• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 slices white sandwich bread, cut into cubes (about 2 1/2 cups)

  2. 2 ounces sliced deli ham, roughly chopped

  3. 1/2 teaspoon dried rubbed sage

  4. 4 tablespoons olive oil

  5. Coarse salt and ground pepper

  6. 4 boneless, skinless chicken breast halves (6 to 8 ounces each), thawed if frozen

  7. 2 packages (10 ounces each) frozen broccoli florets, thawed

  8. 2 garlic cloves, minced

  9. 1 tablespoon white-wine vinegar

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine bread, ham, sage, and 2 tablespoons oil; season with salt and pepper, and set aside.

  2. Lay chicken flat on a work surface. Using a paring knife, cut a 2-inch-long slit in the thick side of each breast half. Insert knife, and pivot, carefully forming a deep pocket without enlarging opening (or piercing through opposite side). Stuff each pocket with bread mixture, packing tightly; season chicken with salt and pepper.

  3. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook until browned on one side, 6 to 8 minutes. Turn chicken over; cover skillet, and reduce heat to medium. Cook until chicken is opaque throughout, 6 to 8 minutes more. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.

  4. Heat remaining tablespoon oil in skillet over medium-high; add broccoli and garlic. Cook, tossing, until broccoli is warmed through, 4 to 6 minutes. Remove skillet from heat; stir in vinegar. Serve stuffed chicken with broccoli.


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