STUFFED CHICKEN BREAST WITH BREAD STUFFING RECIPES

Steps:

• In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

Steps:

• Cut chestnuts crosswise and roast in hot oven (200°C, approximately 400°F) for 20 minutes. Take out and peel while still hot. Cut bread into cubes. Peel shallot, chop finely and sweat in 2 tablespoons butter until translucent. Mix cream, egg, shallot and parsley into the bread, then season with salt, pepper and nutmeg. Cut four chestnuts small and add to the bread mixture. Cut chicken breasts lengthwise, fill with the bread stuffing and secure. Cook chicken breasts on the skin side in 2 tablespoons oil in an ovenproof pan. Turn and finish cooking in the oven. Sauté remaining chestnuts with 1 tablespoon butter and Madeira.
• Trim celery, rinse and cut diagonally into slices. Sauté celery in 2 tablespoons butter, deglaze with some water and braise until done, about 6 minutes. Season with salt. Heat remaining butter with the sugar, melt sugar, add cranberries and cook.
• To serve, arrange chicken breasts on plates with roasted chestnuts, celery and cranberries.