Happy fall everyone! Fall equals changing colors in our trees, comfort food and crisp air. It’s also time for the holidays and family time. I love this time of year. And I love Thanksgiving stuffing. I can eat that all day long. So I thought “why wait?” A packaged stuffing mix with the herbs & seasonings already there was a great start to these baked stuffed chicken breasts. Of course, I had to add onions and other seasonings and mustard. Mustard you ask? Well, a good mustard powder is an easy addition to give this stuffing extra flavor.
One nice thing about this recipe is that you can roll up the chicken ahead of time then pop them in the oven when you’re ready. This is great if you’re having a dinner party since you certainly would rather mingle with your guests instead of being in the kitchen. This would also be a nice alternative to the traditional Thanksgiving dinner if you want to cook outside the box.
Onion and Mustard Stuffed Chicken Breasts
|Prep time||30 minutes|
|Cook time||30 minutes|
|Total time||1 hour|
|Meal type||Main Dish|
- 2 Large Boneless, skinless chicken breasts (cut in half)
- 1 cup water
- 1 chicken bullion cube
- 1/4 cup red onion (chopped)
- 1 clove garlic (chopped)
- 1 heaped tablespoon Colemans Old English Mustard Powder (divided)
- 1/4 teaspoon thyme
- 2 cups Pepperidge Farms Herb Stuffing
- salt and pepper to taste
- 1/4 cup parmesan cheese (shredded)
Prior to baking, you can prepare some rice or veggies for these to lay on for a one dish meal. I used brussels sprouts but just about any veggie, rice or potato will work too.
For nutrition information, click the magic button
For more delicious chicken recipes, hop on over to my Chicken & Turkey Pinterest Board and take a look around.
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