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Sicilian-Style Stuffed Chicken Breasts

  • 30m Prep Time
  • 30m Cook Time
  • 1h 0mReady In

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  • Cuisine : Italian
  • Course : Dinner

Chicken breasts are pounded thin, stuffed with a savory breadcrumb mixture featuring olives, raisins, pine nuts, anchovies, and capers, then baked until golden and juicy. This Sicilian-inspired dish offers a delightful balance of sweet, salty, and briny flavors.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 4 tablespoons (½ stick) butter
    • 1 medium onion, finely chopped
    • 2 garlic cloves, minced
    • 2 cups dry bread crumbs
    • ½ cup grated Parmesan (2 ounces)
    • ¼ cup finely chopped parsley
    • ½ teaspoon dried rosemary, crumbled
    • ½ teaspoon dried sage
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 to 1 ½ cups chicken stock or broth, or as needed
    • (1 large egg, well beaten)
    • ½ cup chicken stock or broth
    Sub-recipe steps
    1. Melt in a small skillet over medium-high heat until the foam begins to subside: 4 tablespoons (½ stick) butter
    2. Add and cook, stirring, until tender but not browned, about 5 minutes: 1 medium onion, finely chopped
    3. Stir in and cook for 30 seconds: 2 garlic cloves, minced
    4. Transfer to a bowl and stir in: 2 cups dry bread crumbs; ½ cup grated Parmesan (2 ounces); ¼ cup finely chopped parsley; ½ teaspoon dried rosemary, crumbled; ½ teaspoon dried sage; ½ teaspoon salt; ½ teaspoon black pepper
    5. Stir in, adding enough to make the stuffing just moist enough to hold together in a crumbly ball when squeezed firmly in your hand: 1 to 1 ½ cups chicken stock or broth, or as needed
    6. If baking as a dressing, add: (1 large egg, well beaten)
    7. Spoon the stuffing into the meat or vegetable case. For a dressing, transfer to the prepared baking dish and moisten with: ½ cup chicken stock or broth
    8. Bake the dressing until browned, about 30 minutes, or, for stuffing inside a chicken, until the internal temperature reaches 165°F.
  • ¼ cup oil-cured black olives, pitted and chopped
  • ¼ cup raisins or golden raisins, chopped, or dried currants
  • ¼ cup toasted pine nuts or finely chopped walnuts
  • (4 anchovy fillets, rinsed, dried, and finely chopped)
  • 2 tablespoons drained small capers
  • 8 boneless, skinless chicken breasts (about 3 pounds)
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • Olive oil

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ½ recipe Italian Bread Crumb Stuffing
  • ¼ cup oil-cured black olives, pitted and chopped
  • ¼ cup raisins or golden raisins, chopped, or dried currants
  • ¼ cup toasted pine nuts or finely chopped walnuts
  • (4 anchovy fillets, rinsed, dried, and finely chopped)
  • 2 tablespoons drained small capers
  • 8 boneless, skinless chicken breasts (about 3 pounds)
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • Olive oil

Let's Cook

  1. Step 1.

    Prepare, omitting the egg and using only ⅓ to ⅔ cup chicken stock or broth: ½ recipe Italian Bread Crumb Stuffing

  2. Step 2.

    The stuffing should be just moist enough to hold together in a ball when squeezed firmly; do not overmoisten. Stir in: ¼ cup oil-cured black olives, pitted and chopped; ¼ cup raisins or golden raisins, chopped, or dried currants; ¼ cup toasted pine nuts or finely chopped walnuts; (4 anchovy fillets, rinsed, dried, and finely chopped); 2 tablespoons drained small capers

  3. Step 3.

    Position a rack in the center of the oven. Preheat the oven to 350°F. Lightly oil a 13 × 9-inch baking pan.

  4. Step 4.

    Trim any fat around the edges of: 8 boneless, skinless chicken breasts (about 3 pounds)

  5. Step 5.

    One at a time, place the chicken breasts between sheets of wax paper and pound with a mallet or a rolling pin until about ⅜ inch thick. Season both sides with: 1 ½ teaspoons salt; 1 teaspoon black pepper

  6. Step 6.

    Lay the breasts smooth side down on a work surface and place ¼ cup stuffing on the center of each chicken breast, pressing lightly to compact. Bring the ends of the chicken up over the stuffing. Lay the packets seam side down in the prepared baking pan and brush with: Olive oil

  7. Step 7.

    Bake until the chicken is lightly browned and the internal temperature reaches 160°F, 20 to 30 minutes.

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