Originally Posted by PattY1
I made stuffing the other day in a baking dish(how do you stuff a boneless, skinless turkey breast). If I can help it, never again. It really lacked flavor. Long live the Stuffed Bird!!!
Simply pound the breast between two layers of plastic wrap until thin. and even in thickness. Brush with herbed butter, place stuffing mixture in the center of the pounded breast meat, then roll the meat around it to make rouladen. Secure with string, or toothpicks. Dredge in flour and let dry for a couple minutes. Dip in egg-wash until coated, then into seasoned bread crumbs. Bake in a 350' oven for 4o minutes and serve with sides and gravy.
Alternate plan. Use bone-on chicken breasts. Poke a hole into the meat, starting at the thick end of the breast. You will find a place where your finger will slide in between the tenderloin and the main breast muscle. When the hole is made, fill with stuffing. Butter the breast meat, season, and roast qt 450, until juices run clear.
Seeeeeeya; Chief Longwind of the North