Stuffed chicken breasts

I must tell you that I've been so craving my mom's sage stuffing that even though Thanksgiving is over there is still time for a nice stuffed chicken breast at our house.  Simple Sage stuffing, fresh chicken breasts that I cut a pocket into, stuffed and baked.  Easy does it.

Since I was making a small amount(of course a little extra pan too) I cut the recipe in half.

Here goes.

3 nice size boneless chicken breasts(they can be easily cut into for a pocket size of stuffing.
paprika
salt and pepper
olive oil
butter

Sage stuffing
12 oz. dry bread cubes
1 tsp. salt
pinch pepper
2 eggs beaten
1-15 oz. can chicken broth(Mom used all milk)
1/4 cup whole milk
1 tsp. dried sage
1 stick butter
1/2 cup celery chopped
1/2 cup onion chopped


In a small pot place butter, add onion and celery. Saute until tender.

In a large bowl place dried bread cubes, salt, pepper, chicken broth, milk and beaten eggs.  Mix...add butter mixture and mix with hands or a large spoon to all bread is moistened well.

In a medium to large baking dish place olive oil and butter.

Season chicken before stuffing them with salt, pepper and paprika.  Fill chicken breasts and place in baking dish.  Set oven to 350.  When temperature has reached the 350 degrees place covered chicken breasts and allow to cook with cover for 30 minutes.  Remove cover and baste with drippings.  Allow to cook approximately 30 minutes or more depending on thickness of chicken.  Usually one hour total is good for medium size chicken breasts.  There should not be any pink in center.

Enjoy!

Salt and pepper

Add paprika before placing in oven

Carrots and rice (hubby needed something additional) Applesauce is a good choice too!