Garlic-Parmesan Stuffed Chicken Breasts

Seems I’ve been on a bit of a chicken kick lately. A number of my recent posts involve it as a main ingredient. My husband and I eat a lot of chicken as our primary protein because it is lean and versatile. But I think we need to mix it up a bit in the new year. Resolution Number One. Well, right after get in shape, eat healthier, organize my house and spend fewer hours on my gadgets. Then I’ll mix things up – in my KitchenAid mixer – another gadget. Never mind. I guess some resolutions aren’t meant to be fulfilled.

So if you are looking for a lovely way to mix things up with chicken, try this stuffed chicken breast recipe. It would be tasty with turkey as well. The stuffing got a thumbs-up from the hubby.

Garlic-Parmesan Stuffed Chicken BreastsIngredients
1/4 cup Butter
1 cup chopped Onion
2 cloves Garlic, minced
1 cup Plain Bread Crumbs (not pictured, oops)
1 cup chopped Fresh Parsley
1/2 cup Chicken Broth
1/2 cup grated Parmesan Cheese
1/8 cup chopped Fresh Sage
2 boneless, skinless Chicken Breasts
1 tsp. Salt
1 tsp. Black Pepper
2 Tbsps. Olive Oil
Butcher’s Twine

In a cast iron skillet, melt the butter over medium-high heat.

In a cast iron skillet, melt the butter over medium-high heat.

Add the onion and garlic.

Add the onion and garlic.

Cook until browned, about 5 minutes.

Cook until browned, about 5 minutes. Remove from heat.

Add the bread crumbs, parsley, chicken broth, Parmesan cheese, and sage.

Add the bread crumbs, parsley, chicken broth, Parmesan cheese, and sage.

Mix thoroughly and allow to cool.

Mix thoroughly and allow to cool.

Butterfly the chicken breasts without cutting all the way through.

Butterfly the chicken breasts without cutting all the way through.

Cover with plastic wrap and pound with mallet until 1/2-inch thick.

Cover with plastic wrap and pound with mallet until 1/2-inch thick.

Season with salt and pepper.

Season with salt and pepper.

Add stuffing over chicken in an even layer.

Add stuffing over chicken in an even layer.

Tightly roll up the chicken breasts and secure with butcher's twine.

Tightly roll up the chicken breasts and secure with butcher’s twine.

Heat the olive oil in a cast iron skillet (I used the same one that I used for the stuffing) and sear each side of the rolled chicken breasts, about 1-2 minutes on each side, until browned.

Heat the olive oil in a cast iron skillet (I used the same one that I used for the stuffing) and sear each side of the rolled chicken breasts, about 1-2 minutes on each side, until browned.

Bake in a 300-degree oven for 20-25 minutes until the internal temperature is 155-degrees. Let the chicken breasts rest for 10 minutes before slicing.

Bake in a 300-degree oven for 20-25 minutes until the internal temperature is 155-degrees. Let the chicken breasts rest for 10 minutes before slicing.

Slice and serve with your favorite vegetable, like steamed artichokes.

Slice and serve with your favorite vegetable, like steamed artichokes.

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5 comments on “Garlic-Parmesan Stuffed Chicken Breasts

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