Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	8	pounds	boneless	3227.7407	0.0	718.0816	18.1334
salt pepper			ground	3227.7407	0.0	718.0816	18.1334
butter	2 -3	tablespoons	unsalted	0.0	0.0	0.0	0.0
onion	1/3	cup	chopped	21.3333	4.9813	0.5867	0.0533
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
breadcrumb	2	cups	unseasoned	3227.7407	0.0	718.0816	18.1334
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
rosemary	1/2	teaspoon	crumbled dried	0.4585	0.0724	0.0116	0.0205
sage	1/2	teaspoon	crumbled dried	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
chicken stock	1/3 - 2/3	cup		0.0	0.0	0.0	0.0
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.