Cheesystuffedchickenbreast Recipes

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CHEESY BROCCOLI-STUFFED CHICKEN BREASTS



Cheesy Broccoli-Stuffed Chicken Breasts image

I don't like eating soup seating the summer months, so I created this stuffed chicken breast to satisfy a craving for broccoli and cheese soup.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 10

1 serving nonstick cooking spray
1 ½ cups finely chopped broccoli
4 ounces sharp Cheddar cheese, cubed
½ cup cooked white rice
¼ cup chopped onion
1 teaspoon salt
½ teaspoon garlic granules
4 (6 ounce) skinless, boneless chicken breasts
1 tablespoon tropical poultry rub (such as Savory Spice® Gold Coast Poultry Rub)
aluminum foil

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).

Nutrition Facts : Calories 231.8 calories, Carbohydrate 6.6 g, Cholesterol 84.4 mg, Fat 9.2 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 4.8 g, Sodium 569.1 mg, Sugar 0.8 g

CHEESY STUFFED LEMON CHICKEN BREASTS



Cheesy Stuffed Lemon Chicken Breasts image

A creamy stuffed lemon-pepper chicken with a crisp outside.

Provided by Nymph dono

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 3

Number Of Ingredients 10

3 skinless, boneless chicken breasts
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup lemon juice, divided
⅛ cup buttermilk
2 tablespoons garlic powder
1 teaspoon ground black pepper, divided
1 teaspoon dried thyme, divided
1 cup mayonnaise
1 teaspoon garlic powder

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Split chicken breasts down the middle with a knife, but do not cut fully in half.
  • Mix cream cheese, Parmesan cheese, 2 tablespoons lemon juice, buttermilk, 2 tablespoons garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a bowl. Divide mixture and stuff evenly into split chicken breasts. Set into a casserole dish.
  • Mix mayonnaise, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a separate bowl. Apply mayo mixture evenly to both sides of the chicken breasts.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 975 calories, Carbohydrate 12.3 g, Cholesterol 180.9 mg, Fat 89.1 g, Fiber 1.1 g, Protein 34.1 g, SaturatedFat 27.1 g, Sodium 808.9 mg, Sugar 3.6 g

CHEESE-STUFFED CHICKEN BREASTS



Cheese-Stuffed Chicken Breasts image

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

1 teaspoon dried parsley flakes
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
4 boneless chicken breasts, pounded to 1/4-inch thickness and frozen for 15-20 minutes for ease in handling
4 slices swiss cheese
1/4 cup all-purpose flour
1/2 cup seasoned dry bread crumb
2 tablespoons grated parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper
2 eggs, slightly beaten
crisco nonstick cooking spray

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.

CHEDDAR-STUFFED CHICKEN BREASTS



Cheddar-Stuffed Chicken Breasts image

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

4 boneless skinless chicken breast halves (1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
3 ounces Cheddar cheese
1 tablespoon butter or margarine, melted
1/4 cup salsa
Chopped fresh cilantro, if desired

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

FABULOUS OVEN FRIED CHEESY STUFFED CHICKEN BREASTS



Fabulous Oven Fried Cheesy Stuffed Chicken Breasts image

Of all the chicken dishes I've made, this is in my family's TOP 5 FAVORITES! I found this recipe and tried it for the first time last night and my husband and kids went nuts over how fantastic it was!! It has a unique and fabulous taste. I hope you will try it and rate it so everyone here will know if it's worth trying too!

Provided by SuzieQ in Fairfax

Categories     Low Cholesterol

Time 55m

Yield 6 breasts, 6 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
4 ounces bacon, cooked crisp, drained and crumbled
6 boneless skinless chicken breasts
6 ounces Roquefort cheese (or Feta cheese if you cannot find Roquefort)
1 teaspoon creole seasoning (Emeril's Bayou Blast recommended)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup honey
3 tablespoons Dijon mustard
1/8 teaspoon cayenne pepper
1 1/2 cups breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F. Cover a baking sheet with aluminum foil and lightly oil the foil with the olive oil. Set aside.
  • Butterfly cut each chicken breast. Divide the cheese and cooked/crumbled bacon evenly among the cavities of each chicken breast. Season the chicken evenly on both sides with the Creole seasoning, salt, and pepper. In a small bowl, combine the honey, mustard, and cayenne and stir well. In a shallow dish, fill with the breadcrumbs. Brush both sides of each piece of chicken with the honey mixture, then dredge in the breadcrumbs. Place the chicken breasts on the prepared baking sheet for 40 minutes, or until the chicken is cooked through and juices run clear when pierced with a sharp knife. Serve immediately and ENJOY!

Nutrition Facts : Calories 703.9, Fat 37.1, SaturatedFat 10.2, Cholesterol 113.9, Sodium 5294.3, Carbohydrate 49.1, Fiber 12.8, Sugar 26.9, Protein 50.7

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Then, place them on baking paper, top it with a few drops of Olive oil, so it doesn't dry out, and pepper after taste, and place it covered into a pre-heated oven at 200°C. Leave it for about 25-30 minutes. Remove the cover, add on top the leftover cheese, and put it back in the oven for another 10-15 minutes.
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