Ham-and-Sage-Stuffed Chicken with Broccoli

Prep Time:
30 mins
Total Time:
30 mins

Deli ham partners with bread and sage in a stuffing for chicken breasts. The on-hand side is sauteed broccoli with garlic and vinegar.


  • 4 slices white sandwich bread, cut into cubes (about 2 ½ cups)

  • 2 ounces sliced deli ham, roughly chopped

  • ½ 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.

Cook's Notes

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

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