Baked Stuffed Chicken Breasts or Legs

JWU College of Culinary Arts

Minimum internal temperature 165°F

10 servings

Serving Size
1 each (6 ounces/190 grams)

Recipe ID

US standard
French or Italian bread, cut into ½-inch (1.27-centimeter) pieces
1 ½ pounds
679 grams
Butter, clarified
6 ounces
177 milliliters
Onion, peeled, diced macédoine
6 ounces
170 grams
Celery, washed, trimmed, diced macédoine
2 ounces
57 grams
Garlic cloves, peeled, minced
2 each
2 each
Thyme, dried
2 teaspoons
2 teaspoons
Sage, dried
1 teaspoon
1 teaspoon
Parsley, stemmed, washed, squeezed dry, chopped
1 ½ ounces
43 grams
Chicken stock, hot
12 to 16 ounces
355 to 384 milliliters
Eggs, beaten
2 each
2 each
To taste
To taste
Black pepper, freshly ground
To taste
To taste
Chicken legs or breast halves, skin on, boneless
10 each
10 each
  1. Gather all the ingredients and equipment.
  2. Preheat the oven to 375°F (190°C).
  3. Toast bread cubes in the oven until lightly browned and dry.
  4. Heat a small amount of clarified butter in a sauté pan and sauté the onion, celery, and garlic until softened.
  5. Combine the toasted bread and sautéed vegetables in a large mixing bowl along with the dried herbs and parsley.
  6. Drizzle the hot chicken stock over the mixture in three additions, adding just enough to moisten the stuffing well without making it mushy. Add the beaten eggs, and season with salt and pepper. Blend well.
  7. Divide the stuffing among the chicken portions (if using breasts, butterfly the breasts to open them up before stuffing), and roll the meat around it to seal the stuffing inside. Arrange stuffed chicken portions on a lightly oiled baking pan.
  8. Brush the tops lightly with clarified butter, season with salt and pepper, and bake immediately, uncovered, until chicken is brown and an internal temperature of 165°F (74°C) is reached.
  9. Hold briefly at 135°F (57°C) or above, or serve immediately. To serve, slice and fan, if desired, on a preheated dinner plate with an appropriate sauce.