Cheesy Basil Stuffed Chicken Recipes

CHEESY BASIL STUFFED CHICKEN BREASTS

Steps:

• Adjust oven rack to middle position and heat oven to 425 degrees F. In a medium bowl, combine the shredded cheese, 2 tablespoons of the minced basil, cream, lemon juice, 2 teaspoons minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Cut a pocket in chicken breasts (like in this recipe), stuff with cheese mixture and seal, using a toothpick to help close the slit, if necessary. Transfer the stuffed breasts to 13 by 9 inch baking dish and spread tops evenly with mayonnaise.
• In a medium bowl, combine the bread crumbs, remaining garlic, remaining fresh basil, and one tablespoon olive oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere.
• Toss tomatoes with remaining tablespoon oil, 1/2 teaspoon salt, and pepper to taste. Arrange the tomatoes in the baking dish in and around the chicken. Bake until the crumbs are golden brown and the chicken is cooked through (registering 160 degrees on an instant-read thermometer) about 25 minutes. Serve immediately.

CHEESY BASIL-STUFFED CHICKEN BREASTS

Steps:

• Adjust an oven rack to the middle position and heat the oven to 425 degrees.
• Combine the cheese, 2 Tbls. of the basil, cream, lemon juice, 2 teaspoons of the garlic, 1/2 tsp salt, and pepper to taste in a medium bowl.
• Pat the chicken dry with paper towels and cut off any fat. Cut a pocket in the thickest part of the chicken breast and gently work the knife back and forth until the pocket extends down into most of the breast.
• Scoop one-quarter of the filling into each breast.
• Seal the opening by threading a toothpick or wooden skewer through the chicken about 1/4 inch from the opening.
• Transfer the stuffed breasts to a 13 by 9-inch baking dish and spread evenly with mayonnaise.
• Pulse the bread in a food processor to coarse crumbs, about 8 pulses. Toss the breadcrumbs with 1 teaspoons garlic, 2 Tbls. basil, and 1 Tbls. of EVOO. Sprinkle the crumb mixture over the chicken, pressing lightly to adhere.
• Toss the tomatoes with 1 Tbls. EVOO, 1/2 teaspoons salt, and pepper to taste. Arrange in the baking dish around the chicken. Bake until the crumbs are golden brown and the thickest part of the chicken registers 160 degrees, about 25 minutes.
• Serve.

EASY CHEESY STUFFED CHICKEN

Steps:

• Heat oven to 400ºF.
• Melt butter in medium saucepan on medium heat. Add zucchini and onions; cook and stir 2 min. or until tender. Remove from heat. Stir in stuffing mix and cheese until well blended.
• Insert fingers carefully between the meat and skin of each chicken quarter to form a pocket. Fill pockets with stuffing mixture. Place, skin-sides up, in large roasting pan.
• Bake 45 min. or until chicken is done (165ºF). Brush with barbecue sauce. Bake 5 to 10 min. or until heated through.

STUFFED TOMATO BASIL CHICKEN

Steps:

• Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
• Preheat oven to 500 degrees F (260 degrees C).
• Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
• Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.

EASY GARLIC AND BASIL STUFFED CHICKEN BREASTS

Steps:

• Pre heat the oven to 180'C/350'F.
• Mix together until well combined the butter, basil and garlic.
• Cut a deep cut along each chicken breast to make a pocket.
• Fill pockets with the butter mixture, pressing in well.
• Carefully dip each breast into the beaten egg and then into the dried breadcrumbs, pressing on well.
• You can now either leave on a flat plate in fridge for 20 mins or longer to set crumbs or cook straight away depending on what time you have.
• Heat oil in a non stick pan over medium high heat and fry the chicken breasts for 2-3 mins each side or until golden brown.
• Remove from pan and place in a baking paper lined shallow baking dish and bake in oven for about 10 mins until cooked through.

CHICKEN BREASTS STUFFED WITH CHEESE, TOMATO, AND BASIL

Steps:

• Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
• On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
• Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

CHEESY PEPPERONI-STUFFED CHICKEN

Steps:

• Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut a lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing the edges of each chicken breast to seal.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 9 minutes, turning occasionally, until well browned on both sides. (Chicken pockets will open slightly during cooking.) Remove from skillet and set aside.
• In same skillet, slowly add water so as not to splatter. Increase heat setting to high. Heat water to boiling. Add macaroni; cook about 3 minutes or until almost tender. Do not drain. Stir in pasta sauce. Heat to boiling. Return chicken to skillet. Reduce heat to medium . Cover and simmer 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Garnish with basil.

CHEESY BROCCOLI-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
• Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
• Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
• Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).