Description
Juicy chicken breast stuffed with a savory Thanksgiving filling of herb bread cubes and dried cranberries.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 cup bread cubes
- 1/2 cup dried cranberries
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup chicken broth
Instructions
- Preheat your oven to 375°F.
- In a bowl, mix bread cubes, cranberries, onion, celery, poultry seasoning, salt, and pepper. Drizzle with 1 tablespoon olive oil.
- Butterfly each chicken breast by slicing horizontally, but not all the way through. Open like a book.
- Divide stuffing equally among the breasts. Fold over and secure with toothpicks.
- Heat remaining oil in an oven-safe skillet over medium-high heat. Sear chicken 3 minutes per side until golden.
- Pour chicken broth into the skillet. Transfer to oven and bake 20 minutes until internal temperature reaches 165°F.
- Let rest 5 minutes before removing toothpicks and serving.
Notes
- Use gluten-free bread cubes for a gluten-free version.
- Add fresh herbs like sage or thyme for more flavor.
- If using toothpicks, soak them in water first to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed breast
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
- Cholesterol: 95