No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Stuffed Chicken Breast and Roasted Broccoli

If you can't find a roaster chicken breast, a 3 1/2-pound bone-in, skin-on turkey breast half works just as well -- simply increase cooking time to 1 1/2 hours.

  • prep: 20 mins
    total time: 1 hour 20 mins
  • servings: 4
Photography: José Manuel Picayo Rivera

advertisement

advertisement

Ingredients

  • 1/2 loaf Italian bread (5 ounces), torn into bite-size pieces
  • 1 celery stalk, thinly sliced
  • 1/2 teaspoon dried rubbed sage
  • 1/2 small onion, chopped
  • 1/3 cup dried cranberries
  • 4 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 roaster chicken breast (3 to 3 1/2 pounds), breast bone broken (see Cooks' Note)
  • 2 heads broccoli (about 1 1/2 pounds total), florets separated, stems peeled and sliced into 2-inch lengths

Cook's Note

Easier to Stuff: To help the chicken cook evenly, break the breast bone: Place chicken, skin side up, on a work surface, and push down firmly with the palm of your hand.

Directions

  1. Step 1

    Preheat oven to 450 degrees. In a medium bowl, combine bread, celery, sage, onion, cranberries, and 1 tablespoon oil; season with salt and pepper. Set aside.

  2. Step 2

    Working from neck end of chicken, use fingers to loosen skin from flesh, and separate skin from center breast bone with a paring knife. Generously season under and over skin with salt and pepper.

  3. Step 3

    Place stuffing under skin, distributing evenly. Rub skin with 1 tablespoon oil, and place on a rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of breast (avoiding bone) registers 165 degrees, 45 minutes to 1 hour. Tent with aluminum foil, and let rest for 15 minutes.

  4. Step 4

    While chicken is resting, toss broccoli with remaining 2 tablespoons oil on another baking sheet; season with salt and pepper. Roast until beginning to brown, 15 to 20 minutes, tossing once. Remove breast from bone, slice crosswise, and serve chicken with broccoli.

Source
Everyday Food, October 2007

advertisement

advertisement

Reviews (4)

  • 2 Dec, 2008

    I substituted brown rice for the Italian bread which I cooked with chicken broth. I also added diced tri-color peppers to the stuffing mixture. I suggest using very moist rice to compensate for the roasting so it doesn't dry out. Delicious.

  • 15 Nov, 2008

    Another great way to enjoy chicken.

  • 13 Nov, 2008

    KITTYR Thanks so much for the nutmeg tip. I would have NEVER thought of it.

  • 13 Nov, 2008

    I love to grate a little bit of nutmeg over roast broccoli. It is really amazing.