Chicken Herb Stuffing

Source:   |  Category: Entree, Whole Flaxseed, Ground Flaxseed

Apple juice or chicken broth can be substituted for white wine.


  • 2 (6 oz/375 g each) boneless, skinless chicken breasts 
  • 1 1/2 tsp (7 mL) canola oil 
  • 1 tsp (5 mL) minced onion 
  • 1 tsp (5 mL) minced red pepper 
  • 2 tsp (10 mL) chopped, sundried cranberries 
  • 1 tsp (5 mL) whole flaxseed 
  • 2 slices whole wheat bread cut into 1 cm (1/2 inch) cubes 
  • 1 large egg 
  • 1 Tbsp (15 mL) white wine* 
  • 1 Tbsp (15 mL) ground flaxseed 
  • 1 tsp (5 mL) chopped parsley 
  • canola oil
  • alt and pepper to taste
  • paprika to taste
2 (6 oz each) boneless, skinless chicken breasts 1 1/2 tsp canola oil 1 tsp minced onion 1 tsp minced red pepper 2 tsp chopped, sundried cranberries 1 tsp whole flaxseed 2 slices whole wheat bread cut into (1/2 inch) cubes 1 large egg 1 Tbsp white wine* 1 Tbsp ground flaxseed 1 tsp chopped parsley canola oilalt and pepper to tastepaprika to taste


  1. Flatten chicken breast to 1/4 inch (6 mm) thickness between two sheets of wax paper. Set aside.
  2. In a large skillet, heat canola oil over medium-low heat. Add onion and red pepper, sauté 1 minute. Add cranberries and whole flaxseed, cook 2 minutes. Remove mixture from heat, let cool a few minutes.
  3. In a bowl, combine bread, egg, wine, ground flaxseed, parsley, onion-red pepper mixture. Season with salt and pepper.  Mix well.
  4. Spread 1/2 cup (125 mL) stuffing mixture on breast. Roll up. Repeat with other breast.
  5. Preheat oven to 350º F (180º C).
  6. Place chicken rolls on a baking sheet that has been sprayed with a nonstick cooking spray. Lightly brush the top of the chicken rolls with canola oil.  Sprinkle with salt, pepper and paprika.
  7. Bake 40 to 45 minutes.  Rolls should feel firm and bounce back when gently pressed on top with fingertip.

Yield:  2 servings

Serving Size:  1 chicken breast. Each serving contains 2 tsp (10 mL) of flax.

Nutritional Analysis

Total Fat3 g
Cholesterol175 mg
Carbohydrates18 g
Fiber4 g
Protein35 g
Sodium735 mg
Potassium471 mg

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