You can use breasts or thighs for this dish. I used both. The breast turned out very moist but the thigh melted in your mouth. Of course pouring gravy over the top of either one is going to make anything good!
Use the thicker breasts and cut a slit down the side but not all the was thru to form a pocket. I pounded the boneless thighs out thin.
This recipe made enough for 2 breasts and 3 thighs.
4 strips of bacon
1/2 diced onion
3 minced garlic cloves
1 diced carrot
1 diced celery
About 1 cup bread crumbs ( I used my homemade croutons, put in a zip lock bag and rolled until fine with my rolling pin)
Salt and pepper
Cut up your bacon and fry. When almost done add all ingredients except for the bread crumbs and cook until tender. You may have to add a little olive oil if there’s not enough bacon grease.
Add your bread crumbs and about 1/2 cup chicken broth. You want your stuffing to stick together but not be too wet. Salt and pepper to bring out the flavors.
Stuff your chicken breasts with the stuffing and use toothpicks to hold together.
Roll the stuffing up in your thighs and also use toothpicks to hold them together.
Brown your stuffed chicken pieces on all sides in a pan with olive oil. Remove from pan and remove toothpicks.
In a oven proof pot. Lay 1/2 cut up onions and some carrots at the bottom. Place your browned chicken on top. Slice about 2 garlic cloves and place all around between the chicken pieces.
Pour in about 1 cup of chicken broth.
Roast at 400 degrees for about 45 minutes basting chicken every 10 minutes!
Make gravy with your drippings! This dish goes great with brussel sprouts!