Stuffed Chicken Breast with Apricot Cranberry Sausage Stuffing

Stuffing isn’t just for Thanksgiving. This recipe turns boring ole chicken into a super delicious meal with some serious wow factor!


6 boneless/skinless chicken breasts

1 box (6oz) Stuffing mix for Chicken

1/4 (approx. .6oz) Garlic Parmesan Shaker Seasoning

1/4 cup butter

2 cups Chicken Broth or Chicken Stock

1 package Josef’s Apricot Cranberry Sausage (or substitute with Josef’s Apple Cinnamon Bratwurst)

½ cup Diced Celery

½ cup Diced Onions


Preheat oven to 350 degrees.

Cut bratwurst into quarters lengthwise and dice into chunks.

Melt butter in large saucepan. Then add diced celery and onions and sauté until onions are translucent.

Add diced sausage to pan along with chicken broth.

Bring to a boil, then remove from heat and stir in stuffing mix.

Cover and let sit for 5 mins.

Pound chicken breast to uniform thickness, and spoon stuffing mix onto center of breasts (approx 3 tablespoons).

Pinch sides of breasts together and tie with kitchen string.

Place stuffed breasts in greased baking dish and cover with foil.

Cook approx. 20-30 mins or until cooked throughout (internal temp of 165 degrees).

Remove from oven, uncover and let sit for 5 minutes before serving.