Boneless Chicken Breast Recipes

BONELESS CHICKEN BREASTS WITH STUFFING MIX

Boneless Chicken Breasts With Stuffing Mix image

This dish is quick, can be made the night before, and comes out great every time. The stuffing gives it a nice crunchy taste.

Provided by jean1

Categories One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 boneless chicken breasts
2 (10 1/4 ounce) cans cream of chicken soup
10 ounces water
4 slices swiss cheese
1 (6 ounce) box seasoned stuffing mix (I use StoveTop)

Steps:

Mix cream of chicken soup with water.
Pour into 13x9x2 baking dish.
Lay chicken breasts on top.
Add a slice of Swiss cheese on each chicken breast.
Pour the dry stuffing mix over the top, covering it completely.
Bake covered at 350F for 1-1/2 hours.

Nutrition Facts : Calories 651, Fat 31, SaturatedFat 11.7, Cholesterol 130.6, Sodium 1765.7, Carbohydrate 44.4, Fiber 1.4, Sugar 4.7, Protein 45.9

BAKED STUFFED BONELESS CHICKEN BREASTS

Baked Stuffed Boneless Chicken Breasts image

This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist.

Provided by Hag chef

Categories Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

8 boneless chicken breast halves (about 3 pounds with or without the skin)
salt & fresh ground pepper
2 -3 tablespoons unsalted butter
1/3 cup finely chopped onion
1 teaspoon minced garlic
2 cups dry unseasoned breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup finely chopped fresh parsley
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried sage, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3-2/3 cup chicken stock
olive oil (to brush on the chicken)

Steps:

Preheat the oven to 350°F.
Rinse and pat dry the chicken breasts.
Trim any fat around the edges.
If you wish, remove the white tendon running through the tenderloins.
Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick.
Season with salt and ground black pepper.
Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside.
Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds.
Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper.
Stir in the chicken stock.
The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand.
Do not over moisten.
Taste and adjust the seasonings.
Lightly oil a 13 x 9-inch baking pan.
Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it.
Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely.
Lay the packets seam side down in the pan and brush with olive oil.
Season with Salt and ground black pepper to taste.
Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes.
Serve immediately.

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