Oyster-Stuffed Breast Of Chicken

Oxmoor House
4 servings


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1 (12-ounce) container fresh select oysters, drained and chopped
3 tablespoons chopped green pepper
3 tablespoons chopped fresh parsley
2 tablespoons chopped celery
2 tablespoons chopped onion
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon red pepper
1/4 cup butter or margarine
2 whole chicken breasts, split
1 tablespoon butter or margarine, melted
1/2 cup water
1/3 cup soft breadcrumbs
1 tablespoon plus 1 teaspoon butter or margarine


Combine first 9 ingredients in a medium-size skillet; sauté in 1/4 cup butter until tender, and set aside. Place chicken, breast side up, in a 12- x 8- x 2-inch baking dish; brush with 1 tablespoon melted butter. Pour water into baking dish; bake, uncovered, at 375° for 30 minutes or until lightly browned.

Remove from oven, and turn chicken breasts cavity side up. Fill each cavity with about 1/4 cup sautéed oyster mixture. Sprinkle with breadcrumbs, and dot with remaining butter. Return to oven, and bake an additional 20 minutes or until golden brown.

Created date

February 2010