you find chicken breasts a bit lacking in flavor, moistness, and excitement, then you'll love this way of serving them. This is not my only stuffed chicken recipe, try this one stuffed with spinach and cheese.

Whenever I invite large groups of people, and if I am not sure about what everyone likes, I serve chicken (with a vegan version thrown in should there be a vegan in the group). It is hard to go wrong with stuffed breasts, especially served in such a fancy-looking way. So, enjoy one of my favorite recipes, and serve no boring chicken dinner. I am sure the whole family will love it.

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Utensils and tools

• Food processor
• Large mixing bowl
• Toothpicks
• Large cast iron skillet or grill
• Immersion blender

Ingredients

For the stuffing mixture

• 1 red bell pepper
• 1 small red onion
• ¼ cup pitted green olives
• 4 garlic cloves
• 4 tablespoons of butter at room temperature
• 4 tablespoons of breadcrumbs
• 1 raw pork sausage or chicken sausage stuffing

For the chicken breast

• 4 boneless skinless chicken breast (see notes)
• 4 teaspoons of salt, divided
• 2 teaspoons of garlic powder
• 1 teaspoon of pepper (freshly-cracked, or ground)
• 1 tablespoon of vegetable oil, (corn, peanut, or soy)

For the sauce

• ⅓ cup of olive oil
• Juice of 1 lemon
• 4 sprigs of fresh parsley

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 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.

Step 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.

Step 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.

Step 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.

Step 5: Serving

To serve, remove the toothpicks and serve the breasts garnished with the parsley sauce.

Variations

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.

Top tips

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.

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.

Serving suggestions

This chicken breast dinner can be complete with just some salad, or perhaps some air fryer potatoes, or baked sweet potatoes.

Nutritional information

Calories: 416kcal - Carbohydrates: 4g - Protein: 49g - Fat: 22g - Saturated Fat: 4g - Cholesterol: 145mg - Sodium: 925mg - Potassium: 935mg - Fiber: 1g - Sugar: 2g - Vitamin A: 1445IU - Vitamin C: 54.4mg - Calcium: 24mg - Iron: 1.2mg

FAQs

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