Thanksgiving Stuffing-Stuffed Chicken Breast Meal Prep
Juicy chicken breasts stuffed with sage-and-onion stuffing, baked golden. 40g protein — 50 minutes, meal prep friendly.
Equipment
- A large baking dish (about 23 x 33 cm), for baking the stuffed breasts
- A large skillet or frying pan, for cooking the stuffing vegetables
- A sharp knife, for butterflying the chicken breasts
- Kitchen twine or cocktail sticks, for pinning the breasts closed
Ingredients
- 4 large boneless skinless chicken breasts (about 225g each)
- 3 cups day-old bread cubes (about 150g)
- 1 tbsp butter plus extra for greasing
- 1 small onion finely diced
- 2 celery stalks finely diced
- 2 garlic cloves minced
- 1 tbsp fresh sage chopped, plus leaves to serve
- 1 tsp dried thyme
- 120 ml low-sodium chicken stock
- 1 egg beaten
- Salt and black pepper to taste
- Kitchen twine or cocktail sticks for closing the breasts
Instructions
- Heat the oven to 190°C (375°F). Lightly grease the baking dish with butter.
- Melt the butter in a large skillet over medium heat. Cook the onion and celery for 5 minutes until soft, then add the garlic, sage and thyme and cook for 1 minute.
- Tip the bread cubes into a large bowl. Pour over the chicken stock, add the cooked vegetables and the beaten egg, and mix until the stuffing holds together. Season with salt and pepper.
- Butterfly each chicken breast: slice horizontally almost all the way through, then open it flat like a book. Season inside and out with salt and pepper.
- Spoon a generous quarter of the stuffing onto one half of each breast, fold it closed, and pin with cocktail sticks or tie with kitchen twine.
- Place the stuffed breasts seam-side down in the baking dish and bake for 28–32 minutes, until the chicken reaches 74°C (165°F) in the thickest part and the top is golden.
- Rest for 5 minutes, remove the sticks or twine, and slice. Serve with the pan juices, or portion into meal prep containers with your choice of sides.
Notes
Use day-old bread so the stuffing holds. Rest 5 minutes before slicing. Keeps 4 days refrigerated; freezes up to 2 months.