Stuffed Chicken Breast Recipe

Prepare chicken

Pat chicken breasts dry. Using a sharp knife, make a lengthwise pocket in each breast without cutting through the other side (or butterfly and fold). Season both inside and out with 1 tsp salt, 1/2 tsp black pepper and 1 tsp garlic powder (reserve remaining salt/pepper used elsewhere).

Make breading stations

Set up three shallow bowls: 1) flour; 2) beaten eggs mixed with 3 tbsp milk; 3) breadcrumbs. Season the flour lightly with a pinch of salt and pepper.

Stuff breasts

Divide the herbed cream cheese evenly into 4 portions and gently stuff each portion into a pocket in a chicken breast. Press edges to close as well as possible.

Bread the chicken

Dredge each stuffed breast in flour, shaking off excess, dip into the egg wash, then press into breadcrumbs to coat thoroughly. Let rest on a tray for 5–10 minutes so the coating adheres.

Pan-fry

Heat a large skillet over medium heat and add 4 tbsp olive oil. When shimmering, add the chicken breasts seam side down and cook 4–5 minutes until golden. Flip and cook another 4–5 minutes. Reduce heat to medium-low, cover loosely, and cook until internal temperature reaches 165°F (74°C), about 6–8 additional minutes depending on thickness. Remove to a plate and tent with foil to rest 5 minutes.

In a medium bowl, beat 8 oz softened cream cheese until smooth. Fold in 2 tbsp chopped chives, 1 tbsp chopped parsley, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Portion into four equal amounts for stuffing the chicken.

Combine 1 cup chopped strawberries, 3 tbsp red wine vinegar, 1 tbsp honey and 1 tsp Dijon mustard in a blender or food processor. Blend until smooth. With motor running, stream in 4 tbsp extra-virgin olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust balance; if too tart, add a little more honey. If you prefer a slightly chunkier vinaigrette, pulse instead of fully pureeing. Refrigerate until serving.

While the chicken cooks, heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp butter. Add carrots and sauté 3–4 minutes, then add broccoli florets. Sauté until vegetables are tender-crisp, about 5–6 more minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Finish with a small pat of butter if desired and keep warm.

Preheat oven to 425°F (220°C). Scrub 4 russet potatoes and dry. Rub each with 1 tbsp olive oil (total) and sprinkle with coarse salt. Place on a baking sheet and bake until tender when pierced, about 45–60 minutes depending on size. Remove from oven and split open just before serving; top with sour cream and chopped chives if desired.

Place one baked potato and a portion of sautéed vegetables on each plate. Slice each stuffed chicken breast on a slight diagonal and arrange beside vegetables. Drizzle 1–2 tbsp strawberry vinaigrette over the chicken (or serve on the side). Garnish with extra chives or a small sprinkle of chopped parsley.