Ingredients

Instructions

  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.