Baked stuffed chicken breasts is one of the easiest and delicious recipes I have ever made. It’s great any time of the year but so nice during the Holidays. I usually make them up a couple of times each year regardless of the occasion. It’s much simpler than a whole chicken or turkey with a similar outcome. As always, give the recipe a try, and let us know how you like it.
There are a few variations to our stuffed chicken breasts. To begin with, we always use a boneless, skinless butterfly breast. You can, however, use a whole boneless, skinless breast and slice it down the middle. When flattening out the chicken, try and be gentle. If you pound too hard, you’ll compromise the fibres in the meat and it will become tough or fall apart.
There are a couple of options in terms of the stuffing. Stovetop stuffing is used in this recipe which yields a delicious and well spiced dressing. If you have some extra time on your hands, feel free to make it from scratch. We have an excellent homemade stuffing recipe. If you do buy another brand from the store and find it a touch bland, add a bit of sage, salt, and pepper to enhance it.
I like Tex Mex cheese, but you can add the cheese of your choice. Mozzarella or even Monterey Jack would certainly be nice, as well.
Extra spices can be added to the baked stuffed chicken breasts. For example, a bit of onion powder or garlic can be used if you are so inclined. I like lots of pepper, but you can salt and pepper it per your taste.
About half an hour at 350 degrees F. bakes the chicken perfectly. Ovens do vary, however, so keep an eye on the breasts. I drizzle some olive oil over the top of the chicken breast to ensure they don’t get to dry while baking.
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- 2 boneless, skinless chicken breasts or butterfly breasts
- 1/2 box of stovetop stuffing cooked according to package instructions
- 1/2 cup of cheddar cheese, grated
- salt and pepper to taste
- 2 tbsp of olive oil
- Preheat the oven to 350 degrees F or 177 C.
- Place the chicken breasts on a flat surface and cover them with cling wrap. Use a meat tenderizer or flat object to pound them out to about 1/4 inch thick.
- Season each breast with salt and pepper.
- Spread the stuffing over the top of each breast coming about 1/2 inch from the edge.
- Sprinkle the cheese over the top.
- Roll the breasts into a log shape and secure them with a couple of toothpicks.
- Drizzle the olive oil over the top followed by salt and pepper to taste.
- Place the chicken rolls in the oven for about 30 minutes or until the juices run clear.
- Serve and enjoy your baked stuffed chicken breasts.
