Stuffing Stuffed Chicken Breasts

Stuffed chicken breast stuffed with stuffing and served with peas.

5 from 1 vote

Stuffing Stuffed Chicken Breasts

Stuffing Stuffed Chicken Breasts have rich, savory flavors wrapped in tender, juicy chicken breasts. It’s an elegant yet approachable recipe that is perfect for weeknight dinners to special occasions. This recipe is an easy way to replicate the taste of a holiday meal without the fuss.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 795kcal

Author: Tammi

Ingredients

4 boneless chicken breasts
12 oz frozen California blend vegetables
2 stalks celery chopped into 1" pieces
1 cup red onion chopped into 1" pieces
2 cups dry stuffing mix
½ cup shredded parmesan cheese
1 egg
1 tbsp minced garlic
1 tsp paprika
1 tsp black pepper
½ tsp salt
1 tbsp fresh parsley chopped (optional)

Instructions

Preheat oven to 350F and line a rimmed baking sheet with parchment paper. Set aside.
Place the mixed vegetables, chopped onions and celery into the food processor. Pulse in 5-second intervals until all vegetables are evenly chopped (but not mushy).
Next, add the dry stuffing, parmesan cheese, egg and garlic to the processer and pulse for 2-3 seconds, 2-3 times until all ingredients are well mixed. Set aside.
Cover a cutting board or your countertop with parchment paper. Working with one chicken breast at a time, place one piece on the paper and cover with a sheet of plastic wrap (just over the top, not wrapping).
Using a meat mallet, pound and flatten the breast, starting in the middle and working outwards, until it’s an even thickness throughout, about 3/8 inch, but no less than 1/4 inch thick. Continue this process for each piece of chicken breast.
Depending on the size of the flattened breast, drop 3-4 tablespoons of the chopped veggies on the breast and spread evenly across, at about 1/3 of the way from the bottom edge.
Starting with the bottom edge, using both hands, roll the breast snuggly but not too tight so that it squeezes the filling out until the ends overlap at least 1 inch.
Use 2-3 wooden toothpicks, through both layers of the overlapped edges, to hold it together.
If the outer edges are irregular and you would prefer a neater presentation, feel free to gently trim off the protruding pieces with a chef’s knife or kitchen shears.
Continue assembling the remaining breast pieces.
Place the rolled pieces on the lined baking sheet, with the overlapped side down (as much as possible considering the placement of the toothpicks).
Season each roll with paprika, salt and pepper.
Place the baking sheet on the middle shelf in the preheated oven and bake for 35-45 minutes, or until the internal temperature reaches 165F.
Let the rolls rest for 10 minutes so the juices can redistribute. Remove the toothpicks.
Serve whole or slice into medallions and garnish with fresh parsley (optional).

Notes

Store leftover stuffed chicken in an airtight container in the fridge for up to 3 days.

Freezing: Wrap completely cooled stuffed chicken breasts in foil or plastic wrap. Then store in an airtight container or freezer bag for up to two months. For best results, thaw frozen stuffed chicken rolls in the refrigerator overnight before reheating.

Nutrition