Oyster-Stuffed Breast Of Chicken

Recipe from

Oxmoor House


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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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