If you’re not the biggest fan of turkey for the holidays but still crave that comforting, festive flavour, this one’s for you. Faster than cooking the whole bird, stuffed chicken can bring both your poultry and stuffing game up a notch. It’s also a great way to breathe a new life into leftovers after the big feast.
1 lb (450 g) boneless, skinless chicken breasts , about 2
1 tbsp oil
Sea salt and black pepper, to taste
- Preheat oven to 425° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner. Divide stuffing in half and softly squeeze into two oblong balls; set aside.
- Carefully cut into the thick part of the breast to make a pocket. Fill each pocket with a stuffing ball. Secure with toothpicks or tie with kitchen twine.
- Place chicken on pan; brush tops with oil, then season with salt and pepper.
- Roast for 35 min. Rest 5 min, then remove toothpicks or twine. Slice chicken into thick rounds. Drizzle with gravy.