Baked Chicken Breast with stuffing

The convenience of boneless, serving-size-ready breast meat with the added bonus of stuffing makes this an easy replacement for a roast chicken or turkey dinner.

Preheat oven to 350ºC

4-6 chicken breasts, skin removed

10-12 cups bread, cubed (use a variety of types)

1 cup butter or margarine

1 cup chopped onion

1 1⁄2 cups chopped celery, stalks and leaves

1/2 teaspoon salt

1 teaspoon pepper

1 tablespoon ground sage

1/2 teaspoon garlic powder

1 cup chopped mushrooms (optional)

1/2 cup cooked sausage or giblets, chopped (optional)

chicken broth (optional)

1. Make stuffing:  In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.

Place the bread cubes into a large, deep bowl.

Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.  Toss the cubes thoroughly to coat. (Adapted from Betty Crocker's Picture Cook Book, circa 1950)

2. Place prepared stuffing into greased, covered ceramic dish.  Compress gently to about the density you'd expect of completed stuffing. Pour 1/2 to 3/4 cup chicken boullion (less or more depending on fat content of chicken breasts) over the stuffing.  Cut chicken breasts lengthwise into two equal sized pieces.  Place pieces on top of stuffing, covering most of surface evenly.  Brush chicken with oil and sprinkle with poultry spice, sage, powdered garlic or a roast chicken herb mix.  Cover and bake for 30-45 minutes.  Uncover during last 10 minutes of baking.