Tender butterflied chicken breasts filled with a savory, crispy herb stuffing and topped with a velvety homemade gravy.

4 Boneless Skinless Chicken Breasts

1 tbsp Olive Oil

2 cups Bread Cubes

1/2 cup Chopped Celery + Onion

3 tbsp Butter

2 tbsp All Purpose Flour

1 1/2 cups Chicken Broth

Salt, pepper, garlic powder, paprika, and thyme (to taste)

Cook Mode Prevent your screen from going dark

1. Butterfly chicken breasts and season with spices.

2. Sauté onion and celery in butter; stir in bread cubes and a splash of broth.

3. Stuff chicken pockets and secure with toothpicks.

4. Sear chicken in a pan until golden, then transfer to a dish.

5. Bake at 375°F for 25 mins covered, then 10 mins uncovered.

6. Whisk flour into pan drippings, add broth, and simmer for gravy.

Prep stuffing 24 hours ahead to save time.

Substitute olive oil for butter for a lighter version.

Leftovers reheat best at 50% power with extra broth.