This Stuffed Chicken Breasts recipe is a nostalgic, crowd-pleasing dish that combines tender, marinated chicken with a rich and savory cracker-based stuffing. The chicken is soaked overnight in tangy 1890 dressing, then filled with a buttery blend of Ritz crackers and creamy soup, seasoned just right with herbs and spices. Baked to golden perfection and optionally topped with a slice of orange or cherry, this dish delivers comfort and charm in every bite.This recipe is a shining example of mid-century American cuisine. It reflects the post-war love for convenience (like canned soup and bottled dressing), while still feeling lovingly homemade. With its creamy filling and hearty, oven-baked approach, it fits squarely in the tradition of classic American comfort food.
Ingredients
- 5 large chicken breasts (boned and flattened,skin on)
- 1½ bottles 1890 dressing (or use your favorite vinaigrette-style dressing)
- 1 box Ritz crackers (crushed)
- 2 cans undiluted chicken or celery soup
- Poultry seasoning (to taste)
- Pepper (to taste)
- Garlic powder (to taste)
Optional
- Orange or cherry slices, for garnish
Instructions
Marinate Chicken:
- Place the flattened chicken breasts in a dish and pour over the 1890 dressing. Marinate overnight in the refrigerator.
Prepare Stuffing:
- In a large bowl, mix the crushed Ritz crackers with the two cans of undiluted soup. Season with poultry seasoning, pepper, and garlic powder to taste.
Assemble:
- Remove chicken from marinade. Place a portion of the stuffing on each chicken breast. Roll up each breast and place seam-side down in a baking dish. If desired, spoon a little of the leftover dressing over the top.
Bake:
- Bake uncovered at 350°F (175°C) for 1 hour and 10 minutes.
Optional Garnish:
- During the last 10 minutes of baking, place a slice of orange or cherry on top of each breast for a pop of flavor and color.
Tips
Flatten Evenly: Use a meat mallet or rolling pin to pound the chicken breasts evenly. This helps them roll smoothly and cook uniformly.
Use Toothpicks: Secure each rolled chicken breast with a toothpick to prevent unrolling during baking.
Soup Temperature: Let the soup come to room temp before mixing for easier blending.
Don’t Over-Stuff: Use just enough filling so the breasts can be rolled without tearing or spilling out.
Nutrition
Serving: 1gCalories: 527kcalCarbohydrates: 37gProtein: 30gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 82mgSodium: 1325mgPotassium: 362mgFiber: 1gSugar: 4gVitamin A: 316IUVitamin C: 0.1mgCalcium: 99mgIron: 4mg
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