Stuffed Chicken Breast

Servings: servings

Calories: 437cal

Preheat oven to 425 F. Line a baking sheet with aluminum foil.
Heat 2 tablespoons of the olive oil in a skillet over medium-high heat.
Sauté red pepper, onion and garlic until tender, about 5 minutes.
Add chicken broth and croutons, stir until combined. Cook until croutons are soft, about a minute or two.
Add cream of mushroom soup, stir until combined and remove from heat. Spread mixture onto a baking sheet to allow it to cool enough to be handled.
Butterfly the chicken breasts by slicing through the center, being careful not to cut all the way through. The chicken should open like a book.
Fill each breast with as much of the stuffing mixture as you can as you will have some seepage during the baking process. You may have some filling left over.
Secure each breast closed with toothpicks.
Combine remaining 1 tablespoon of olive oil with the garlic salt and pepper. Using gloved hands, rub the outside of each chicken breast with the oil/seasoning mixture.
Over medium high heat, sear the chicken breasts on both sides until lightly browned.
Place seared breasts on foil lined baking sheet and bake for 15-20 minutes.
Be sure to remove toothpicks before serving.

5 from 16 votes

We bought a 4.6 lb package chicken and trimmed it down to a final weight of 2.5 lbs. You can purchase chicken breasts that are already evenly trimmed. You want pieces that are uniform in size and have had the fat removed.
If you would like your chicken to have a browner appearance you can turn the oven up to the broil setting and brown for 1-2 minutes.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time20

Total Time40