Best 10 Roasted Whole Chicken Breasts With Green Stuffing Recipes

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Get ready to embark on a culinary journey as we delve into the art of crafting a succulent and flavorful roasted whole chicken breast complemented by a vibrant green stuffing. This main course promises to tantalize taste buds with its juicy chicken, infused with aromatic herbs and spices, while the vibrant green stuffing adds a touch of freshness and complexity to the dish. Whether you're hosting a special occasion dinner or simply seeking a delectable weeknight meal, this recipe will guide you through the process of creating a roasted whole chicken breast with green stuffing that will leave a lasting impression on your palate and become a favorite in your kitchen repertoire.

Here are our top 10 tried and tested recipes!

ROAST CHICKEN WITH GREEN HERB STUFFING



Roast Chicken with Green Herb Stuffing image

Provided by Amy Thielen

Categories     main-dish

Time 15h25m

Yield 6 servings

Number Of Ingredients 14

One 4 1/2-pound chicken with giblets (2 pieces liver and 1 gizzard, well-trimmed)
Canola oil, for oiling pan and chicken
1 1/4 cups coarse breadcrumbs from a day-old country loaf, white or wheat
Fine sea salt and freshly ground black pepper
Fine sea salt and freshly ground black pepper
8 tablespoons cold salted butter
2 tablespoons white wine
3 ounces fresh pork sausage
1 1/2 large onions, finely diced
1 tablespoon minced fresh sage
3 cloves garlic, minced
1 1/2 cups chopped Swiss chard (about 1/2 bunch)
1/3 cup chopped chives
Zest of 1/2 lemon

Steps:

  • Wash the chicken under cool running water and pat it dry with paper towels. Refrigerate, uncovered, for at least 12 hours and as long as 2 days.
  • Preheat the oven to 425 degrees F. Oil a roasting or baking pan with canola oil.
  • Make the stuffing: Put the breadcrumbs in a medium bowl. Heat a large skillet over medium-high heat. Sprinkle the liver and gizzard with salt and pepper. Add 1 tablespoon of the butter to the skillet and when it melts, add the giblets and cook quickly until browned on both sides, about 3 minutes. Transfer them to a cutting board, chop finely and add to the breadcrumbs. Off of the heat, add the wine and scrape the bottom of the skillet to dislodge the brown bits; pour the liquid onto the breadcrumbs and mix.
  • Add the pork to the skillet and cook until browned, about 5 minutes; scrape the pork into the bowl with the bread mixture. Add 3 tablespoons of the butter, the onions and 1/4 teaspoon each salt and pepper to the skillet and cook over medium heat until the onions are soft and tender, 10 to 15 minutes. Add the sage and garlic and cook 1 minute longer. Add the Swiss chard and cook until wilted. Scrape the mixture and all the buttery juices onto the breadcrumbs and mix to combine. Add the chives and lemon zest and taste for seasoning, adding more salt and pepper if needed.
  • Loosen the skin over the chicken breasts. Insert the remaining 4 tablespoons cold butter under the skin of the chicken breasts, pushing down to disperse them. Rub the chicken all over with a thin film of canola oil. Sprinkle the chicken heavily on all sides with 3/4 teaspoon each salt and pepper. Stuff the cavity with the bread mixture, and stuff the neck skin with any remaining stuffing. Set the bird in the oiled roasting pan.
  • Roast the chicken until the skin dries and the butter melts, about 15 minutes. Turn the heat down to 375 degrees F and continue to roast, basting the chicken once or twice with the fat that accumulates in the corners of the pan, until the thickest part of the thigh registers 170 degrees F on an instant-read thermometer, 45 to 55 minutes.
  • Transfer the chicken to a large platter to rest for 5 to 10 minutes. Strain the pan juices into a bowl and skim off the fat. Pour 1/4 cup water into the roasting pan, set it on a burner on high heat and scrape up any stuck-on bits on the bottom with a rubber spatula. Return the defatted juices to the pan and simmer together for 3 to 5 minutes to make a thin, natural gravy. Season with salt and pepper.
  • Carve the chicken on the platter. Slice the wings at the joint, twist to remove them and set them above the chicken. Cut the thighs at the joint, twist to remove them, slice them diagonally at the leg joint to separate them into thigh and drumstick and lay them on the platter. Carve thin slices from the breast meat and let them lay as they fall; pour a little gravy over the white meat, avoiding wetting the crispy skin of the thighs. Cut the stuffed neck in slices, and serve with the rest of the gravy in a small pitcher on the side.

CHICKEN BREAST ROASTS WITH SAVOURY STUFFING



Chicken Breast Roasts with Savoury Stuffing image

Perfect for 4 but easy to double for a larger dinner party, this dish is ideal for both casual weekend suppers and special occasions.

Provided by Recipe by Chicken Farmers of Newfoundland and Labrador

Yield 4

Number Of Ingredients 12

4 boneless, skinless chicken breast, filets removed
2 tbsp vegetable oil
salt, to taste
pepper, to taste
¼ cup butter
¼ cup onions, minced
¼ cup celery, minced
2 tbsp savoury, fresh
or
2 tsp savoury, dried
1 cup breadcrumbs
¼ cup chicken broth

Steps:

  • Preheat oven to 350°F (175°C).
  • Melt butter in a saucepan over medium heat; add onion, celery and savory. Cook until tender. Remove from heat and stir in crumbs until well mixed. Stir in chicken broth. Stuffing should be moist enough to shape into 2 logs.
  • Put chicken breasts between layers of wax paper and pound to about ½ inch (1 cm) thickness. Season chicken with salt and pepper and place, smooth side down, on a cutting board.
  • Place 1 stuffing log down the middle of one chicken breast. Place a second chicken breast, smooth side up, on top of the stuffing. Tie breasts together securely with string so the stuffing is sandwiched in between. Repeat with the remaining two breasts. These are called chicken breast roasts and each roast serves two.
  • Heat oil in a skillet over medium heat and brown the roasts on all sides. Place on a baking sheet and bake for about 45 minutes or until a thermometer inserted into the chicken (not the stuffing) reads 165°F (74°C).
  • To serve, remove string and slice each roast in 6. Serve with roasted potatoes.

Nutrition Facts :

CHICKEN BREAST WITH STUFFING



Chicken Breast with Stuffing image

Add a salad or a steamed veggie and you'll have a hearty meal for one with this tender baked chicken and tasty herb stuffing. "You can remove the skin from the chicken breast if you like," notes Bobby Taylor of LaPorte, Indiana.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 1 serving.

Number Of Ingredients 11

1 bone-in chicken breast half (7 ounces)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped onion
1 tablespoon chopped celery
1 tablespoon butter
1/4 teaspoon minced fresh parsley
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1 drop hot pepper sauce
1 slice day-old bread, cubed

Steps:

  • Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 411 calories, Fat 21g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 948mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.

BONELESS CHICKEN BREASTS WITH STUFFING MIX



Boneless Chicken Breasts With Stuffing Mix image

This dish is quick, can be made the night before, and comes out great every time. The stuffing gives it a nice crunchy taste.

Provided by jean1

Categories     One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless chicken breasts
2 (10 1/4 ounce) cans cream of chicken soup
10 ounces water
4 slices swiss cheese
1 (6 ounce) box seasoned stuffing mix (I use StoveTop)

Steps:

  • Mix cream of chicken soup with water.
  • Pour into 13x9x2 baking dish.
  • Lay chicken breasts on top.
  • Add a slice of Swiss cheese on each chicken breast.
  • Pour the dry stuffing mix over the top, covering it completely.
  • Bake covered at 350F for 1-1/2 hours.

Nutrition Facts : Calories 651, Fat 31, SaturatedFat 11.7, Cholesterol 130.6, Sodium 1765.7, Carbohydrate 44.4, Fiber 1.4, Sugar 4.7, Protein 45.9

OVEN ROASTED STUFFED CHICKEN BREASTS



Oven Roasted Stuffed Chicken Breasts image

This recipe always impresses dinner guests! Chicken breasts are stuffed with a ricotta cheese and walnut mixture.

Provided by Julie1271

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 7

1 cup part skim milk ricotta cheese
¾ cup finely chopped walnuts
½ cup grated Parmesan cheese
½ cup dry bread crumbs
1 teaspoon dried oregano
6 boneless chicken breast halves, with skin
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
  • Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
  • Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 9 g, Cholesterol 65.2 mg, Fat 22.6 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 217.2 mg, Sugar 1 g

GARLIC-ROASTED CHICKEN BREASTS



Garlic-Roasted Chicken Breasts image

In this Garlic-Roasted Chicken Breasts dish, roasting softens and mellows the garlic. The garlic tops serve as a rack for the chicken. Garlic bottoms are flipped halfway through to soak up juices. Leftover chicken can be used in dishes like chicken enchiladas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h10m

Number Of Ingredients 5

4 heads garlic
8 sprigs fresh oregano
2 whole roaster chicken breasts (3 1/2 pounds each), rinsed and patted dry
2 tablespoons olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Slice tops from garlic heads, reserving the bottoms; arrange tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of oregano over each garlic top, and arrange chicken breasts over garlic.
  • Place reserved garlic bottoms, cut sides up, next to chicken in the pan. Drizzle chicken and garlic bottoms with the olive oil. Season chicken with salt and pepper; place remaining 4 sprigs of oregano on top.
  • Roast chicken for 30 minutes; turn garlic bottoms cut sides down, and rotate the pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of the meat registers 165 degrees, about 30 minutes more.
  • Pour pan juices into a measuring cup; skim fat from the top. Serve juices with chicken and roasted garlic.

HOLIDAY FRUIT STUFFED ROASTED CHICKEN



Holiday Fruit Stuffed Roasted Chicken image

This is a delicious and unique roasted chicken dish that is sure to impress any holiday gathering. It contains nuts, but they can be omitted.

Provided by Care2Adopt

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 2h40m

Yield 6

Number Of Ingredients 22

¼ cup coarsely chopped walnuts
1 (5 pound) whole chicken
salt and pepper, to taste
2 tablespoons Italian-style salad dressing
2 tablespoons butter, melted
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
½ teaspoon dried basil, or to taste
½ teaspoon dried thyme, or to taste
2 tablespoons butter
1 apple, cored and chopped
1 pear, cored and chopped
½ cup pineapple chunks, drained
½ cup cubed French bread
5 pitted prunes, chopped
1 cup seedless grapes, halved
2 tablespoons Italian-style salad dressing
2 tablespoons orange juice
1 tablespoon apple cider
1 teaspoon grated orange zest
1 tablespoon honey
1 teaspoon ground cinnamon

Steps:

  • Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
  • While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
  • Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
  • To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
  • Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
  • Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 719.5 calories, Carbohydrate 30.2 g, Cholesterol 182.2 mg, Fat 42.7 g, Fiber 3.1 g, Protein 53.7 g, SaturatedFat 13.7 g, Sodium 431.1 mg, Sugar 19.9 g

ROASTED WHOLE CHICKEN BREASTS WITH GREEN STUFFING



Roasted Whole Chicken Breasts With Green Stuffing image

I love roast chicken, but I don't like dark meat. I love the flavor that roasting chicken with skin and on the bone provides. My compromise--get whole--not split--chicken breasts, stuff 'em and roast 'em. And I love sauce, but not necessarily gravy--so this has a thin but not unsubstantial sauce, more than enough for the chicken and the potatoes.

Provided by Chef Kate

Categories     Poultry

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

3 whole chicken breasts, not split (preferably organic)
1 lb Baby Spinach, stemmed and washed
1 head garlic
4 cloves garlic
1 tablespoon extra virgin olive oil
1 teaspoon coarse salt
1/4 teaspoon fresh grated nutmeg
1 cup fresh basil leaf, stemmed and washed
2 lemons
1/4 cup sweet butter
1 1/2 cups dry white wine
2 lbs red potatoes
1/2 lb shiitake mushroom, cleaned and woody stems removed,thinly sliced
1/2-1 cup chicken stock
salt and pepper

Steps:

  • Prepare medium sized roasting pan with rack by coating rack with olive oil (should be a roasting pan no larger than necessary to hold the three breasts and that can be placed on top of the stove for making the sauce)
  • Peel and roughly chop 4 cloves of garlic
  • Roughly chop spinach
  • Tear basil into small pieces
  • Place large skillet over high heat
  • When hot, add 1 tablespoon extra virgin olive oil, chopped garlic, salt, spinach and basil
  • Grate fresh nutmeg into skillet
  • Stir fry until greeens are wilted and soft
  • Remove from heat and set aside to cool
  • Clean chicken breasts and remove any obvious clumps of fat or protruding skin
  • Preheat oven to 425°F
  • With your fingers, gently loosen skin from flesh of the chicken breasts
  • Again, gently, stuff greens mixture between the skin and the flesh of the breasts
  • Massage the surface of the breasts to evenly distribute the stuffing
  • Cut each lemon in half lengthwise (stem to end)
  • Rub the outside of the chicken breasts with butter
  • Squeeze the juice of one half of one lemon over the breasts and sprinkle the breasts with salt and pepper
  • Split the whole head of garlic into cloves; do not peel
  • Scatter the garlic gloves in the bottom of the roasting pan
  • Scrub potatoes; do not peel
  • If very small, leave whole; if larger, cut in half
  • Scatter potatoes in the bottom of the roasting pan
  • Place the three whole breasts, skin side down, on the oiled rack
  • Place a lemon half in the cavity of each breast
  • Roast 20 minutes
  • Baste with a third of the white wine
  • Carefully (without tearing the skin of the breast if possible) turn breast skin side up, placing lemon in cavity beneath each breast
  • Baste with pan juices
  • Roast another 20 minutes
  • Turn oven down to 375°F
  • Baste with pan juices; if there is not sufficient liquid in the pan, add more white wine and/or water
  • Roast another 10-12 minutes
  • Check for doneness
  • Remove from oven; tent with foil and allow to rest for at least ten to fifteen minutes
  • Remove excess fat from pan (there should be very little)
  • Remove potatoes and keep warm
  • Remove garlic cloves and squeeze out roasted garlic into the roasting pan
  • Place pan on stovetop over medium heat
  • Add mushrooms and allow to saute without stirring for 1 - 2 minutes
  • Turn mushrooms and saute another minute
  • Turn heat to high and add remaining wine and 1/2 to 1 cup of chicken broth
  • Scrape to deglaze and simmer until slightly reduced
  • Taste for seasoning
  • (Optional) Whisk in 1 - 2 Tablespoons of butter
  • Note: This is lovely served on a bed of steamed fresh spinach

GREENS STUFFED ROASTED CHICKEN



Greens Stuffed Roasted Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h20m

Yield 1 chicken or 3 to 4 portions

Number Of Ingredients 9

2 teaspoons cayenne
2 teaspoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
2 cups raw mustard greens, shredded
1/2 cup thin sliced red onion
1/2 cup diced fresh peaches
1 whole fresh chicken (3 pounds average)
1/2 cup clarified butter

Steps:

  • For the seasoning: Combine the cayenne, paprika, salt and pepper in a bowl, mixing well.
  • For the chicken: Preheat the oven to 300 degrees F. In a bowl, mix the greens, onions, peaches, 1/4 cup butter and 1 tablespoon of the prepared seasoning, mixing well. Next, open the center cavity of the chicken and stuff it with seasoned greens/fruit mixture. Then drizzle the remaining 1/4 cup butter over the skin of the chicken. Dust with the remaining seasoning.
  • Roast the chicken for 50 minutes, and then remove from the oven. Raise the oven temperature to 450 degrees F, allow to heat for 10 minutes, and then place the bird back in the oven and finish until skin is crisp, 8 to 10 minutes. Remove the chicken from the oven and allow to rest for 5 minutes before cutting or carving.

STUFFED CHICKEN BREAST AND ROASTED BROCCOLI



Stuffed Chicken Breast and Roasted Broccoli image

This bone-in, whole chicken breast stays juicy in the oven, especially with stuffing tucked under the skin. If you can't find a roaster chicken breast, a 3 1/2-pound bone-in, skin-on turkey breast half works just as well -- simply increase cooking time to 1 1/2 hours.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h20m

Number Of Ingredients 9

1/2 loaf Italian bread (5 ounces), torn into bite-size pieces
1 celery stalk, thinly sliced
1/2 teaspoon dried rubbed sage
1/2 small onion, chopped
1/3 cup dried cranberries
4 tablespoons olive oil
Coarse salt and ground pepper
1 roaster chicken breast (3 to 3 1/2 pounds), breast bone broken (see Cook's Note below)
2 heads broccoli (about 1 1/2 pounds total), florets separated, stems peeled and sliced into 2-inch lengths

Steps:

  • Preheat oven to 450 degrees. In a medium bowl, combine bread, celery, sage, onion, cranberries, and 1 tablespoon oil; season with salt and pepper. Set aside.
  • Working from neck end of chicken, use fingers to loosen skin from flesh, and separate skin from center breast bone with a paring knife. Generously season under and over skin with salt and pepper.
  • Place stuffing under skin, distributing evenly. Rub skin with 1 tablespoon oil, and place on a rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of breast (avoiding bone) registers 165 degrees, 45 minutes to 1 hour. Tent with aluminum foil, and let rest for 15 minutes.
  • While chicken is resting, toss broccoli with remaining 2 tablespoons oil on another baking sheet; season with salt and pepper. Roast until beginning to brown, 15 to 20 minutes, tossing once. Remove breast from bone, slice crosswise, and serve chicken with broccoli.

Nutrition Facts : Calories 709 g, Fat 32 g, Fiber 4 g, Protein 70 g

Tips:

  • Prepare the mise en place. Before you start cooking, make sure you have all of the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
  • Use a sharp knife. A sharp knife will make it easier to cut the chicken breasts and vegetables.
  • Season the chicken breasts generously. This will help to add flavor to the chicken.
  • Don't overcrowd the baking dish. If the chicken breasts are too crowded, they will not cook evenly.
  • Roast the chicken breasts until they are cooked through. The internal temperature of the chicken breasts should reach 165 degrees Fahrenheit.
  • Let the chicken breasts rest before serving. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Roasted whole chicken breasts with green stuffing is a delicious and easy-to-make meal. This recipe is perfect for a weeknight dinner or a special occasion. The chicken breasts are juicy and flavorful, and the green stuffing is a delicious complement. This recipe is sure to please everyone at your table.

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