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Chicken Breast Roasts with Savoury Stuffing

Chicken Breast Roasts with Savoury Stuffing

The traditional flavours of a stuffed roast chicken are all here, but this recipe is both easier to prepare and looks more elegant to serve. Perfect for 4 but easy to double for a larger dinner party, this dish is ideal for both casual weekend suppers and special occasions.


  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 4 boneless, skinless chicken breast, filets removed
  • 2 tbsp (30 mL) vegetable oil
  • salt, to taste
  • pepper, to taste
  • 1/4 cup (60 mL) butter
  • 1/4 cup (60 mL) onions, minced
  • 1/4 cup (60 mL) celery, minced
  • 2 tbsp (30 mL) savoury, fresh
  • or
  • 2 tsp (10 mL) savoury, dried
  • 1 cup (250 mL) breadcrumbs
  • 1/4 cup (60 mL) chicken broth


  1. Preheat oven to 350°F (175°C).

  2. 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.

  3. 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.

  4. 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.

  5. 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).

  6. To serve, remove string and slice each roast in 6. Serve with roasted potatoes.

Adapted from a recipe from Hotel Newfoundland.

Nutrition Info

  • Per 340 g serving Amount
  • Calories 580
  • Protein 65 g
  • Fat 24 g
  • Saturated Fat 9 g
  • Carbohydrate 21 g
  • Fibre 2 g
  • Sugar 2 g
  • Cholesterol 185 mg
  • Sodium 580 mg
  • Per 340 g serving % Daily Value
  • Potassium 25
  • Calcium 8
  • Iron 15
  • Vitamin A 10
  • Vitamin C 8
  • Vitamin B6 85
  • Vitamin B12 57
  • Folate 20
  • Magnesium 37
  • Zinc 29

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