Roasted Stuffed Chicken Breast and Broccoli

Name: Roasted Stuffed Chicken Breast and Broccoli
Yield: serves 4
Ingredients: 1/2 loaf soft Italian bread, torn into bite-size pieces; 1 celery stalk, thinly sliced; 1/2 teaspoon dried sage; 1/2 small onion, coarsely chopped; 1/3 cup dried cranberries; 4 tablespoons olive oil; Coarse salt and freshly ground pepper; 1 roaster chicken breast (3 to 3 1/2 pounds); 2 heads broccoli (about 1 1/2 pounds), florets separated, stems peeled and sliced into 2-inch lengths

December 22, 2011

Roasting a large chicken breast is a nice alternative to cooking a whole chicken, especially if you prefer white meat. A bone-in, skin-on turkey breast half (about three-and-a-half pounds) also works well in this recipe; cook for about an hour and a half.

Recipe information

Yield
serves 4

Ingredients

1/2 loaf soft Italian bread, torn into bite-size pieces

1 celery stalk, thinly sliced

1/2 teaspoon dried sage

1/2 small onion, coarsely chopped

1/3 cup dried cranberries

4 tablespoons olive oil

Coarse salt and freshly ground pepper

1 roaster chicken breast (3 to 3 1/2 pounds)

2 heads broccoli (about 1 1/2 pounds), florets separated, stems peeled and sliced into 2-inch lengths

Preparation

Step 1
Preheat oven to 450°F. Make stuffing: Combine bread, celery, sage, onion, cranberries, and 1 tablespoon oil; season with salt and pepper.
Step 2
Press down on center of breast with the palm of your hand until the breastbone cracks. Working from neck end of chicken, use fingers to loosen skin from flesh, and separate skin from center breastbone with a paring knife. Generously season under and over skin with salt and pepper. Tuck stuffing under skin, distributing evenly. Rub skin with 1 tablespoon oil, and place on a rimmed baking sheet.
Step 3
Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165°F, 45 to 60 minutes. Remove from oven; cover loosely with aluminum foil, and let rest 15 minutes.
Step 4
Meanwhile, 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 halfway through.
Step 5
Remove chicken breast meat from bone; slice crosswise. Serve chicken with broccoli.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsDried Cranberry Dried Fruit Fruit Chicken Breast Chicken Poultry Broccoli/Broccolini Vegetable Main Dinner Nut Free Dairy Free Gluten Free Weeknight Meals Roast Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes