This is a delicious stuffed chicken dish continuing with the Mirepoix theme I am stuck on this week.
Ingredients
- 4 cups bread stuffing mix
- 4 tblsp butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup chopped carrot
- 1/2 cup chopped parsnip
- 2 cups chicken or vegatable stock
- 1 1/2 pounds boneless chicken breast, about four breasts.
- White flour
- Extra Virgin Olive Oil (EVO)
- Salt, pepper, marjoram, thyme, garlic powder to taste
Directions
- Saute onion, celery, carrot, and parsnip using EVO in large sauce pan.
- Add butter and continue until vegtables are soft but not browned.
- Stir in bread stuffing mix and 1 1/2 cup of stock.
- Remove from heat and let stand for 10 minutes.
- Fluff with fork.
- Pound chicken breasts until thin.
- Prepare 11 x 9 shallow baking dish by adding small amount of EVO.
- Lay breats flat, heap stuffing on chicken, and roll breast, tucking stuffing in at the ends.
- Coat rolled breasts lightly with flour and place in baking dish.
- Add left over stuffing to baking dish around chicken.
- Add remainder of stock to baking dish.
- Cover tightly with aluminum foil and bake at 350 F for 1 hour.
- Remove foil and bake 15 minutes more.
- Remove from oven and let stand 5 minutes.
- Serve over rice or with potato.
