If you’re not the biggest fan of turkey for the holidays but still crave that comforting, festive flavour, this one’s for you. Faster than cooking the whole bird, stuffed chicken can bring both your poultry and stuffing game up a notch. It’s also a great way to breathe a new life into leftovers after the big feast.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner. Divide stuffing in half and softly squeeze into two oblong balls; set aside.
- Carefully cut into the thick part of the breast to make a pocket. Fill each pocket with a stuffing ball. Secure with toothpicks or tie with kitchen twine.
- Place chicken on pan; brush tops with oil, then season with salt and pepper.
- Roast for 35 min. Rest 5 min, then remove toothpicks or twine. Slice chicken into thick rounds. Drizzle with gravy.
Arrange some root veggies around the chicken in the pan to roast at the same time.
Serve with 1 cup mashed potatoes and 1 cup roasted veggies.
Per serving: Calories 230, Fat 8 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 85 mg, Sodium 180 mg, Carbohydrate 10 g (Fiber 1 g, Sugars 1 g), Protein 28 g.
45 min
4 servings
$2.46/serving
45 min4 servings$2.46/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner. Divide stuffing in half and softly squeeze into two oblong balls; set aside.
- Carefully cut into the thick part of the breast to make a pocket. Fill each pocket with a stuffing ball. Secure with toothpicks or tie with kitchen twine.
- Place chicken on pan; brush tops with oil, then season with salt and pepper.
- Roast for 35 min. Rest 5 min, then remove toothpicks or twine. Slice chicken into thick rounds. Drizzle with gravy.
Arrange some root veggies around the chicken in the pan to roast at the same time.
Serve with 1 cup mashed potatoes and 1 cup roasted veggies.
Per serving: Calories 230, Fat 8 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 85 mg, Sodium 180 mg, Carbohydrate 10 g (Fiber 1 g, Sugars 1 g), Protein 28 g.
