Learn how to make flavorful, quick, and easy stuffing stuffed chicken breast, one of the most delicious recipes for stuffed breast I have tried, and serve next time you need something quick but impressive. Great meals don't need to be too complicated. Let me show you!

FOR THE STUFFING MIXTURE – 1 red bell pepper – 1 small red onion – ¼ cup pitted green olives – 4 garlic clove – 4 tablespoons of butter at room temperature – 4 tablespoons of breadcrumbs – 1 raw pork sausage or chicken sausage stuffing FOR THE SAUCE – ⅓ cup of olive oil – Juice of 1 lemon – 4 sprigs of fresh parsley


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)


Place the ground butter mixture in the mixing bowl, add breadcrumbs and sausage, and thoroughly combine stuffing mix. Set aside.Combine bell pepperonion, olivesgarlic, and butter in the food processor vase. Pulse until it turns into a coarse paste.

Step 1:

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 2:

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.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. When all the liquid has evaporated measure remove the breasts from the heat.

Step 3:

While the breasts cook make the sauce by mixing olive oillemon juiceparsley, and a ¼ teaspoon of salt with the blender.

Step 4:

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

Step 5:

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