Ingredientes para Baked Stuffed Boneless Chicken Breasts
- 4 boneless, skin-on or skinless chicken breasts
- 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper (for seasoning chicken)
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup unseasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon salt (for stuffing)
- 1/4 teaspoon ground black pepper (for stuffing)
- 1/4 cup chicken stock
- 1 tablespoon olive oil
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Cómo preparar Baked Stuffed Boneless Chicken Breasts
- Preheat oven to 350°F (175°C).
- Rinse and pat dry 4 boneless, skin-on or skinless chicken breasts.
- Trim excess fat from the edges of the chicken breasts.
- Gently pound each chicken breast between sheets of plastic wrap to 3/8-inch thickness.
- Season both sides of the chicken breasts with salt and pepper.
- In a medium skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes. Stir in 2 cloves minced garlic and cook for 30 seconds.
- Transfer the onion and garlic mixture to a bowl. Add 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in 1/4 cup chicken stock until the mixture is moist but not soggy. It should hold its shape when squeezed gently.
- Lightly oil a 13x9 inch baking dish.
- Place approximately 1/4 cup of the stuffing mixture onto the center of each chicken breast.
- Fold the chicken breasts over the stuffing, tucking in the sides to completely enclose the filling.
- Place the stuffed chicken breasts seam-down in the prepared baking dish. Brush with 1 tablespoon olive oil and season with salt and pepper.
- Bake for 20-30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C).
- Let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
8g
Fat
24g
Carbs
6g
