\nPrep and Preheat:<\/strong> Preheat oven to 375F. Spray a 9\u00d713-inch baking dish, 2.5 to 3-quart casserole dish, or similar sized baking dish sprayed with cooking spray; set aside.<\/span><\/p>\n<\/li>\n\nStuffing: <\/strong>If you’re using boxed stuffing like Stovetop, make according to package directions or if you’re using leftover stuffing, take it out of the fridge and zap it in your microwave for about 30 seconds. Skip ahead to Step 6. <\/span>If you’d like to make stuffing for this recipe, see the next step.<\/span><\/div>\n<\/li>\n\nBread: <\/strong>I recommend cubing the bread and setting it out on a baking sheet, exposed to air, overnight. Or slice bread cubes from a stale or day old loaf of French bread or a baguette. Tips<\/strong> \u2013 Do not use sandwich bread; it’s way too soft and will disintegrate. I’ve never tried making this recipe with store bought dried bread cubes (the small and very hard bread that’s like croutons).<\/span><\/p>\n<\/li>\n\nSaute: <\/strong>To a large skillet, add the butter, onions, celery, and saute over medium-high heat to soften, about 5 minutes. Stir frequently.<\/span><\/p>\n<\/li>\n\nAdd the garlic, Italian seasoning, thyme, sage, and saute for 1 minute. Stir continuously.<\/span><\/p>\n<\/li>\n\nCombine:<\/strong> Place the stale bread cubes into the skillet, evenly drizzle the broth, sprinkle the Parmesan, parsley, and mix with a wooden spoon to evenly coat the bread. Set aside momentarily.<\/span><\/p>\n<\/li>\n\nChicken: <\/strong>Slice each chicken breast lengthwise about 3\/4 of the way around, creating a pocket. Tips \u2013 <\/strong>Go down into the chicken to create a pocket but make sure not to accidentally slice through it! Slice it like you are butterflying it but don\u2019t go quite as deep. You still want to be able to fold over the other half to hold the stuffing in.<\/span><\/p>\n<\/li>\n\nStuff:<\/strong> If you followed the stuffing recipe here, you’ll divide it between each of the four chicken breasts. If you’re using boxed stuffing or leftover stuffing, use a generous amount without overstuffing. <\/span>Stuffing the Chicken Tips <\/strong>\u2013 Because the sizes of all pieces of chicken vary, the depth and size of the pockets vary, the fluffiness or denseness of the stuffing itself, it’s hard to give an exact and precise amount. I’d say use about 1\/3 to 1\/2 cup stuffing per chicken breast, but go by how it looks rather than a set amount. Stuff them full but not to the point of exaggerated overstuffing. If they get a little too full, you may pin the top edges together with toothpicks. <\/span><\/div>\n<\/li>\n\nSeason:<\/strong> Place the stuffed chicken breasts in the prepared baking dish and evenly drizzle with olive oil and then season with Italian seasoning, garlic powder, paprika, salt, and pepper.<\/span><\/p>\n<\/li>\n\nBake:<\/strong> Bake covered <\/strong>with aluminum foil for 25 minutes. Remove the foil and bake uncovered<\/strong> for about 12-15 minutes, or as necessary, so that the internal temp of the chicken is 165F. <\/span>Tip<\/strong> \u2013 Do not guess! Make sure to take the temperature since these are big, thick pieces of chicken. If it takes more time to cook them through, bake as long as is needed.<\/span><\/div>\n<\/li>\n\nBroil, optional: <\/strong>If desired for extra crispy stuffing, you may broil the chicken for 1-3 minutes, taking care not to burn it. Keep a careful eye on it since broilers can burn food in under 1 minute.<\/span><\/p>\n<\/li>\n\nGarnish: <\/strong>Optionally garnish with fresh herbs including parsley, thyme, sage, etc.<\/span><\/p>\n<\/li>\n\nServe: <\/strong>Allow chicken to rest for a few minutes before slicing and serving. Optionally, if you have gravy these are great with gravy. See the Notes section below for my easy gravy recipe.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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Serving: <\/span>1<\/span>serving<\/span><\/span>, <\/span>Calories: <\/span>584<\/span>cal<\/span><\/span>, <\/span>Carbohydrates: <\/span>68<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>40<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>17<\/span>
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