Thursday, April 25, 2013

Newfoundland Stuffed Chicken Breast

Serves 6

6              6 oz Skinless boneless chicken breasts

¼ cup    Margarine
4 cups   Bread crumbs
4 tbsp    Mt. Scio Savoury
2 tsp      Onion powder
½  tsp    Garlic powder
¼ cup    Chicken stock
Salt and pepper to taste

Start by butterflying the breasts. Lay a breast flat on a cutting board. Using a sharp knife, starting at the thinner side, cut the breast in half horizontally stopping just before cutting all the way through. Spread open the breast and place onto a plate. Continue until all 6 breasts are butterflied. Wrap up the breasts and store in the fridge until needed.

Optional: You can lay the breast out and cover it with plastic wrap and very gently pound it out to even thickness using the flat side of a meat mallet. Be careful not to beat up the chicken too much.

In a large frying pan, slowly melt the margarine over low heat. Meanwhile combine the bread crumbs, savoury, onion powder, garlic powder, salt and pepper in a large bowl. Add the bread crumb mixture into frying pan. Then pour the chicken stock into the pan and stir well to combine and cook all the ingredients until the stuffing starts to brown. Set aside and let cool.

When the stuffing is cooled, press a handful into an egg shaped ball and place it in the center of each butterflied chicken breast. Fold the edges toward the center to completely cover the stuffing. Place the stuffed chicken breasts, seam side down into the prepared baking dish and bake in a preheated 375 degree F oven. Bake for 35 minutes or an internal temperature of 180 F. Serve with gravy and your favorite vegetables.

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