This makes a chicken breast with stuffing inside. Very easy to do and presents nicely.
Baked Stuffed Chicken Breasts
8 boneless skinless chicken breast
2-3 tbsp. butter
1/3 cup onion, finely chopped
1 tsp. garlic, minced
2 cups dry breadcrumbs
1/4 cup parmesan cheese
1/4 cup parsley, chopped
1/2 tsp. rosemary, crumbled
1/2 tsp. dried sage, crumbled
1/2 tsp. salt
1/3 – 2/3 cup chicken broth
Flatten chicken breast to about 3/8 inch thick. Season with salt and pepper. Heat butter in skillet over medium high heat, add and cook onion and garlic until soft but not brown, about 5 minutes.
Add into remaining ingredients. Stir in chicken broth. The stuffing should be moist enough to hold together in a crumbly ball when firmly squeezed in the hand. Do not over moisten. Taste and adjust the seasoning.
Lightly oil a 13×9 baking dish. Place 1/4 cup of stuffing in the center of each breast, press lightly to compact it. bring the top and bottom flaps of the chicken up and over the stuffing, slightly overlapping the ends, then fold up the sides to enclose stuffing completely. lay packets seam side down in prepared dish (I just folded the sides over – some of the stuffing fell out during the cooking process but it still tasted fine). Brush chicken with olive oil and season with salt and pepper.
Bake until the chicken is lightly browned and feels firm when pressed, about 30 minutes at 350F/180C