Traditional Newfoundland Stuffed Chicken Breasts

When it comes to Newfoundland weddings I’m not sure what’s more popular; the bride and groom or the delicious food! Stuffed Chicken breasts have got to be one of the most desired meals next to the prime rib! I’ll show you how to make these delicious morsels for you and your loved ones to enjoy with or without a special occasion any day of the week.

The most important thing you will need besides the chicken of course is Mt. Scio Savoury. Its grown and packaged right here in Newfoundland and its been around since the late 1800’s. Its still produced today and consumed in mass quantities especially in Newfoundland where in most homes its still tradition to have a cooked Sunday dinner with all the fixins and this included a chicken or turkey stuffed with the most delicious dressing.

https://www.arcgis.com/apps/Cascade/index.html?appid=129d0fff1ff04a22b9c1dc3fca4ce6ac

If you have a Newfoundland store near by you will absolutely be able to get your hands on some. It has been a staple in Newfoundland and Labradoreans kitchens forever! If you are unable to purchase you can absolutely substitute summer savory but I’m sorry to say it wont be the same. Not quite! You can also try sage but sage has kind of a smoky flavor for me which just isn’t right. I’ll include a few links for online stores where Mt. Scio Savoury is available for purchase.

Watch me make this delicious treat recipe to follow:

https://www.youtube.com/watch?v=p5BGIZwmxIE&t=5s

I sure hope you enjoyed that. For the recipe you will need:

Ingredients:

approximately 5 cups of bread crumbs stale
1 small onion
4-5 Tablespoons of real butter
2 Tablespoons of Mt. Scio Savoury ( summer savory a close substitute)
salt and pepper to taste about 1/2 tsp each
chicken bouillon optional
4 boneless skinless chicken breasts

How to make these yummy stuffed chicken breasts:

Sauté your onion in your butter until soft and translucent don’t over cook them you just want to soften and remove excess water from the butter and onion so your stuffing isn’t wet.

While your onion is cooking if you don’t have your bread crumbs crumbled, you can do this now. I prefer to use my ends of my homemade bread as there are way too many ingredients on the back of the bag of bread crumbs. Some I can’t even pronounce so they are a huge no no for me.

When your onions are ready you can add them to your bread crumbs along with your savoury, salt and pepper and a pinch of powdered chicken bouillon if desired. Set aside.

Lay down a piece of plastic wrap and place a chicken breast on top place a second piece of plastic wrap ontop of that and lightly tap with a heavy rolling pin. You want to flatten it a bit but not too much.

Remove the top piece of plastic and flip the chicken breast over such that the “Ugly” side is facing you. Next take a handful of your dressing and place ontop of the breast flatten with your hand. Using the end of the plastic wrap to assist you, roll the chicken breast over itself so that its smooth side is now on top.

Secure with toothpicks if desired to hold them together while baking. Please make a note of the number of toothpicks used in each one and remove them before serving!

Repeat the same process with all your chicken place and place in a lightly greased baking dish. You can also place them on a small rack in your roasting pan with a very small amount of water if you plan on making gravy afterwards.

Drizzle the tops of the chicken breasts with a small amount of organic olive oil. I used Terradelyssa. I love this brand and use it always: And then season with your favorite seasonings or just salt and pepper it will be yummy either way.

https://terradelyssa.com/

Bake at 400 degrees for about 45 minutes and enjoy! I put some potatoes and carrot in a bowl drizzled with olive oil and seasoned with a bunch of epicure seasonings which I also love and placed them in the pan along with the breast cooked them all together for the same amount of time. Here’s how it looked: