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Stuffed Chicken Breasts
- Yield:
8
servings. - Difficulty
Easy
Published 2011
This festive dish is sure to impress your Passover guests—and they won’t feel stuffed!
Ingredients
- Mostly Vegetable Stuffing
8 - salt and pepper to taste
Method
Prepare stuffing as directed, substituting thyme for oregano.
Rinse chicken and pat dry. Trim excess fat. Cut horizontally through the middle of each breast, leaving it hinged on 1 side so that it opens flat like a book. Sprinkle lightly with salt, pepper, basil and thyme. Spread ¼ cup of stuffing on 1 side, then fold the other side over to cover stuffing. Place chicken in a single laye
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