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Quick Thyme Bread Stuffed Chicken

broccoli stuffed chicken

Make a Thanksgiving style stuffing and roll it inside chicken any time. Doesn't everyone love stuffing all year long, it makes a great side and this one has lots of thyme flavor.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 5 thinly sliced chicken breast cutlets or dark meat chicken cutlets, about 1 pound
  • 2 cups (1-inch) bread cubes
  • 1 1⁄2 teaspoons dried thyme leaves, plus more for finishing
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon pepper
  • 6-8 tablespoons Manischewitz chicken broth
  • 5 thinly sliced cutlets or fillets of chicken, about 1 pound
  • Olive oil, for drizzling


1 Preheat oven to 350 ̊F. Lightly grease a baking dish, large enough to hold all of the rolls without touching, with cooking spray.
2 In a medium-sized mixing bowl combine bread cubes, thyme, salt and pepper. Add broth a tablespoon at a time and mix until all bread is moistened.
3 Evenly distribute stuffing amongst cutlets, about 3 tablespoons per cutlet and roll up like a jelly roll.
4 Place rolls seam-side down in prepared pan.
5 Lightly sprinkle with additional thyme and drizzle with olive oil.
6 Bake at 350 ̊F for 25 minutes or until chicken is cooked through and no longer pink inside.

As seen in Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) - Subscribe Now