Roasted Turkey Breast with Stuffing

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  Bread Stuffing Mix, Dry(170g)
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  1.5 cups water ($0.00)
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  Unsalted Butter(60g)
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  Sage, Fresh(5g)
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  Rosemary, Fresh(5g)
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  Thyme, Dried(5g)
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  3/4 tsp salt ($0.05)
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  Chicken Breast, Boneless Skinless(1134g)

Instructions

1. 1Pat the chicken breast dry with paper towels, then rub the herb butter mixture (prepared from softened butter, fresh sage, fresh rosemary, fresh thyme, and salt combined in a small bowl) evenly over all surfaces.
2. 2Heat a large skillet over medium-high heat and place the herb-coated chicken breast skin-side down. Cook 6–8 minutes until the skin is golden brown and crispy, then flip and cook the other side 3–4 minutes until browned.
3. 3While the chicken sears, prepare the stuffing: pour the dry bread stuffing mix into a bowl, add 1.5 cups warm water, stir well, and let sit 5 minutes to absorb the liquid.
4. 4Transfer the seared chicken breast to a cutting board and slice into 3 equal portions. Divide the prepared stuffing evenly into 3 airtight containers while still warm, then top each portion with sliced chicken.
5. 5Return the skillet to medium heat, add 2 tablespoons butter, and warm the stuffing-chicken portions in the skillet in batches (or all together if skillet is large enough), cooking 4–5 minutes over medium heat until heated through, stirring gently to combine flavors.
6. 6Let rest 5 minutes in the containers, then stir each portion to rehydrate any drier stuffing pieces and ensure even moisture distribution.
7. 7Cool to room temperature, seal containers, and refrigerate for up to 4 days. Reheat in a microwave (covered, 2–3 minutes) or skillet over medium heat (3–4 minutes) until warmed through.