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This one pot meal will fill your house with the aromas of Thanksgiving. Apple and sage stuffing inside tender chicken breasts served on a bed of roasted parsnips, carrots and peppers.  

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  • .5 cup (125 mL) Butter
  • .5  Onion, diced
  • 1  Apple, peeled and finely diced
  • 1  Stalk celery, finely diced
  • 2 tsp (10 mL) Ground sage
  • 4  Slices Dempster’s® Stays Fresh® White Bread, cut into small cubes
  • .33 cup chicken broth
  • 4  Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
  •  Salt and pepper
  • 1 tbsp (15 mL) Olive oil
  • 1  Red pepper, sliced
  • 2  Parsnips, cut into matchsticks
  • 2  (or 3) Carrots, cut into matchsticks
  • 4  Cloves garlic, peeled
  • 1 tsp (5 mL) Chopped fresh thyme or sage
  • 1 tbsp (15 mL) Olive oil
  •  Salt and pepper


PREHEAT oven to 375°F (190°C).  STUFFING:  HEAT butter in a large skillet over medium heat. Add onion, apple, celery and sage. Sauté until soft. Add bread cubes. Stir to combine and add broth. Season with salt and pepper and set aside to cool.  CHICKEN: MAKE a long horizontal pocket in the center of each chicken breast. Stuff each breast with ¼ of the stuffing and season with salt and pepper.  HEAT olive oil in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side or until golden brown. Remove from heat.  VEGETABLES: COMBINE red pepper, parsnips, carrots, garlic and thyme in a 9 X 13 (3.5 L) rectangle baking dish. Drizzle with oil and season with salt and pepper. Toss to coat.  LAY chicken on top of vegetable mixture and bake in a preheated oven for 20-25 minutes or until the internal temperature of the chicken and stuffing reaches 165°F (74°C).

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