Stuffed Chicken Breasts

This is a simple recipe that anyone can put together, but you need to remember one important thing: chicken needs to be cooked to an internal temperature of 160 degrees to ensure that it is safe to eat (avoiding the risk of salmonella or other health issues). With that said, the stuffing will also need to reach that temperature as it has come in contact with the raw chicken and is then at risk of the same things as the chicken itself.

The best way to do this is by using a digital probe kitchen thermometer. They only cost about $15 and they are the best things in the world for cooking moist chicken, turkey and beef. You know the pop-up timers on some chickens? This is similar, but far more accurate, resulting in a much better finished product. Trust me, more than worth the price and you will taste it!

Without any further rambling, here it is:
- 2 large chicken breasts
- 1 ½ cups box stuffing (already prepared)
- Salt, pepper and garlic powder
- Olive oil

Pound the chicken as needed to get both breasts to approximately the same size. With a very sharp carving knife, cut the side of the chicken in the middle in terms of height and approximately 1 inch from the bottom to 1 inch from the top in length creating a pocket. Be sure not to cut too far into the chicken and to cut evenly, this will create the best pocket. Next, fill the pocket with ¾ cup of stuffing then pull the pocket down closing it. Be sure to bush the stuffing around the pocket to make sure there are no air bubbles in the chicken. Place the stuffed chicken breast on a glass 13X9 baking sheet – be sure to put a little olive oil on the bottom to prevent sticking. Baste the chicken breasts with a little olive oil, then season with salt, pepper and garlic powder. Insert the temperature probe into the center of the thickest part of the chicken.

Bake the chicken at 365 until the internal temperature reaches the required 160 degrees – this should take approximately one hour. Be sure to cut into the chicken before serving to make sure it s fully cooked and not pink inside. If you did not put the probe in the thickest point, it may register 160, but not be fully cooked so be careful. I like to serve this with a baked potato or wild rice and a salad.

Note: Box stuffing is the easiest, but not the only option. I have made this version with homemade stuffing, ham and Swiss cheese, spinach, mushrooms and mozzarella cheese – get creative.