A Very Different Chicken and Stuffing
Elevate your weeknight dinner game with "A Very Different Chicken and Stuffing," a delightful twist on classic comfort food. This recipe combines tender, juicy chicken breasts stuffed with a fragrant, homemade stuffing featuring green apples, pecans, and aromatic herbs like sage and thyme. A creamy sauce of chicken soup and heavy cream blankets the dish, topped with a sprinkling of Parmesan for a golden, cheesy finish. Perfect for a cozy family meal, this easy-to-make baked dish offers the ultimate blend of savory, sweet, and nutty flavors. Ready in just over an hour, it’s the next-level dinner idea you didn’t know you needed!
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Recipe Information
Ingredients
- 4 pieces chicken breasts, boneless and skinless
- 2 tablespoons butter
- 1 large yellow onion, finely chopped
- 2 stalks celery, chopped
- 1 medium green apple, peeled and diced
- 2 cloves garlic, minced
- 1.5 cups dried breadcrumbs
- 0.75 cup chicken broth
- 0.5 cup pecans, chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 can (10.5 oz) cream of chicken soup
- 0.5 cup heavy cream
- 0.25 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the butter in a large skillet over medium heat. Add the chopped onion and celery, and sauté until softened, about 5 minutes.
Stir in the diced green apple and minced garlic, cooking for an additional 2 minutes until fragrant.
Remove the skillet from heat and stir in the breadcrumbs, chicken broth, chopped pecans, dried sage, dried thyme, salt, and black pepper. Mix until the stuffing is evenly moistened.
Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
Stuff each chicken breast with about 1/4 of the prepared stuffing mixture, then secure the edges with toothpicks or kitchen twine.
In a small bowl, whisk together the cream of chicken soup and heavy cream until smooth. Spread half of the mixture evenly on the bottom of the prepared baking dish.
Arrange the stuffed chicken breasts over the soup mixture. Spoon the remaining soup mixture over the top of the chicken.
Sprinkle the grated Parmesan cheese evenly over the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the top is golden brown.
Allow the chicken to rest for 5 minutes before serving. Remove toothpicks or twine, and enjoy your ‘Very Different Chicken and Stuffing’!
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 12.4 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 198 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 860 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
