Description
Tender halal chicken breasts filled with a savory-herbed, crispy stuffing. Perfect for families or casual gatherings, this dish balances hearty textures and approachable flavors. A creative twist on classic comfort food, ideal for weeknight dinners or holidays.
Ingredients
2 lbs halal chicken breast (1 in thick)
2 tbsp extra virgin olive oil
2 tbsp ranch seasoning mix
1 tsp paprika (smoked preferred)
1 tsp sea salt (divided)
1/2 tsp black pepper (freshly ground)
1 tbsp unsalted butter
1/2 cup diced onion
1/2 cup chopped celery
1/2 cup reduced-sugar dried cranberries
1/4 cup shredded carrot
1 cup day-old brioche bread cubes
2/3 cup low-sodium chicken broth
Instructions
Line a baking sheet with parchment paper. Preheat oven to 400°F (200°C)
In a bowl, whisk olive oil, ranch seasoning, and paprika
Butterfly chicken breasts: slice horizontally to create a pocket without cutting through completely
Season chicken with half the salt and pepper
Sauté onion, celery, and butter in a skillet until softened
In a bowl, mix sautéed veggies, remaining salt, cranberries, carrot, bread cubes, butter, and chicken broth. Let cool slightly
Stuff mixture into chicken pockets and secure with toothpicks
Brush marinade over stuffed breasts
Bake 35–40 minutes until chicken reaches 165°F (74°C). Rest 5–10 minutes before serving
Notes
For easier stuffing, chill chicken in freezer 10 minutes before butterfly-cutting
Substitute brioche with sourdough or challah for different flavor
Add minced garlic to stuffing for extra depth
Leftovers store well in airtight containers up to 3 days
Bake on a lower rack for extra-crisp stuffing if desired
- Prep Time: 15
- Cook Time: 35
- Category: DINNER
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 breast
- Calories: 550
- Sugar: 12g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 185mg