Description
Juicy chicken breasts filled with a savory stuffing of breadcrumbs, vegetables, and herbs, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, pounded thin (about 6 oz / 170 g each)
- 2 cups breadcrumbs or cubed bread (preferably day-old) — ~200 g
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 small onion, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 2 tablespoons butter (optional, for brushing or dotting)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add chopped celery, carrots, and onion and sauté until softened, about 5–7 minutes.
- Transfer the sautéed vegetables to a bowl. Add breadcrumbs, parsley, garlic powder, salt, and pepper, and chicken broth. Stir until the mixture is moistened but not soggy.
- Lay each pounded chicken breast flat on a cutting board. Spoon equal portions of the stuffing onto each breast, leaving a small border around the edges.
- Roll each chicken breast tightly and secure with toothpicks or kitchen twine, placing seam-side down in the prepared baking dish.
- Sprinkle with paprika and, if using, dot or brush with butter.
- Bake for 30–35 minutes until chicken reaches an internal temperature of 165°F (74°C). Let rest for 5 minutes before serving.
Notes
For a lighter version, use whole-wheat breadcrumbs and omit butter. Experiment with different herbs and cheeses for varied flavors.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 526
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 59g
- Cholesterol: 80mg