Stuffed Chicken Breast

Elevate your weeknight dinners with these Stuffed Chicken Breasts featuring the savory depth of Benissimo Rosemary & Garlic Seasoning. Tender chicken rolls filled with a cheesy, herby breadcrumb mixture create a comforting, elegant meal that’s perfect for family recipes or a special dinner without the fuss. This recipe is a standout among easy recipes that taste gourmet but are simple to prepare.

Ingredients

1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
3 tablespoons butter, divided
2 teaspoons chicken bouillon granules
½ cup boiling water
3 cups bread crumbs
3 tablespoons parsley flakes
3 tablespoons Rosemary & Garlic Seasoning
8 boneless skinless chicken breast halves (4 ounces each)
¼ teaspoon black pepper
½ teaspoon salt
2 tablespoons fresh rosemary
4 slices provolone cheese, cut in half
8 ounces chicken broth

Instructions

1. In a small nonstick skillet, sauté onion, celery, and garlic in 2 tablespoons butter until tender. Stir in bread crumbs, chicken bouillon, parsley flakes, and Rosemary & Garlic Seasoning; mix until combined.
2. Flatten chicken breasts to ¼ inch thickness. Sprinkle with salt and pepper.
3. Spread breadcrumb mixture and provolone cheese over each chicken breast; roll up and secure with toothpicks.
4. Place chicken rolls in a 13×9-inch baking dish coated with cooking spray. Melt remaining butter and brush over the chicken.
5. Bake covered at 350°F for 25–30 minutes or until an internal thermometer reads 170°F. Discard toothpicks before serving.