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Stuffed Chicken Breasts at

She Who Must Be Obeyed likes to buy boneless skinless chicken breasts to keep our fat consumption down and in hopes of a modicum of girth control. The problem with them is that they can be a little bland and get rubbery if not cooked just right.

I find my Louisiana Grills pellet smoker seams to keep them moist. I think it is the constant moving air from the fan in the unit. So, I decided to cook them in the pellet smoker.  That took care of the consistency.

To give them more flavour, I made a simple bread stuffing to cook in the chicken breasts. A nice flavour and what is better than chicken and stuffing?

I started by cutting some bread into about 375 ml (1 1/2 cups) of cubes. Then I cut up 25 ml (2 tbsp) each of onion and celery.

I put 15 ml (1 tbsp) of butter in a fry pan and heated it over medium heat.

I sauteed the onion and celery until soft.

I added the bread cubes, 5 ml (1 tsp) of Worcestershire sauce, 1 ml (1/4 tsp) each of dried savory, rosemary and sage. I sauteed for about 1 minute and added just enough water to moisten the breadcrumbs, about 15 ml (1 tbsp) and removed the stuffing from the heat.

Stuffed Chicken Breasts 1

I cut a pocket in each of two breast halves.

I put the stuffing in the pockets and pressed it in and tucked the chicken around it. Don’t worry about the bread showing on the edge. It gets a nice crust while cooking.

I gave them a good sprinkling of Louisiana Grills Chicken Seasoning.

Stuffed Chicken Breasts 2

I preheated the pellet grill to 350 F with pitmaster pellets and cooked the chicken for about 25 minutes. You could do it in a 350 F oven but will not get that nice wood cooked taste.

I flipped the chicken and cooked for twenty minutes more. I used my instant read thermometer to make sure it had an internal temperature of over 165 F. I had a baked potato going at the same time.

Stuffed Chicken Breasts 3

I brought it in and let it sit for a few minutes.

Stuffed Chicken Breasts 4

We served it with the baked potato and coleslaw.

Stuffed Chicken Breasts 5

The Verdict

The chicken was moist. The seasonings went well with the dressing and the dressing gave a nice extra taste to the chicken. Very nice. It tasted like a special dinner without a lot of work.

The Old Fat Guy

Stuffed Chicken Breasts at

Stuffed Chicken Breasts

Yield: 2 servings

Stuffed Chicken Breasts


  • 2 boneless skinless chicken breast halves
  • 375 ml (1 1/2 cups) bread cut in cubes
  • 25 ml (2 tbsp) onion, chopped
  • 25 ml (2 tbsp) celery, chopped
  • 15 ml (1 tbsp) butter
  • 5 ml (1 tsp) Worcestershire sauce
  • 1 ml (1/4 tsp) dried rosemary
  • 1 ml (1/4 tsp) dried savory
  • 1 ml (1/4 tsp) dried sage
  • 15 ml (1 tbsp) water, more if bread is very dry
  • 10 ml (2 tsp) chicken seasoning blend


  1. Melt the butter over medium heat in a fry pan.
  2. Saute the celery and onion until soft.
  3. Add the bread crumbs, Worcestershire, rosemary, savory, and sage.
  4. Saute for 1 minute.
  5. Remove from heat and set aside.
  6. Add just enough water to moisten the bread crumbs.
  7. Cut a pocket in each breast half with a very sharp paring knife.
  8. Stuff the bread mixture into each pocket. Don't worry if some stuffing shows, it will get nice and crisp with cooking.
  9. Sprinkle the chicken seasoning on the breasts.
  10. Cook in a smoker or oven preheated to 350 F for 25 minutes.
  11. Turn the chicken and cook for another 20 minutes.
  12. Use an instant read thermometer to make sure the internal temperature of the breasts is at least 165 F.
  13. Take it out of the smoker or oven and let it sit for two or three minutes and serve.
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