Stuffed Chicken Breasts with Mushroom Gravy
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts (6–8 ounces each)
- 2 tablespoons olive oil or butter (for searing)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried thyme or Italian seasoning
For the Stuffing
- 2 cups prepared holiday stuffing (cooled slightly before using) Tip: If the stuffing is too moist, spread it on a plate for 5–10 minutes to dry slightly before filling.
For the Mushroom Gravy
- 2 cups prepared mushroom gravy, warmed before serving
To Finish
- Fresh parsley, chopped, for garnish
- Extra mushroom gravy, for serving on the side
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease or line a baking dish with parchment paper.
- Prepare the chicken:Slice each chicken breast in half horizontally to create 4 thin pieces. Place each piece between two sheets of parchment or plastic wrap and gently pound to an even ¼-inch thickness.
- Season both sides of the chicken with salt, pepper, garlic powder, and thyme (or Italian seasoning).
- Add the stuffing:Spoon about ¼ to ⅓ cup of prepared stuffing onto each pounded chicken breast and spread evenly, leaving a small border around the edges.
- Roll tightly from the short end, securing each roll with toothpicks if needed.
- Sear for flavor:Place the rolled chicken breast in an oven proof baking dish and bake uncovered for 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C). While the chicken is baking make the mushroom sauce
- Finish with mushroom gravy:Remove the toothpicks, spoon the warm mushroom gravy over the chicken, and let rest for a few minutes before slicing.
- Garnish and serve with extra gravy and a sprinkle of fresh parsley.