Chicken Breasts With Chestnut Stovetop Stuffing Balsamic Cream Gravy Food

EASY BAKED CHICKEN WITH STUFFING & GRAVY

Steps:

• Pre-heat oven to 375.
• Prepare stuffing according to package directions.
• Spray a 9 x 13 baking dish with cooking spray.
• Spoon a small amount of stuffing into underside of each chicken breasts and place into pan.
• Combine salt, pepper, garlic powder, onion powder and paprika into a small bowl.
• Sprinkle onto each chicken breast.
• Spoon remaining stuffing into baking dish around chicken breasts.
• Cover dish with foil and bake for 30 minutes.
• Remove from oven
• Pour gravy over chicken and stuffing.
• Re-cover with the foil and bake for 15-30 minutes until done.

STUFFING STUFFED CHICKEN BREAST

Steps:

• Preheat your oven to 375°F (190°C) and grease a 9x13 pan or baking dish with oil or non-stick cooking spray.
• Heat your chicken broth in the microwave for 2 minutes on high, or heat to a low boil in a small saucepan on the stovetop.
• In a large mixing bowl, combine the Stove Top Stuffing Mix with heated broth, butter, and milk. Add optional ingredients onion, celery, and/or the dried cranberries if desired. Mix until well combined and set aside.
• Trim any fat from the chicken breasts, then use a sharp knife to cut the chicken breasts 3/4 of the way through the thickest portion of the breasts (butterfly-style). Do this carefully, so that you do not cut all the way through the chicken.
• Fill each chicken breast with 1/4 portion of the stuffing mixture and place them into the prepared baking dish. Mix together the salt, pepper, and garlic powder then sprinkle seasoning onto each stuffed breast.
• Cover the stuffed chicken breasts with a sheet of aluminum foil then bake in the middle of the center rack in your oven at 375°F (190°C) for 20 minutes. Remove the foil and continue cooking for an additional 15 minutes or until the chicken is cooked through. The internal temperature should reach a minimum of 165°F (74°C) before serving.
• Remove from the oven when done and serve immediately. Pour gravy over when serving, if desired.

CHICKEN BREASTS WITH CHESTNUT STOVETOP STUFFING & BALSAMIC CREAM GRAVY

Steps:

• Place a large skillet over medium-high heat with 2 tablespoons of the EVOO. Season the chicken breasts with salt and pepper and sear in the hot skillet until golden brown and cooked through, 4 to 5 minutes per side.
• While the chicken is cooking, place a small skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Cook the leeks in the pan until tender, 4 to 5 minutes. Season with salt and pepper, add the chestnuts and about 1/2 cup of the stock to the pan, and bring up to a bubble.
• While the leeks are cooking, toast the bread and spread with about 2 tablespoons of the butter. Chop the toast into 1-inch cubes and transfer to a large bowl. Add the leeks, chestnuts, parsley, and thyme to the bread cubes and toss to combine, then cover with foil.
• Place a small pot over medium-high heat with the remaining 2 tablespoons of butter. Sprinkle the flour over the melted butter and cook for about a minute. Whisk in the remaining cup of chicken stock, the cream, and the balsamic vinegar, and bring up to a bubble. Simmer for 2 to 3 minutes until thickened, and season with salt and pepper.
• Serve the chicken breasts with the stuffing and balsamic cream gravy.