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Stuffed Chicken Breast and Roasted Broccoli

Recipe photo courtesy of José Manuel Picayo Rivera

This bone-in, whole chicken breast stays juicy in the oven, especially with stuffing tucked under the skin. 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.

Source: Everyday Food, October 2007
Total Time Prep Servings



Cook's Notes

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.

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How would you rate this recipe?
  • ervingdangerous
    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.
  • NorbieK
    15 NOV, 2008
    Another great way to enjoy chicken.
  • soapylulu
    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.

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