Stuffed Chicken Breast (Scd) Recipe

Name: Stuffed Chicken Breast (Scd)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless skinless chicken breast, cut in half; 12 sweet onion, diced; 5 -6 porcini mushrooms; 1 stalk celery, diced; 1 garlic clove, minced; 2 tablespoons almond flour; 5 -6 cranberries; 2 dried prunes, cut in pieces; rosemary, oregano, thyme, basil, parsley; salt & fresh ground pepper; 13 of a quarter pound stick unsalted butter; 2 tablespoons chicken stock; honey

Servings: persons

1 boneless skinless chicken breast, cut in half
12 sweet onion, diced
5 -6 porcini mushrooms
1 stalk celery, diced
1 garlic clove, minced
2 tablespoons almond flour
5 -6 cranberries
2 dried prunes, cut in pieces
rosemary, oregano, thyme, basil, parsley
salt & fresh ground pepper
13 of a quarter pound stick unsalted butter
2 tablespoons chicken stock
honey

1
Heat oven to 375F.
2
On stovetop, heat a saute pan, add half the butter.
3
Add onions and mushrooms and saute until golden brown.
4
Add cranberries, prunes, and seasonings and cook for three minutes.
5
Add almond flour and stir well, cooking another 2 minutes until mixture thick and browned.
6
Spread foil on a small roasting or broiling pan with edges up to prevent juices from leaking.
7
Remove stuffing mixture to a plate and scrape pan bits to the side.
8
Spread stuffing on half the chicken breast, cover with other half and ties with string in three places.
9
Brown this roll well on both sides ( about 5 minutes on each side).
10
Place on foil lined pan and cover loosely with more foil.
11
Bake covered one hour.
12
Remove foil, add chicken stock to drippings and baste chicken roll.
13
Continue baking another 15 minutes, basting a few times.
14
Remove chicken and allow it to cool a few minutes before slicing.

2616

kcal

Calories

268

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 boneless skinless chicken breast, cut in half, 12 sweet onion, diced, 5 -6 porcini mushrooms, 1 stalk celery, diced, and more.

Yes, Stuffed Chicken Breast (Scd) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Chicken Breast (Scd)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions