Marilyn’s Stuffed Chicken Breast
This easy recipe from Russell’s in Bothell for Marilyn’s Stuffed Chicken Breast is packed full of flavors that bring your memories back to family gatherings and classic flavors. Pairs nicely with 2018 Mazzacano Cellars Cabernet Franc.
This beautiful example of Cabernet Franc-which is one of our favorite varietals-will greet your nose with sweet cherries, tobacco, rhubarb, currants, and cardamom. On the palate, you will find hints of vanilla, cocoa, and burnt sugar. The tannins are silky smooth and it follows with a finish that stays with you, long after the last sip.
Marilyn's Stuffed Chicken Breast
- 4-8 oz Airline Chicken Breasts
- 1 c Celery Diced
- 3 Eggs Lightly Beaten
- 4 c Bread Cubed
- 2 c Chicken Stock
- Russell's Original Seasoning to Taste
- 1 tsp Fresh Thyme
- Unsalted Butter Melted
- 1 tsp Fresh Parsley Chopped
- 1 tsp Baking Powder
- 1/2 c Dried Cranberries
- 1-2 tbsp Olive Oil
Dice celery, onion, and bread. Combine chopped parsley, thyme, driedcranberries, celery, onion, chicken stock, Russell’s Original SeasoningBlend, eggs, and butter.
Toss and add baking powder. Toss again and set aside.
Preheat oven to 350 degrees.
Airline Chicken Breast
On the opposite side of the chicken wing make a cut down the sidecreating a pocket. The cut should be even on both sides, approximately2”-3“ deep and 3” long. Stuff each chicken breast.
. Heat oven safe sauté pan with 1-2 tablespoons olive oil. Place stuffedchicken skin side up. Season skin liberally and place in oven forapproximately 25 minutes.