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1
Preheat the oven to 350u00b0F.
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2
Rinse and pat dry the chicken breasts.
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3
Trim any fat around the edges.
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4
If you wish, remove the white tendon running through the tenderloins.
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5
Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick.
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6
Season with salt and ground black pepper.
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7
Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside.
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8
Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds.
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9
Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper.
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10
Stir in the chicken stock.
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11
The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand.
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12
Do not over moisten.
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13
Taste and adjust the seasonings.
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14
Lightly oil a 13 x 9-inch baking pan.
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15
Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it.
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16
Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely.
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17
Lay the packets seam side down in the pan and brush with olive oil.
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18
Season with Salt and ground black pepper to taste.
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19
Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes.
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20
Serve immediately.
