Roasted Stuffed Chicken Breast and Broccoli

• 1/2 loaf soft Italian bread, torn into bite-size pieces
• 1 celery stalk, thinly sliced
• 1/2 teaspoon dried sage
• 1/2 small onion, coarsely chopped
• 1/3 cup dried cranberries
• 4 tablespoons olive oil
• Coarse salt and freshly ground pepper
• 1 roaster chicken breast (3 to 3 1/2 pounds)
• 2 heads broccoli (about 1 1/2 pounds), florets separated, stems peeled and sliced into 2-inch lengths

1. Preheat oven to 450F.
2. Make stuffing: Combine bread, celery, sage, onion, cranberries, and 1 tablespoon oil; season with salt and pepper.
3. Press down on center of breast with the palm of your hand until the breastbone cracks.
4. Working from neck end of chicken, use fingers to loosen skin from flesh, and separate skin from center breastbone with a paring knife.
5. Generously season under and over skin with salt and pepper.
6. Tuck stuffing under skin, distributing evenly.
7. Rub skin with 1 tablespoon oil, and place on a rimmed baking sheet.
8. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165F, 45 to 60 minutes.
9. Remove from oven; cover loosely with aluminum foil, and let rest 15 minutes.
10. Meanwhile, toss broccoli with remaining 2 tablespoons oil on another baking sheet; season with salt and pepper.
11. Roast until beginning to brown, 15 to 20 minutes, tossing halfway through.
12. Remove chicken breast meat from bone; slice crosswise.
13. Serve chicken with broccoli.

italian bread, celery stalk, sage, onion, cranberries, olive oil, salt, chicken, broccoli

Taken from www.epicurious.com/recipes/food/views/roasted-stuffed-chicken-breast-and-broccoli-387947 (may not work)