Orange Glazed Stuffed Chicken Breast Recipe

Great Taste, No Leftovers

Orange Glazed Stuffed Chicken Breast Recipe

My family loves this recipe from Company's Coming Holiday Entertaining as a nod to roast chicken and stuffing dinners, without the huge amount of leftovers and dishes. It is scrumptious with garlic smashed potatoes and a side of cranberry sauce. Feel free to play around with the stuffing ingredients. I often will add things like orange zest, some fresh herbs (depending on the state of my herb garden), pecans, etc.


2 whole boneless, skinless, chicken breasts


2 tbsp butter
2 tbsp chopped onion
2 tbsp celery
zest of an orange
1 cup dry bread crumbs (I take leftover French bread and leave it out for a few days, then cube it)
1 tbsp chives (fresh herbs are good as a substitute-sage, thyme, tarragon)
1/4 tsp poultry seasoning
salt and pepper sprinkle
1 1/2 tbsp white wine
1 1/2 tbsp orange juice (more or less, depending on how much you need to make it moist

Melt the butter in a fry pan. Add the onion and celery, and saute until they are soft and translucent. Remove from heat. Toss with bread crumbs, chives, poultry seasoning, salt and pepper, then drizzle the milk/chicken brother over top and mix well. Add more juice if you need to in order to make the dressing cling together.

Lay the chicken breasts on a flat surface and give them a good pounding so they are about pretty much uniform thickness throughout. (Jake hates this, he says it sounds like I'm torturing the food). Then divide the dressed between the two breasts, mounding it up along the center. Fold the breasts each in half over the dressing and secure with toothpicks.

Place stuffed breasts into a casserole dish and spoon 1/2 of the orange sauce over top. Bake, uncovered, at 325 F for about 45 minutes, until tender. Remove from the oven and allow to cool five minutes before slicing them and arranging on the plates, spooning more of the sauce on top.

Orange Sauce

1/2 cup orange marmalade
1 tbsp orange juice concentrate, thawed

Mix together in a small saucepan over low heat until warm and runny.

Serves 2 (at least according the recipe, but it serves our family of three just fine)

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom