Simple Stuffed Chicken Breast

1. 1

   Preheat oven to 400.

2. 2

   Butterfly chicken breasts. This means to lay them as flat as possible, slice through leaving them connected just enough to open up like a book.

3. 3

   Prepare boxed stuffing as directed. By changing the kinds of stuffing you can change up the flavor of the filling, or you can use left over cooked stuffing.

4. 4

   Crush croutons and cornflakes, the cleanest way to do this is to place croutons and cornflakes into a zipper type bag and roll it with a rolling pin. Place in shallow dish and set to the side.

5. 5

   Prepare pan, line with foil or parchment paper, spray with non-stick cooking spray.

6. 6

   Open up each chicken breast.

7. 7

   Place stuffing on half the chicken, make this as full as you want as long as you can fold the top piece of the breast back over, I find using an ice cream scoop is very helpful.

8. 8

   Fold over the top of the chicken breast half.

9. 9

   Press the stuffed chicken breast into the cornflake breading mixture, coat both sides and press firmly being sure to coat well.

10. 10

    Place on pre pared baking sheet.

11. 11

    When all are on baking sheet, bake for 20-25 minutes.

12. 12

    Half tof each breast is a small serving, slice in half, then make further slices and fan out, using any leftover stuffing as a side, may cover with chicken gravy.

* Per serving · 4 servings · Values may vary.