Description
Delicious and tender chicken breasts stuffed with a flavorful vegetable breadcrumb stuffing, baked to perfection with a hint of paprika for a beautifully golden crust. This recipe combines sautéed celery, carrots, onion, and herbs to create a moist, savory stuffing wrapped inside thinly pounded chicken breasts, making for a satisfying and elegant main dish perfect for any dinner.
Ingredients
Scale
For the Chicken and Stuffing
- 4 boneless chicken breasts, pounded thin
- 2 cups breadcrumbs or cubed bread (preferably day-old)
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 small onion, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 2 tablespoons butter (optional)
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil or cooking spray. Pound the boneless chicken breasts thin to facilitate easy rolling and uniform cooking.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped celery, carrots, and onion. Sauté for 5–7 minutes until softened and aromatic, enhancing their flavor for the stuffing.
- Make Stuffing Mixture: Transfer the sautéed vegetables to a mixing bowl. Add breadcrumbs, chopped fresh parsley, garlic powder, salt, pepper, and chicken broth. Mix well until the stuffing is evenly moist. Adjust moisture with extra broth if needed for binding.
- Stuff and Roll Chicken: Lay the pounded chicken breasts flat. Spoon a generous amount of the stuffing onto each breast, leaving the edges clear. Roll each breast tightly to encase the stuffing and secure with toothpicks or kitchen twine, placing seam side down in the baking dish.
- Season and Bake: Sprinkle the rolled chicken breasts with paprika for flavor and color. Bake in the preheated oven for 30–35 minutes, or until the internal temperature reaches 165°F (74°C). Optionally, broil for 2 minutes at the end to achieve a golden crust, watching carefully to avoid burning.
Notes
- Use day-old bread for the best texture in your stuffing.
- Pounding the chicken breasts thin ensures even cooking and easier rolling.
- You can add extra chicken broth if the stuffing seems dry to help it bind better.
- Secure the chicken rolls with toothpicks or kitchen twine to prevent the stuffing from falling out during baking.
- Optional broiling at the end adds a crispy golden top—watch carefully to prevent burning.
- Let the chicken rest for a few minutes after baking before slicing to retain juices.
