Baked Stuffed Boneless Chicken Breasts

"This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist."
photo by Suzanne P. photo by Suzanne P.
photo by Suzanne P.
Ready In:




  • Preheat the oven to 350°F.
  • Rinse and pat dry the chicken breasts.
  • Trim any fat around the edges.
  • If you wish, remove the white tendon running through the tenderloins.
  • Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick.
  • Season with salt and ground black pepper.
  • Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside.
  • Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds.
  • Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper.
  • Stir in the chicken stock.
  • The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand.
  • Do not over moisten.
  • Taste and adjust the seasonings.
  • Lightly oil a 13 x 9-inch baking pan.
  • Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it.
  • Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely.
  • Lay the packets seam side down in the pan and brush with olive oil.
  • Season with Salt and ground black pepper to taste.
  • Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes.
  • Serve immediately.

Questions & Replies

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  1. cruzzo
    This was really very good and easy to prepare. I used boneless, skinless chicken breasts and it was moist and yummy. Thanks for posting! I'm always looking for chicken recipes. :)
  2. kjclarke2000
    "Wow" wereally went for this, the only thing we changed was , used onion in place of garlic, and as we are able to purchase chicken breast Fillet at $5.99 per Kilogram here on the Gold Coast Q.L.D Australia, we will be using this recipe often. Cheers Walt.
  3. chemicajones
    This was very good!!
  4. dan7791
    Very easy recipe, and not too dry. My husband suffers from dry mouth, so next time I will make some gravy, but otherwise a very tasty and quick main dish. I left out the parmesan and parsley, and it was fine. Sprinkled chicken breasts with garlic & onion powder after brushing on olive oil. DON'T overcook -- 30 minutes at high altitude was plenty.


I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading. I love the Company's coming series of cookbooks. I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch. How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year! The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April. We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert. In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food. We have so much fun together, and have become very good friends. I highly recommend it! The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"! I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday. We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser. Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
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