Classic Newfoundland Stuffed Chicken Breasts

• 4 chicken breasts, with skins and bones
• 1 stalk celery, finely chopped
• ¼ cup mushrooms, very finely chopped and squeezed of excess moisture (using a paper towel)
• 1 onion, minced
• 2 cups dry bread crumbs
• 4 tbsp butter
• 1 tsp Newfoundland savory
• ½ tsp sage

1. Preheat oven to 375°F (190°C).
2. Sauté onions and mushrooms in butter. Add savory and sage.
3. Remove from heat and add bread crumbs, moistening with water if needed.
4. Carefully slice centre of chicken breast, creating a space to put the dressing mixture. Pound either side lightly. Fill centre with dressing and roll.
5. Place on baking sheet and season skin with salt and pepper. Bake for 45 minutes, basting throughout.