CHEESE-STUFFED CHICKEN BREASTS
This one is just great. I found it looking for differnt stuff to make. Add some ham and you've got Cordon Blue. Recipe Source: Crisco http://crisco.com/scripts/display_recipe.asp?recipe_nbr=29610
Provided by Jane Burch
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF.
- In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder.
- Set aside.
- Place one piece of cheese in center of each chicken breast.
- Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture.
- Dredge with flour.
- In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper.
- Dip each rolled breast in beaten egg, then in crumb mixture to coat.
- Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray.
- Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan.
- Bake for 30 to 35 minutes, or until golden brown.
CHEESY GARLIC STUFFED CHICKEN RECIPE
Cheesy Garlic Stuffed Chicken is soon to be your new favorite weeknight dinner! Chicken breasts are stuffed with both parmesan and mozzarella cheeses and fresh garlic, along with plenty of other flavorful additions. It's SO easy to make and will satisfy everyone at the dinner table!
Provided by Becky Hardin
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- In a small bowl, stir together the garlic, mozzarella, ¼ cup parmesan, butter, and 1 teaspoon Italian seasoning until well mixed.
- Cut about a 3-inch wide pocket into the thick side of each chicken breast (almost to the other side, but do not cut all the way through).
- Stuff ¼ of the cheese filling into each chicken breast and secure it with toothpicks. Set aside.
- Get out 3 shallow bowls for the breading station. In one bowl, mix the flour with a pinch of salt and pepper. Put the eggs in the second bowl. Mix the breadcrumbs, ¼ cup parmesan, 1 teaspoon Italian seasoning, salt, and pepper together in the third.
- Heat a cast iron skillet over medium-high heat. Add enough oil to cover the bottom of the skillet.
- Dip each side of the chicken in the flour, then egg, and finally breadcrumb mixture. Place the chicken in the hot skillet and repeat until each chicken breast is breaded and cooking.
- Cook the chicken until golden brown on both sides, about 3-4 minutes per side. Transfer the skillet to the oven and bake for about 20 minutes or until the chicken is 165°F at the thickest point.
- Remove from the oven, let rest for 5 minutes, and serve.
Nutrition Facts : Calories 740 kcal, Carbohydrate 48 g, Protein 68 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 320 mg, Sodium 1101 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving
HAM AND CHEESE STUFFED CHICKEN BREASTS
There's no reason weeknight dinners can't be elegant as well as easy, and this recipe is proof of that. Adding the herbs at the very end keeps them a nice bright green for serving.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Insert a paring knife into the thickest part of each chicken breast to make a 3-inch-long pocket down the side, cutting in about halfway. Rub the insides of the pockets with 1 tablespoon of the mustard for all 4 breasts. Stuff each breast with 2 half slices of ham and 1 slice of provolone, folding them to fit. Rub both sides of the chicken breasts with the olive oil and sprinkle with the salt and pepper.
- Heat a nonstick skillet over medium-high heat until very hot, 3 to 5 minutes. Add the chicken breasts and cook until golden brown and just cooked through, 6 to 8 minutes per side depending on the thickness of the chicken; reduce the heat to medium if the chicken becomes too dark towards the end of the cooking time. Cover the skillet with a lid or a piece of aluminum foil during the last 3 minutes of cooking time to finish cooking the chicken through to an internal temperature of 160 degrees F. Check the temperature at the thickest part of the breast without stuffing.
- Transfer the chicken to 4 plates or a cutting board and add the chicken broth and remaining 1 tablespoon mustard to the skillet. Cook, whisking, over medium-high heat until the sauce has reduced by about half, 3 to 4 minutes. Remove from the heat and swirl in the butter and chopped herbs.
- Depending on the size of the breasts, either put 1chicken breast on each of 4 plates or slice all the breasts and divide among 6 plates. Spoon the sauce over the chicken and serve with Crispy Sliced Roasted Potatoes on the side.
- Serving suggestion: Crispy Sliced Roasted Potatoes, recipe follows.
- Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
- Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.
RICOTTA-STUFFED CHICKEN BREASTS
Steps:
- In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.
Nutrition Facts : Calories 605 calories, Fat 29g fat (11g saturated fat), Cholesterol 226mg cholesterol, Sodium 486mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 79g protein.
CHEDDAR-STUFFED CHICKEN BREASTS
Salsa and cilantro give these melt-in-your-mouth roll-ups a southwestern flair.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and pepper.
- Cut cheese into 4 slices, about 3x1x1/4 inches. Place 1 slice cheese on center of each chicken breast half. Roll chicken around cheese, folding in sides. Brush butter over chicken rolls. Place chicken, seam sides down, in pan.
- Bake uncovered about 30 minutes or until chicken is no longer pink in center. Serve with salsa. Sprinkle with cilantro.
Nutrition Facts : ServingSize 1 Serving
BROCCOLI CHEESE STUFFED CHICKEN
This cheesy broccoli chicken is the perfect comfort food on a cold day. By buying thin-sliced chicken cutlets, you save yourself the work of slicing them yourself, however feel free to cut regular-sized chicken breasts if you prefer. Slice in half horizontally, then pound thin to about a 1/4-inch thickness. Feel free to change up the flavor of The Laughing Cow® cheese for variety.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
- Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
- Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
- Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
- Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
- Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 6.5 g, Cholesterol 75.8 mg, Fat 12.4 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 4.8 g, Sodium 444.4 mg, Sugar 1.6 g
FIVE CHEESE STUFFED CHICKEN BREASTS
Wonderful cheesy stuffed chicken breasts topped with a cheese sauce when served. This recipe makes four chicken breasts, but can easily be doubled if desired.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 400 degrees.
- Grease an 8 x 8-inch square baking dish.
- With a wooden mallet, flatten each chicken breast carefully.
- In a small bowl, mix the ricotta, Parmesan cheese and egg.
- Place 1 slice of Swiss and 1 slice of mozzeralla cheese on each of the flattened chicken breast.
- Place 2 tsp of the ricotta mixture in the center of each breast.
- In a small bowl mix the breadcrumbs with seasoned salt and black pepper (you could add in 2 tablespoons Parmesan cheese to the breadcrumb coating mixture if desired).
- Roll up the breasts tight and close with a toothpick.
- Roll in breadcrumb mixture, and brown in frying pan.
- Remove from the pan, and place in a prepared baking dish.
- Bake for 20 minutes.
- On top of the stove in a saucepan, mix together the cheddar cheese, half and half cream and the chicken broth; stir until the cheese has melted.
- Before serving the breasts, cover each breast with the cheese sauce.
Nutrition Facts : Calories 673.1, Fat 37.5, SaturatedFat 21.2, Cholesterol 228.7, Sodium 931.5, Carbohydrate 24.6, Fiber 1.3, Sugar 2.8, Protein 57
STUFFED CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, mozzarella cheese, flour, eggs, bread crumbs, oil, tomato sauce, grated parmesan cheese, fresh basil
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Season chicken with salt.
- Cut a pocket into each chicken breast.
- Stuff the pockets evenly with the mozzarella cheese.
- Press the edges of the chicken together to seal the pocket.
- Separate the flour, eggs, and bread crumbs into 3 separate bowls.
- Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
- Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
- Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
- Fry the chicken until golden brown on both sides.
- Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
- Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
- Bake for 20 minutes.
- Enjoy!
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- Heat oven to 400°F. Cut a 3-inch slit in each chicken breast half to form pocket. Insert 1 strip cheese into each pocket. Secure each pocket with several toothpicks.
- Combine crumbs, shredded cheese and seasoning salt in pie pan or shallow bowl. Place beaten egg in another pie pan or shallow bowl; dip chicken in egg. Lightly press both sides of chicken in crumb mixture to coat.
- Place chicken onto greased baking sheet. Bake 20-25 minutes or until chicken is no longer pink.
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