Under 30 Minutes

Ham-and-Sage-Stuffed Chicken with Broccoli

Our method for cooking frozen broccoli ensures fresh flavor every time. Frozen green beans or mixed vegetables would be equally tasty.

  • Prep:
  • Total Time:
  • Servings: 4
Ham-and-Sage-Stuffed Chicken with Broccoli

Source: Everyday Food, December 2008


  • 4 slices white sandwich bread, cut into cubes (about 2 1/2 cups)
  • 2 ounces sliced deli ham, roughly chopped
  • 1/2 teaspoon dried rubbed sage
  • 4 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breast halves (6 to 8 ounces each), thawed if frozen
  • 2 packages (10 ounces each) frozen broccoli florets, thawed
  • 2 garlic cloves, minced
  • 1 tablespoon white-wine vinegar


  1. In a medium bowl, combine bread, ham, sage, and 2 tablespoons oil; season with salt and pepper, and set aside.

  2. Lay chicken flat on a work surface. Using a paring knife, cut a 2-inch-long slit in the thick side of each breast half. Insert knife, and pivot, carefully forming a deep pocket without enlarging opening (or piercing through opposite side). Stuff each pocket with bread mixture, packing tightly; season chicken with salt and pepper.

  3. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook until browned on one side, 6 to 8 minutes. Turn chicken over; cover skillet, and reduce heat to medium. Cook until chicken is opaque throughout, 6 to 8 minutes more. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.

  4. Heat remaining tablespoon oil in skillet over medium-high; add broccoli and garlic. Cook, tossing, until broccoli is warmed through, 4 to 6 minutes. Remove skillet from heat; stir in vinegar. Serve stuffed chicken with broccoli.


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