Stuffed Chicken Breasts with Stuffing

Instructions

Stuffing

In a large saucepan over medium heat, melt the butter.

Add the onions and celery. Cook until the vegetables are softened, about 5 minutes.

Stir in the seasoned bread cubes.

Remove from heat and stir in the chicken broth. Set aside.

Chicken

Cut the chicken breasts to make a pocket for the stuffing. To do this, place the chicken breast on a cutting board, and place your hand on top of the chicken breast to keep it still. Using a sharp knife, make a horizontal slice through the thickest part of the chicken breast, about three quarters of the way through. Be careful not to cut all the way through. Open the slice to "butterfly" the chicken breast.

Rub the chicken on both sides with olive oil. In a small bowl, stir together the Italian seasoning, paprika, salt, and pepper. Season the chicken breasts on both sides.

Divide the stuffing mixture evenly between the chicken pieces.

Carefully fold the chicken back up, rolling it over the filling, and secure each stuffed breast with two toothpicks.

Air Fry

Lightly spray the air fryer basket with cooking spray.

Place chicken pieces in the air fryer, leaving space around each one.

Cook at 400°F for 20 minutes, or until the chicken reaches an internal temperature of 165°F.

Transfer to a platter and allow chicken to rest 5 minutes before slicing.

Oven

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Place the stuffed chicken breasts on the baking sheet, leaving space around them.

Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.

Transfer the chicken to a platter and let it rest 5 minutes before slicing.

Main Course