Baked Chicken Recipes Recipes Recipe Cards Recipes Recipe For Stuffed

BACON WRAPPED STUFFED CHICKEN BREAST RECIPE

Steps:

• Place chicken breast on a sturdy work surface, or cutting board and top with a sheet of plastic wrap. Use a meat mallet to pound out chicken to ¼" thickness. Set chicken aside and discard plastic wrap.
• In a medium mixing bowl, mix well to combine softened cream cheese, sour cream, cheddar cheese, ranch seasoning, bacon bits, and heavy whipping cream. Add a heaping scoop to one side of each chicken breast. Fold chicken over the cream cheese mixture and roll to the edge. Repeat with each chicken breast.
• Lay out a sheet of plastic wrap over a cutting board or work surface. Place 4 strips of bacon side by side on the plastic wrap. Place a rolled chicken breast on the edge of the bacon. Roll to wrap the chicken with the bacon. Be sure that the ends of the bacon are on the bottom of the chicken breast. If need be, trim the bacon pieces. Use the plastic wrap to tighten, and twist the ends. This will help it to maintain its shape. Place in the fridge as the oven preheats (at least 5 minutes)
• Preheat the oven to 425*
• Remove plastic wrap from chicken. Place chicken breasts (with bacon seam side down) into an oven safe baking dish. Place on the center rack of the oven and bake for 30 minutes. Turn on the broiler and broil for 3-4 minutes to crisp the bacon.
• Garnish with green onions and serve immediately. Enjoy!

FLORENTINE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
• Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
• Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

STUFFED AIR FRYER CHICKEN PARMESAN RECIPE

Steps:

• Preheat air fryer to 360 for 5 minutes.
• Use a sharp knife to cut a deep slit into each chicken breast lengthwise. Stuff each pocket with one slice of cheese (cut in half) and whole fresh basil leaves. Use toothpicks to secure the open edges closed.
• In a shallow bowl, add bread crumbs, Italian seasoning, garlic powder, Parmesan cheese, salt and pepper. Mix well. In a separate shallow bowl add flour. In a third shallow bowl, add 2 eggs and beat well.
• Dredge the chicken into the flour, followed by the egg and finally the panko bread crumb mixture. Make sure to evenly coat both sides. Place chicken into air fryer basket.
• Cook chicken at 360 degrees for 20 minutes. When cooking cycle is complete, top each breast with sauce and one slice of cheese (you may need to cut in half). Continue to cook for 1 additional minute until cheese is melted.
• Remove and sprinkle with fresh chopped basil before serving.

STUFFED CHICKEN MARSALA RECIPE

Steps:

• Use a sharp pairing knife to cut a small slit in the thickest part of the top of the chicken. Gently use the knife (while it's in the slit) to create a pocket inside the chicken, but be sure you don't cut all the way through to the sides of the chicken. Stuff the chicken with the fontina.
• Heat a large skillet to a medium heat. Add olive oil and one tablespoon of butter. Season chicken on both sides with plenty of salt and pepper. (I usually use about one teaspoon of salt per pound of chicken.) Once the butter melts, add the chicken. Sear until golden brown, about 5-6 minutes. Flip over and sear on the other side. Remove the chicken from the pan and set aside.
• Add remaining butter to the pan. Add the mushrooms and onions. Sauté until softened, about 5-6 minutes.
• Pour in marsala wine. Bring to a boil and reduce to a simmer. Simmer until reduced a little bit, about 2-3 minutes. Stir in chicken stock and cream. Bring to a simmer and add the chicken back to the pan. Cover and simmer until chicken is cooked through, another 6-7 minutes. The chicken is done cooking when an instant-read thermometer reaches 165 degrees.
• Season sauce with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes or cooked pasta.

GREEN CHICKEN ENCHILADA-STUFFED BAKED POTATO

Steps:

• Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.
• Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.
• Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.
• Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream.