Stuffed Chicken Breast

Stuffed chicken is an excellent entrée to make when time is short as they can be made ahead of time and  refrigerated until dinner.  They can also be frozen for future use.  There are unlimited options to stuff a chicken breast with.  Suggestions are below.

• 6 boneless chick breasts
• ½ lb of sweet Italian sausage
• ½ lb of ground beef 
• ½ bag of herb stuffing
• 1 stick of butter
• 2 c chicken broth

Cut each breast in half and butterfly each piece.   Pound to tenderize.  Cover with plastic wrap and refrigerate.

Heat the chicken broth and butter in a small pan.  In a large bowl, place the stuffing.  Pour the hot broth mixture over the stuffing and mix.   Cover and set aside.

Cook the sausage well and add to the stuffing mixture.   Cook the ground beef and add to the stuffing mixture.  The stuffing should have absorbed the liquid and no longer be cubed.   Allow to cool.

Take the prepared chicken out of the refrigerator.   Divide the stuffing mixture evenly among the chicken.   Wrap chicken round stuffing, flip so fold in on the bottom and place in a baking pan (if cooking).  Each breast can be individually wrapped and frozen for a future use also.

Bake at 350 degrees for half an hour and serve.

Other stuffing ideas are spinach and fontina cheese, broccoli and sausage, mushroom and cream cheese, etc.