Newfoundland Savoury Stuffed Chicken Breast

Stuffed Chicken Breast with Newfoundland Savory dressing. A traditional and tasty dish, with fragrant herb, made with Central Dairies none hydrogenated margarine.

Cooking time
45 min.
  • 4 chicken breasts, boneless, skin on, drumette attached
  • 1 stalk celery, finely chopped
  • 1 onion, cooked and finely chopped
  • 500 mL (2 cups) bread crumbs, finely chopped
  • 45 mL (3 tbsp) Central Dairies Non-Hydrogenated Margarine
  • 60 mL (¼ cup) chicken stock
  • 5 mL (1 tsp) Newfoundland savoury
  1. Melt 30 mL (2 tbsp) of the Central Dairies Non-Hydrogenated Margarine and sweat the finely-chopped onion and celery until translucent with the Newfoundland savoury.
  2. Remove from the stove, add the bread crumbs to the mix, and then add the heated chicken stock to moisten the dressing.
  3. On a cutting board, lay out the chicken breasts and lightly pound.
  4. Divide the Newfoundland savoury dressing, place in the centre of each chicken breast and roll.
  5. Place on a baking sheet, melt and brush the chicken rolls with the remaining Central Dairies Non-Hydrogenated Margarine, and then season.
  6. Bake at 180 °C (350 °F) for 45 minutes or until golden brown.