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Roasted Chicken Breasts with Grape Stuffing

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Recipe photo courtesy of Marcus Nilsson

No need to wait until Thanksgiving to enjoy roasted poultry and rustic stuffing. For a delicious dinner no matter the season, bake a split bone-in chicken breast on a bed of celery, onion, garlic, torn ciabatta, and grapes. As it cooks, the juices from the meat baste onto the bread mixture, keeping the center moist, while the craggy surface bakes-up like a crouton.

Source: Martha Stewart Living, September 2019
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To dry out the bread in a hurry, bake torn pieces on a rimmed baking sheet at 300 degrees for about 30 minutes. Salting the chicken overnight ensures evenly seasoned, juicy meat. However if you’re pressed for time, you can season the chicken the day of and let stand at room temperature for one hour.

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  • MS10077972
    23 SEP, 2019
    The only ingredient change I made was to substitute grape tomatoes (a great way to use up some of the late season glut)! Also hadn't read the instructions ahead so skipped the overnight drying of the chicken and the bread. Just toasted the bread ever so slightly and then browned the skin side of the chicken breasts before roasting! Yum!!!! Maybe I'll try it someday with grapes but I do love tomatoes!
    Reply

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