Stuffed Chicken Breast with Stuffing Recipe
This is my Stuffed Chicken Breast with Stuffing Recipe, made on the stove top with a really simple homemade stuffing.
Servings: 4 people
Calories: 564kcal
Ingredients
- 4 chicken breasts
- 4 portions of mashed potato
- chicken gravy
- chives finely sliced
For the stuffing
- 50 g dried apricots finely chopped
- 25 g panko breadcrumbs
- 1 teaspoon dried sage
- 5 g parsley finely chopped
- 50 g almonds finely chopped
- 225 g sausage meat
- 3 garlic cloves minced
- 1 shallot finely chopped
- salt and pepper
Instructions
- In a medium-sized bowl, combine all of your stuffing ingredients; chopped dried apricots, breadcrumbs, sage, parsley, chopped almonds, sausage meat, minced garlic, finely chopped shallots, salt, and pepper.
- Get your chicken breast and gently press down on the top of the chicken breast with your non-dominant hand to keep it steady. Use a sharp knife and start at the thickest part of the chicken breast, near the side edge. Insert the knife into the breast, moving the knife deeper, leaving about ¼ inch of meat intact on all sides of the pocket to ensure the stuffing doesn’t leak out. Remove the knife and use a spoon or your fingers to fill the pocket with stuffing. Repeat for all 4 chicken breasts.
- Place a skillet/frying pan on medium heat and drizzle in 1-2 tablespoon of olive oil. Add in your stuffing stuffed chicken breasts and fry on each side for 5 minutes. Then reduce the heat to low, cover with a lid and cook on each side for another 5 minutes until cooked through.
- Meanwhile, prepare your mashed potato and gravy. When your stuffed chicken breasts are cooked, serve up with mashed potato, gravy, chives, and enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so scroll up this blog to follow along.
To double quantity: This recipe can be doubled to make stuffing stuffed chicken breasts for 8 people.
Storage: Place any leftover cooked stuffed chicken breast with stuffing in airtight containers and into the fridge for up to 3 days.
Freezing: Place any leftover cooked stuffed chicken breast with stuffing in airtight containers and into the freezer for up to 3 months. Thaw overnight and then reheat in the microwave or in the oven at 160C/320F until piping hot.
Stuffing leftovers: I love to fry up any stuffing leftovers and serve it with mashed potato and gravy!
Nutrition
Calories: 564kcal | Carbohydrates: 17g | Protein: 61g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 185mg | Sodium: 669mg | Potassium: 1262mg | Fiber: 3g | Sugar: 8g | Vitamin A: 668IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 3mg