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Gallery Stuffed Chicken Breast and Roasted Broccoli Credit: José Manuel Picayo Rivera Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4

Ingredients Ingredient Checklist 1/2 loaf Italian bread (5 ounces), torn into bite-size pieces 1 celery stalk, thinly sliced 1/2 teaspoon dried rubbed sage 1/2 small onion, chopped 1/3 cup dried cranberries 4 tablespoons olive oil Coarse salt and ground pepper 1 roaster chicken breast (3 to 3 1/2 pounds), breast bone broken (see Cook’s Note below) 2 heads broccoli (about 1 1/2 pounds total), florets separated, stems peeled and sliced into 2-inch lengths

Cook’s Notes To help the chicken cook evenly, break the breast bone: Place chicken, skin side up, on a work surface, and push down firmly with the palm of your hand.

Gallery Stuffed Chicken Breast and Roasted Broccoli Credit: José Manuel Picayo Rivera

Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4

Stuffed Chicken Breast and Roasted Broccoli      Credit: José Manuel Picayo Rivera

Stuffed Chicken Breast and Roasted Broccoli

Credit: José Manuel Picayo Rivera

Stuffed Chicken Breast and Roasted Broccoli

Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4

Recipe Summary

prep: 20 mins total: 1 hr 20 mins

Servings: 4

prep: 20 mins

total: 1 hr 20 mins

prep:

20 mins

total:

1 hr 20 mins

Servings: 4

4

Ingredients

Ingredients

  • 1/2 loaf Italian bread (5 ounces), torn into bite-size pieces 1 celery stalk, thinly sliced 1/2 teaspoon dried rubbed sage 1/2 small onion, chopped 1/3 cup dried cranberries 4 tablespoons olive oil Coarse salt and ground pepper 1 roaster chicken breast (3 to 3 1/2 pounds), breast bone broken (see Cook’s Note below) 2 heads broccoli (about 1 1/2 pounds total), florets separated, stems peeled and sliced into 2-inch lengths

Directions

Preheat oven to 450 degrees. In a medium bowl, combine bread, celery, sage, onion, cranberries, and 1 tablespoon oil; season with salt and pepper. Set aside.

Working from neck end of chicken, use fingers to loosen skin from flesh, and separate skin from center breast bone with a paring knife. Generously season under and over skin with salt and pepper.

Place stuffing under skin, distributing evenly. Rub skin with 1 tablespoon oil, and place on a rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of breast (avoiding bone) registers 165 degrees, 45 minutes to 1 hour. Tent with aluminum foil, and let rest for 15 minutes.

While chicken is resting, toss broccoli with remaining 2 tablespoons oil on another baking sheet; season with salt and pepper. Roast until beginning to brown, 15 to 20 minutes, tossing once. Remove breast from bone, slice crosswise, and serve chicken with broccoli.

Cook’s Notes To help the chicken cook evenly, break the breast bone: Place chicken, skin side up, on a work surface, and push down firmly with the palm of your hand.

Cook’s Notes

To help the chicken cook evenly, break the breast bone: Place chicken, skin side up, on a work surface, and push down firmly with the palm of your hand.

Reviews (4)

 Add Rating & Review     3 Ratings   5 star values:        0    4 star values:        2    3 star values:        0    2 star values:        1    1 star values:        0

Reviews (4)

Add Rating & Review     3 Ratings   5 star values:        0    4 star values:        2    3 star values:        0    2 star values:        1    1 star values:        0

Add Rating & Review

3 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0

3 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0

3 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0

  • 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: Unrated       12/02/2008   I substituted brown rice for the Italian bread which I cooked with chicken broth. I also added diced tri-color peppers to the stuffing mixture. I suggest using very moist rice to compensate for the roasting so it doesn't dry out. Delicious.  

Martha Stewart Member     Rating: Unrated       11/15/2008   Another great way to enjoy chicken.  

Martha Stewart Member     Rating: Unrated       11/13/2008   KITTYR Thanks so much for the nutmeg tip. I would have NEVER thought of it.  

Martha Stewart Member     Rating: Unrated       11/13/2008   I love to grate a little bit of nutmeg over roast broccoli. It is really amazing.

    Martha Stewart Member

    Rating: Unrated 12/02/2008

I substituted brown rice for the Italian bread which I cooked with chicken broth. I also added diced tri-color peppers to the stuffing mixture. I suggest using very moist rice to compensate for the roasting so it doesn’t dry out. Delicious.

Rating: Unrated

Rating: Unrated 11/15/2008

Another great way to enjoy chicken.

Rating: Unrated 11/13/2008

KITTYR Thanks so much for the nutmeg tip. I would have NEVER thought of it.

I love to grate a little bit of nutmeg over roast broccoli. It is really amazing.

All Reviews for Stuffed Chicken Breast and Roasted Broccoli

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Stuffed Chicken Breast and Roasted Broccoli

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest