Sicilian-Style Stuffed Chicken Breasts

Ingredients

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  • 4 tablespoons (½ stick) butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups dry bread crumbs
  • ½ cup grated Parmesan (2 ounces)
  • ¼ cup finely chopped parsley
  • ½ teaspoon dried rosemary, crumbled
  • ½ teaspoon dried sage
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 to 1 ½ cups chicken stock or broth, or as needed
  • (1 large egg, well beaten)
  • ½ cup chicken stock or broth

  Sub-recipe steps

  1. Melt in a small skillet over medium-high heat until the foam begins to subside: 4 tablespoons (½ stick) butter
  2. Add and cook, stirring, until tender but not browned, about 5 minutes: 1 medium onion, finely chopped
  3. Stir in and cook for 30 seconds: 2 garlic cloves, minced
  4. Transfer to a bowl and stir in: 2 cups dry bread crumbs; ½ cup grated Parmesan (2 ounces); ¼ cup finely chopped parsley; ½ teaspoon dried rosemary, crumbled; ½ teaspoon dried sage; ½ teaspoon salt; ½ teaspoon black pepper
  5. Stir in, adding enough to make the stuffing just moist enough to hold together in a crumbly ball when squeezed firmly in your hand: 1 to 1 ½ cups chicken stock or broth, or as needed
  6. If baking as a dressing, add: (1 large egg, well beaten)
  7. Spoon the stuffing into the meat or vegetable case. For a dressing, transfer to the prepared baking dish and moisten with: ½ cup chicken stock or broth
  8. Bake the dressing until browned, about 30 minutes, or, for stuffing inside a chicken, until the internal temperature reaches 165°F.
• ¼ cup oil-cured black olives, pitted and chopped
• ¼ cup raisins or golden raisins, chopped, or dried currants
• ¼ cup toasted pine nuts or finely chopped walnuts
• (4 anchovy fillets, rinsed, dried, and finely chopped)
• 2 tablespoons drained small capers
• 8 boneless, skinless chicken breasts (about 3 pounds)
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• Olive oil