Marcy’s Savoury Orange Stuffed Chicken

Preparation Time: 20 mins
Cooking Time: 25 mins
Total Time: 45 mins
Servings: 4 servings

4 bone-in, skin on chicken breast
3 cups (750 mL) Marcy's Gourmet Cranberry Orange Stuffing, prepared according to package instructions
2 tsp (10 mL) melted butter or vegetable oil
1 tsp (5 mL) thinly sliced fresh sage leaves
1/4 tsp (1 mL) each salt and black pepper

Preheat the oven to 375° F (190° C). Cool stuffing to room temperature. Using a sharp knife, cut an envelope-style slit down the side of each chicken breast to make a pocket. Fill each pocket with an equal amount of stuffing.

Arrange chicken breasts, skin side up, on a parchment paper-lined, rimmed baking sheet. Stir the butter with the sage and brush evenly over the chicken. Sprinkle with salt and pepper.

Roast on the middle oven rack for 20 to 25 minutes or until an instant read thermometer inserted into the center of the stuffing registers 165°F (74°C). Raise pan to upper rack and broil for 2 to 3 minutes or until golden.

Variation: Add 2 tsp (10 mL) minced fresh ginger to the stuffing mixture once prepared.

Tips:
Recipe doubles easily.