Chicken Breasts with Herb Stuffing

Prep time
30 minutes
Total Time
55-60 minutes
2 ratings

This dish is reminiscent of stuffed roast chicken, but it's easier on the schedule and the waistline.


  • 4 Boneless, Skinless Organic Prairie Chicken Breasts (each portion 4-6 ounces)
  • 1 12 tablespoons Organic Valley Butter
  • 12 cup finely chopped onion
  • 1 cup finely chopped mushrooms
  • 2 teaspoons dried parsley
  • 1 teaspoon dried rosemary
  • 12 teaspoon dried sage
  • 2 cups dried bread cubes (heaping cups)
  • 12-2 chicken broth, warmed (or white wine)
  • 1 tablespoon Organic Valley butter, melted


Grease a large baking pan or line it with parchment paper or aluminum foil. Trim chicken breasts of all fat; flatten thickest parts of the meat by pounding it lightly with heel of hand. Lay chicken in pan. Heat oven to 350 degrees.

Melt butter in large skillet over medium heat. Stir in onion, mushrooms and herbs, Cook, stirring often, until vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Toss in bread cubes. Stir in enough chicken broth or wine to make a moist stuffing. Brush chicken breasts with melted butter and cover each one with a mound of stuffing, pressing it to adhere to the chicken.

Bake until stuffing has browned and chicken is tender, 20 to 25 minutes. Serve hot.

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