Prep 30 mins
Cook 0 mins
This is a recipe my mother used to make when I was a little girl. I loved it because it was a midweek easy recipe that reminded me of Sunday dinner. It's now one of my favorites to cook for my budding family.
- 2 large chicken breasts
- 1 large baguette, cubed and left out to stale overnight
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped (apples can be used instead if wanted)
- 2 cups chicken stock
- 2 tablespoons sage
- 1 teaspoon rosemary
- 1 teaspoon salt
- olive oil
- salt and pepper
- Heat oven to 400 degrees Farenheit.
- Rub chicken well with olive oil and salt and pepper. Set aside.
- Drizzle olive oil in a medium suacepan over medium heat. Toss in onions and celery (apples). Cook until soft.
- Add baguette cubes and blend well. Slowly add in stock a little bit at a time. Only add until slightly mushy and well moistened. All the liquid should be absorbed. Discard any stock left over. Add sage, rosemary, salt and blend well.
- In an oiled baking dish place two scoops of stuffing mixture on opposite sides. Make sure that there is enough to fit well under chicken breast. Place chicken breast over stuffing and place in oven.
- Put any remaining stuffing in a baking dish and place in oven to be served as extra at meal.
- Cook until juices run clear and stuffing is golden brown. Serve immediatly.