Preparation Time: 20 Minutes

Cook Time: 55 Minutes

Cut: Boneless chicken


1/4 cup (60 ml) butter
1/4 cup (60 ml) onion, minced
1/4 cup (60 ml) celery, minced
2 Tbsp (30 ml) fresh savory or sage (2 tsp dried)
1 cup (250 ml) dried bread crumbs

Chicken Breast Roasts:
4 boneless, skinless chicken breasts, filets removed
Salt and pepper to taste
2 Tbsp (30 ml) canola oil


Preheat oven to 350F.

Melt butter in a saucepan over medium heat; add onion, celery and savory. Stir cook until tender.

Remove from heat and stir in crumbs until well mixed. Stir in chicken broth. Mixture should be moist enough to shape into 2 logs.

Chicken Breast Roasts:
Put chicken breast between layers of wax paper and pound to about 1/2 inch thickness.  Season chicken with salt and pepper.

Put 2 chicken breasts, smooth side down, on a cutting board.  Place 1 stuffing log down the middle of each breast.  Place a chicken breast, smooth side up, on top of the stuffing.

Tie the breasts together securely with string so the stuffing is sandwiched between. Heat oil in a skillet over medium heat and brown the roasts on all sides.

Place on a baking sheet and bake for about 45 minutes or until a thermometer inserted into the chicken (not the stuffing) reads 165F (74C).

Remove from heat and let stand 5 minutes.  Remove the string and slice each roast into 6 pieces.  Place 3 slices on each plate and serve with roasted potatoes.