Name: Stuffing Stuffed Chicken Breast
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 8 servings
Ingredients: 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

Stuffing stuffed chicken breast is like a reverse sandwich—protein on the outside, bread on the inside. Add a side of veggies to this main dish and you're set for dinner.

Ingredients

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

Instructions

1 Saute the veg

2 In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon of the butter until tender.

3 Make the stuffing

4 In a large bowl, dissolve the bouillon in the boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set the stuffing aside.

5 Prepare the chicken

6 Using a mallet, flatten the chicken to 1/4-inch thickness. Sprinkle it with salt and pepper, then spread the stuffing mixture evenly over each chicken breast. Roll up the stuffed chicken breasts and secure them with one or more toothpicks.

7 Bake the stuffed chicken breasts

8 Preheat the oven to 350°F. Place the chicken in a 13x9-inch baking dish coated with cooking spray. Bake it, uncovered, for 25 minutes.

9 Add the finishing touches

10 Melt the remaining 1 tablespoon butter, and after the first 25 minutes of cooking, brush the butter over the chicken. Bake it for an additional 10 to 15 minutes or until a thermometer reads 170°. Discard the toothpicks and serve.