Stuffed Chicken Breast With Orange Marmalade Sauce

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This is another recipe from Alberta, Company's Coming. Gourmet-style chicken, yet easy to do and so attractive to serve.

Ingredients Nutrition


  1. Stuffing: Melt margarine (or butter) in medium saucepan or frying pan on medium.
  2. Add onion and celery.
  3. Cook for 5 to 10 minutes, stirring often, until onion is softened.
  4. Remove from heat.
  5. Add next 6 ingredients.
  6. Stir well.
  7. Add more milk, if needed, until stuffing is moist and holds together when squeezed.
  8. Pound chicken with mallet to 1/4 inch thickness.
  9. Divide and spoon stuffing on half of each piece.
  10. Fold over crosswise to cover stuffing.
  11. Secure with wooden picks.
  12. Transfer to 1 1/2 quart dish.
  13. Marmalade Orange Sauce: Heat marmalade and concentrated orange juice in small saucepan on low, stirring often, until smooth.
  14. Spoon some over chicken.
  15. Bake, uncovered, in 325°F oven for about 45 minutes until tender.
  16. Cut into 1/2 inch slices.
  17. Arrange on individual plates.
  18. Spoon more sauce over top.
  19. Serves 4.


Most Helpful

This is a great dish but I would make double the stuffing and double the sauce. Great combinations of flavor...pretty too, wish I had taken a pic to post. It's a keeper at our house!

eeeeha77 January 17, 2012

This is really a great recipe, although I admit to changing one thing ~ I doubled the ingredients for the sauce, 'cause I KNEW right away that I'd want much more of it to go with the brown rice side dish I had! Even at that I'd have been happy with more! Still, that didn't affect the taste, which was GREAT! I'll definitely be keeping this recipe around! [Tagged, made & reviewed as part of my 'Chicken Breast' theme in My-3-Chefs]

Sydney Mike June 02, 2008

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