Chelseas Stuffed Chicken Breasts Recipes

CHEDDAR-STUFFED CHICKEN BREASTS

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.

CHEESE-STUFFED CHICKEN BREASTS

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.

CHICKEN BREASTS STUFFED WITH PERFECTION

Steps:

• Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
• Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
• In a large bowl, stir together the feta and sour cream. Set aside.
• Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
• Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
• Bake, uncovered, in a preheated oven for 25 minutes.

STUFFING STUFFED CHICKEN BREASTS

Steps:

• In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

GARLIC BUTTER-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a bowl, add the butter, garlic, and parsley and mix until fully combined.
• Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
• On a cutting board, slice the chicken breasts in half horizontally.
• Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick.
• Divide the butter into fourths.
• Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
• Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
• Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
• Fry in oil for 3-4 minutes, until edges are golden brown.
• Bake for 20-25 minutes.
• Let rest for 5 minutes before serving.
• Enjoy!

JALAPENO POPPER STUFFED CHICKEN BREASTS

Steps:

• Preheat air fryer to 375°. In a small bowl, mix cream cheese, cheddar cheese and jalapeno. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with cheese mixture. Sprinkle chicken with salt and pepper. Wrap 2 bacon strips around each chicken breast; secure with toothpicks., In batches, place chicken in greased air fryer, seam side down. Cook until a thermometer inserted into chicken reads 165°, 14-16 minutes, turning once. Let stand 5 minutes. Discard toothpicks before serving.

STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees. Using a paring knife, make a horizontal slit in wide end of each of 4 chicken breasts to create a pocket (do not cut all the way through).
• Wrap 1 slice Brie and 1 basil leaf in one slice ham. Repeat to make 4 bundles; insert into pockets. If desired, refrigerate, covered, overnight.
• Season chicken with salt and pepper. Heat olive oil in a large ovenproof skillet over medium heat. Add chicken breasts, smooth sides down. Cook until golden brown, 4 to 6 minutes; turn chicken. Add white wine, water, and 4 basil leaves.
• Transfer skillet to oven; bake until chicken is cooked through, 4 to 6 minutes. Let stand 5 minutes before slicing. Serve with pan sauce.

CHELSEA'S STUFFED CHICKEN BREASTS

Steps:

• Heat oil in skillet.
• Combine goat cheese, 2 cups spinach, sun dried tomatoes in food processor.
• Pulse until well combined.
• Spread mixture on one side of flattened chicken breasts.
• Fold breasts in half, leaving cheese filling inside, and sprinkle on italian seasoning.
• Place in skillet, seasoned side down, and cook on Medium until well browned.
• Season exposed side and flip.
• I often use a lid to help the chicken cook, the thinner you pound it the faster it will cook.
• While the chicken finishes cooking, divide the remaining spinach between two plates.
• Add any vegetable garnishes you'd like (we like sweet red and yellow peppers, also delicious with chopped up apples) and drizzle with balsamic vinegar.
• When chicken has reached 165 degrees in the thickest part, remove from pan.
• Let rest, then slice and plate atop spinach.