Marinated Chicken with Sage and Herbes de Provence Stuffing

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Sage and Herbes de Provence Stuffing

1 loaf Herbes de Provence bread
1 tablespoon dried ground sage
2 cups hot chicken stock
1 medium onion, diced
3 ribs of celery, sliced into 1/8″ to 1/4″ slices
2 tablespoon butter, 1 tbsp olive oil

Slice the bread and toast in a 350 degree oven to 10 minutes. Turn bread over and toast for 10 minutes more to remove moisture. Cut into cubes and place in a large bowl.  In a sauté pan, melt butter with oil, and sauté onion and celery until tender. Place in bowl with bread cubes, add sage and chicken stock, mix to combine. Turn out into a 9″x9″ baking dish and bake at 350F for an hour.

Marinated Chicken

2 pounds of boneless, skinless chicken breasts
2 tablespoons Dijon style mustard
2 tablespoons Worcestershire sauce
3 cloves of garlic, minced
1/2 cup honey
1/4 cup cider vinegar
3 tablespoons cornstarch dissolved in 1/4 cup cold water

In a large zip-top bag, combine all ingredients except chicken. Seal the bag and toss to completely combine the marinade. Add the chicken, and refrigerate for 3-4 hours, turning over and massaging the chicken breasts in the bag every 30 minutes.

Preheat oven to 350F and pour chicken (and marinade) into a 2 (or 2.2) quart baking dish. Cover with aluminum foil and bake for an 90 minutes. The marinade will heat through and thicken into a sauce.


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