Roasted Stuffed Chicken Breast and Broccoli

Name: Roasted Stuffed Chicken Breast and Broccoli
Yield: serves 4
Ingredients: 1/2 loaf soft Italian bread, torn into bite-size pieces; 1 celery stalk, thinly sliced; 1/2 teaspoon dried sage; 1/2 small onion, coarsely chopped; 1/3 cup dried cranberries; 4 tablespoons olive oil; Coarse salt and freshly ground pepper; 1 roaster chicken breast (3 to 3 1/2 pounds); 2 heads broccoli (about 1 1/2 pounds), florets separated, stems peeled and sliced into 2-inch lengths

December 22, 2011

Roasting a large chicken breast is a nice alternative to cooking a whole chicken, especially if you prefer white meat. A bone-in, skin-on turkey breast half (about three-and-a-half pounds) also works well in this recipe; cook for about an hour and a half.

Recipe notes

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