1 loaf of white bread cubed into 1 inch x 1 inch pieces
2 ribs (1 cup) of celery small diced
1 med yellow onion small diced
2 carrots peeled and small diced
½ pound of mushrooms small diced
thyme 2 Tablespoons
Salt and pepper to taste
Saute veggies in butter or olive oil until tender. Cool slightly. Add veggies to bread cubes and spices and mix very well. Stuffing should be very moist. If too dry add a little butter.
Next you will need some boneless skinless chicken breasts preferably 4 – 6 ounces each. Recipe should be enough for about 12 breasts give or take a few depending on the size. Make sure all visible fat is trimmed off and breast is pounded flat and even to about a half inch to ensure even cooking. Make small clumps of stuffing and roll into each piece of chicken. Line chicken together in an oiled baking dish and brush with butter and season tops of chicken. Cover with foil and bake @ 350 for about 40-45 minutes and then uncover and bake for an additional 15 minutes to brown. Cook time may vary. Cooked chicken should always have an internal temperature of 165 degrees.
Finally, pour your favorite sauce or chicken gravy over the top or eat it as is. I use a fine herb sauce at Savories but being creative and having fun is what cooking is all about!