Stuffing stuffed chicken

Tonight's meal was another one I created on my own. The concept isn't new, stuffed chicken, but the fact that I didn't have to "look it up" or get the recipe from someone or somewhere else makes it "mine" in my opinion. In a way it's a mini Thanksgiving meal. I will definitely make it again and also figure out more sides to go along with it to give it more of that Turkey day feeling.

Review: If you like Thanksgiving dinner you will like this. The easiest part of it is the deviled eggs but the stuffing and chicken aren't that difficult either. The recipe I'll put below for the stuffing is how we make stuffing in my family but of course it can be done anyway you know how. The ingredient amounts also are what I used for three people, but really the amounts can vary based on how many people you might be serving. It's hard to describe the meal's taste because the stuffing tastes like stuffing and the chicken tastes like chicken. They make a flavorful combination though and because I added chicken broth into the pan while I baked it, it was still quite moist. Like I said there isn't too much more I would do to change the overall concept. I might double the ingredients for the stuffing so there's not only enough to put in the chicken but also enough to have on its own, but other than that any thing else I do to this meal will just be figuring out traditional sides but making them healthy. This meal is really healthy by the way with low fat, low sugar and low sodium ingredients.

Recipe:

• 4-6 boneless, skinless chicken breasts (get however many you want to cook)
• 6 eggs (use however many you want to hard boil)
• 6 slices of bread (I used 100% whole wheat because it's healthier but any type of bread is fine)
• 1 small onion (I used dried onion but fresh is OK too)
• 2 tablespoons sage
• 1 tablespoon celery flakes
• 1/2 cup basil, divided
• 1 cup reduced sodium chicken broth, divided
• 1/2 cup mustard
• 1/2 teaspoon salt
• fresh ground pepper, for taste
• paprika, for color

Start with boiling the water for the eggs. Boil the eggs for roughly 20 minutes then drain the water. Peel the shell, slice the eggs in half and put the yolk in a bowl. Mix the yolk and mustard in a bowl then fill the sliced eggs with the yolk-mustard mixture. Sprinkle paprika on top and refrigerate.

While the eggs are cooling, preheat the oven to 400 degrees. Cut your chicken breasts length-wise being sure not to cut all the way through but enough to where it can flap open and lay pretty flat (this is called a butterfly cut and in some stores you can find chicken already sliced this way or you could ask the butcher to slice it for you if you don't want to). In a bowl crumble the bread slices and mix in the onion, sage, celery flakes, salt, pepper and 1/2 cup of the chicken broth. Once it's all mixed, take a small, nearly baseball-sized handful of the stuffing mixture and spread it on one side of each sliced chicken breast. Fold the other side over so it looks like a sub sandwich. Place the chicken breasts in a pan so they are lying on their side and pour the other 1/2 of the chicken broth over the chicken and around the pan. Sprinkle half the amount of the basil on the top of each chicken breast. Place in the oven and let bake for 20 minutes. Turn the chicken so it lays on their other side and sprinkle the remainder of the basil on the other side of the chicken. Stick back in the oven for another 10-20 minutes or until the chicken browns then serve immediately with the deviled eggs.