Roast Chicken and Stuffing

I've been in denial for a long time but it's time that I admit to the fact that I am a recipe hoarder.  I'd like to call myself a recipe collector but I think it's safe to say that I've moved way past the "collection" stage and entered the hoarding stage.  The problem is that every day I find great recipes that I want to try.  (Admittedly, there are worse problems.)  I see them everywhere I look - in my cooking magazines, on television cooking shows, on the internet and facebook videos and then there's the delicious food that I eat at restaurants that I want to try and duplicate at home.  Safe to say that I'm obsessed with food and recipes.  

As of today, I've got over 50 recipes in my blog que that are just patiently waiting to be revealed.  Instead of trying to keep track of torn out magazine pages and trying to remember internet websites, I copy new recipes into my blog que for safe keeping until I'm ready to give them a try.  Some of the recipes in my que stay there for a long time and others get created almost immediately.  It all depends on what I'm in the mood to make or what type of recipe I need for a specific occasion.

This recipe for Roast Chicken and Stuffing only sat in my blog que for about 48 hours before I moved it from the "want to try" category to the "tested" category.  I'm a sucker for a great roast chicken recipe.  Any easy chicken dinner that's healthy AND delicious is my jam so it didn't take me long at all to jump all over this recipe for a skillet roasted chicken breast dinner.   

Roast Chicken and Stuffing
2 bone in chicken breasts
3 Tablespoons butter, softened
4 Tablespoon butter
1 Tablespoons fresh sage, minced
1 Tablespoon fresh thyme, minced
1 onion, chopped fine
1 celery rib, chopped fine
5 ounces Italian bread, cut into 1/2" pieces
1/2 cup chicken broth
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Pat chicken dry with paper towels and season with salt and pepper. 

Combine 3 T. softened butter, sage, thyme, 1/4 t. salt and 1/4 t. pepper. 

Melt 1 T. butter in skillet in skillet.  Add chicken and cook until browned.  

Transfer chicken to a plate.  

Reduce heat and add onion and celery to skillet.  Cook 4 minutes.  

Stir in bread and 2 T. butter.  Cook until bread begins to brown. 

Remove from heat and stir in chicken broth. 

Place chicken on top of stuffing. 

Brush with herbed butter.  Transfer to oven at 375 and bake 25-30 minutes. 

Transfer chicken to platter and cover with foil to rest for 5 minutes.  

Stir stuffing.  

Slice chicken to 1/2" pieces. 

Serve over stuffing. 

It's taken me nearly two years to get used to downsizing my meals to make them suitable for just two people.  This recipe is perfect for a family of two. Roasting chicken breasts instead of whole chickens is a great way for me to keep my meal size in check.  My chicken breasts were so big that we had plenty for dinner with a little leftover for lunch the next day.  😃If you're feeding more than two, you can simply adjust the servings by adding more chicken breasts and stuffing to your recipe.  Enjoy!

Ciao!

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