Description
Want a little Thanksgiving without trying so hard? These Stove Top Stuffing Chicken Rolls with homemade gravy are out of this world!
Ingredients
Units
Scale
For the chicken
- 4 boneless chicken breasts
- 1 6 ounce package Stove Top Stuffing (prepare according to package instructions)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon of olive oil
For the gravy
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 teaspoon dried thyme
- 1 1/2 cups chicken broth (I used low sodium)
- 1 tablespoon finely diced shallot
- 1/4 teaspoon salt
- pepper, to taste
Optional side: cranberry sauce
NOTE: You will need TOOTHPICKS for this recipe! Also, less dishes if you use an OVEN-SAFE pan for this.
Instructions
- Start by making the Stove Top Stuffing. Simply follow the package instructions here. Put stuffing in a bowl. Cut some pieces of butter. You can use water or chicken broth here. I used both with a 50/50 split. Your liquid needs to be hot, so you can heat it in the microwave for a minute or two. Pour it over the stuffing mix, place butter pieces on top. Cover with plastic wrap. Cook in microwave. Once your stuffing is done, just set it aside for later.
- Time to prep the chicken. I used the pound-with-a-pan method to thin out the chicken this time. Put a layer of plastic over the chicken (one piece at a time). I used my skillet to flatten the chicken and it worked great. If you don’t have a skillet, just use whatever pan you have or use a kitchen mallet. Pound the chicken with your pan until it’s about a ¼” thick. Also, if the chicken sticks to your cutting board have a spatula on hand to gently lift it off.
- After you’ve done this to all four pieces of boneless chicken, it’s time to stuff and roll. Spread your Stove Top Stuffing on top of the flattened chicken. Put as much as you can while still being able to roll it. Then gently and carefully roll the chicken. Once it’s rolled, insert the toothpicks to hold it together. Add as many as you need just don’t forget to pull them out before serving! Also, place the toothpicks through the side of the chicken since we need to sear this on the top and bottom. (see video)
- Once the chicken is stuffed and toothpicked, season the tops with HALF of the salt, pepper, garlic powder and dried thyme listed in the ingredients.
- Heat olive oil in an oven-safe pan on medium heat. We’re searing the chicken before it goes in the oven so we can get a nice crust on it. Place the chicken in the pan seasoned-side-down and cook for 2-3 minutes – just long enough to get it browned. While it’s cooking, season the other side with the remaining salt, pepper, garlic powder and dried thyme.
- Turn the chicken to cook the other side for 2-3 minutes.
- Put the chicken in a preheated oven at 375 degrees for 15-20 minutes. Internal temperature of the chicken should be 165 degrees before consuming. It’s easier to use an oven-safe pan for this so you can have less dishes. If you don’t have that, just transfer the chicken from the pan to an oven safe baking dish.
- While the chicken is cooking, prepare the gravy. This is so easy! First, finely dice one tablespoon of shallot or whatever kind of onion you have on hand.
- Melt butter in a small pot on low heat and add the shallots. Cook for a minute or two until the onions soften.
- Add flour to the mixture to create a roux (thickening agent). Cook that for a couple of minutes to get rid of the raw flour taste.
- Add chicken broth here. I used a low sodium brand, but use what you have. Give it a good whisk so there are no lumps. Turn the heat up a little here.
- Add the dried thyme and give it another good whisk.
- Taste it. Add your salt and pepper here. If you used a regular salt broth you may not need more salt here. It’s up to you and your salt preference at this point. Only add a little at a time and taste it. Give it a good whisk again. It’s probably come to a slight boil by now. Turn the heat off and let it sit to thicken.
- If you’re using the optional parsley garnish now would be the time to chop that up.
- Once the chicken is finished, let it rest for 5 minutes or so before slicing. I think it’s pretty to slice it like I do in my video. If you serve it this way, just put on some rubber gloves and remove all the toothpicks before slicing.
- Serve immediately. You can certainly plate it and pour the gravy on like I do in my video. OR, serve gravy on the side and let people serve themselves. If you have extra stuffing you can put it in a bowl for anyone who might want a little more. I had cranberry sauce on hand and put that on the side too.
Equipment
Small Sauce Pot w/Lid (1 Quart)
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Kitchen Mallet (Meat Tenderizer)
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Calphalon Saute Pan with Lid (5QT)
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- There will be a little leftover stuffing after you stuff the chicken. If you want to serve a big bowl of it, you should buy an additional package and prepare that too.
- Lots of options for sides here: mashed potatoes, steamed carrots, or some kind of zucchini and summer squash medley. You choose!