Simple Stuffed Chicken Breasts..for two or more!

Feel like stuffed chicken, but not all the work? These stuffed chicken breasts use leftover or boxed stuffing to make this amazing meal. Sure to please whoever you’re serving!

Stuffed Chicken Breasts... for two or more!
Yield: 2 servings... or double the recipe for added servings

Ingredients:

2 – 5 ounce boneless, skinless chicken breasts (or 1 large chicken breast butterflied)
1/2 cup panko bread crumbs
1/4 teaspoon kosher salt
1/8 teaspoon dried thyme
1/8 teaspoon garlic powder Dash black pepper
1 egg
3⁄4 cup stuffing, prepared
Olive oil and/or vegetable spray

Equipment Needed:

Two small mixing or cereal bowls Measuring spoons
Dry measuring cups
Cutting board
Rolling pin or meat mallet
Shallow baking pan, 7 x 5 or 8 x 8 inch
Plastic wrap or waxed paper
Tooth picks

Over the holidays we always seem to have a lot of leftover stuffing. I tire of the same old stuffing casseroles, so came up with this simple way to use it up. My hubby loves stuffing, so we often dress up boxed stuffing to fill the chicken breasts too... when it’s not the holiday season. Most of the ingredients to make this dish you might have on hand too! Don’t feel like stuffing? Fill them with Swiss cheese and ham... makes a quick Cordon Bleu!

Preheat oven to 350 F.

Begin by taking two small, shallow bowls and scrambling the egg in one bowl and combining the bread crumbs and seasonings in the other. Set them aside as you prep the chicken.

First step is to flatten the chicken for stuffing. If starting with one large chicken breast (rather than individual ones), cut the large breast in half and butterfly each side, by cutting thinly to make about 1 inch thick, as shown. Lay butterflied or smaller chicken breasts on top of plastic wrap or waxed paper and cover with another piece of wrap. Here’s where you get your frustrations out! Bang away until they are the size you need. Using a rolling pin or meat mallet, flatten the chicken breasts to ~1⁄2 inch thickness and 6 – 8 inches in diameter. Place half of the prepared stuffing on each half of the breast and fold the chicken over to cover the stuffing. Use a toothpick to keep the stuffing from coming out while breading.

Next step is breading the stuffed breasts! Dip breasts in egg mixture to coat well. Shake off excess egg. Dredge or roll in seasoned bread crumbs well, so each is well coated. Place breaded chicken in a baking pan drizzled or sprayed with olive oil. When chicken is panned, spray lightly with olive oil or vegetable spray before baking. Bake chicken for 40 – 45 minutes and slightly golden brown.