Chicken Breasts Stuffed With Perfection Recipes

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CHICKEN BREASTS STUFFED WITH PERFECTION



Chicken Breasts Stuffed with Perfection image

What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.

Provided by PREGOCOOK

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 2h45m

Yield 6

Number Of Ingredients 14

6 skinless, boneless chicken breast halves - pounded thin
1 (8 ounce) bottle Italian-style salad dressing
8 slices of stale wheat bread, torn
¾ cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
⅛ teaspoon pepper
1 ½ cups feta cheese, crumbled
½ cup sour cream
1 tablespoon vegetable oil
3 cloves garlic, minced
4 cups chopped fresh spinach
1 bunch green onions, chopped
1 cup mushrooms, sliced
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped

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.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 34.7 g, Cholesterol 119 mg, Fat 35.2 g, Fiber 5.1 g, Protein 43.4 g, SaturatedFat 13 g, Sodium 1516.6 mg, Sugar 8.6 g

STUFFING STUFFED CHICKEN BREASTS



Stuffing Stuffed Chicken Breasts image

I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter, divided
1 teaspoon reduced-sodium chicken bouillon granules
1/4 cup boiling water
3 cups soft bread crumbs
3 tablespoons fat-free milk
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

25 BEST STUFFED CHICKEN BREASTS RECIPE COLLECTION



25 Best Stuffed Chicken Breasts Recipe Collection image

Impress your family with these incredible stuffed chicken breast recipes! They're easy, budget-friendly, and create the most unforgettably delicious meals.

Provided by insanelygood

Categories     Chicken     Dinner     Recipe Roundup

Number Of Ingredients 25

Cheesy Spinach Stuffed Chicken Breasts
Cheesy Garlic Butter Mushroom Stuffed Chicken
Mozzarella Stuffed Chicken with Tomato and Basil
Chicken Cordon Bleu
Stuffed Buffalo Chicken
Primavera Stuffed Chicken Breast
Stuffed Chicken Parmesan
Antipasto Stuffed Chicken
Jalapeno Popper Stuffed Chicken
Cajun Stuffed Chicken Breast
Pickle Ham and Swiss Chicken Roll-Ups (Cuban Chicken)
Caprese Stuffed Chicken Breasts
Fajita Stuffed Chicken Breast
Lasagna Stuffed Chicken
Guacamole Stuffed Chicken Breast
Broccoli and Cheese Stuffed Chicken Breast
Asparagus Stuffed Chicken Breast
Spinach Artichoke Stuffed Chicken
Bacon Wrapped Cream Cheese Stuffed Chicken
Lemon Garlic Double Cheese Stuffed Chicken Breast
Everything Cream Cheese Chicken
Gorgonzola Stuffed Chicken
Baked Balsamic Goat Cheese Stuffed Pomegranate Chicken
Crab Stuffed Chicken Breasts
Grated Zucchini Stuffed Chicken Breasts

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious stuffed chicken breast recipe in 30 minutes or less!

Nutrition Facts :

CHICKEN BREASTS STUFFED WITH PERFECTION



Chicken Breasts Stuffed with Perfection image

What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.

Provided by Adrienne Belaire

Categories     Breaded Chicken Breasts

Time 2h45m

Yield 6

Number Of Ingredients 14

6 skinless, boneless chicken breast halves - pounded thin
1 (8 ounce) bottle Italian-style salad dressing
8 slices of stale wheat bread, torn
¾ cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
⅛ teaspoon pepper
1 ½ cups feta cheese, crumbled
½ cup sour cream
1 tablespoon vegetable oil
3 cloves garlic, minced
4 cups chopped fresh spinach
1 bunch green onions, chopped
1 cup mushrooms, sliced
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped

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.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 34.7 g, Cholesterol 119 mg, Fat 35.2 g, Fiber 5.1 g, Protein 43.4 g, SaturatedFat 13 g, Sodium 1516.6 mg, Sugar 8.6 g

CHICKEN BREASTS STUFFED WITH PERFECTION



Chicken Breasts Stuffed with Perfection image

What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.

Provided by Adrienne Belaire

Categories     Breaded Chicken Breasts

Time 2h45m

Yield 6

Number Of Ingredients 14

6 skinless, boneless chicken breast halves - pounded thin
1 (8 ounce) bottle Italian-style salad dressing
8 slices of stale wheat bread, torn
¾ cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
⅛ teaspoon pepper
1 ½ cups feta cheese, crumbled
½ cup sour cream
1 tablespoon vegetable oil
3 cloves garlic, minced
4 cups chopped fresh spinach
1 bunch green onions, chopped
1 cup mushrooms, sliced
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped

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.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 34.7 g, Cholesterol 119 mg, Fat 35.2 g, Fiber 5.1 g, Protein 43.4 g, SaturatedFat 13 g, Sodium 1516.6 mg, Sugar 8.6 g

CHICKEN BREASTS STUFFED WITH SAGE AND MUSTARD



Chicken Breasts Stuffed With Sage and Mustard image

Chicken breasts stuffed with fresh sage and mustard butter, wrapped in prosciutto and served with a white wine sauce. Perfect for a dinner party. Serve with mashed potato to soak up the lovely sauce!

Provided by English_Rose

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

12 fresh sage leaves
3 1/2 ounces butter, softened
4 teaspoons coarse grain mustard
salt & freshly ground black pepper
4 chicken breasts
8 slices prosciutto
1 teaspoon olive oil
1/2 cup white wine
1 garlic clove
1 fresh sage leaf
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 325°F.
  • For the sage butter, chop the sage leaves finely.
  • Place the butter in a bowl, add the chopped sage leaves and mustard, and season, to taste, with salt and freshly ground black pepper. Mix together well.
  • For the chicken, using a sharp knife, slice into the side of each chicken breast to form a pocket.
  • Spoon a quarter of the butter mixture into each pocket and fold to enclose. If you have any of the flavoured butter left over you can roll it into a sausage shape, freeze and use (within a month) in another dish.
  • Place two prosciutto slices on a clean board so that they overlap slightly. Wrap one of the chicken breasts in the slices and roll to enclose. Repeat with the remaining prosciutto slices and chicken breasts.
  • Heat the olive oil in a heavy-bottomed frying pan. When hot, add the wrapped chicken breasts.
  • Cook over a medium heat until the prosciutto is lightly golden, about two minutes.
  • Turn the breasts over and brown the other side for another two minutes.
  • Using tongs or a fish slice, place the chicken breasts onto a baking tray and place into the preheated oven. Retain the cooking juices in the pan, as these will be used to make the sauce.
  • Cook the chicken breasts for 20 minutes, or until the chicken is completely cooked through (the chicken will feel firm to the touch and the juices will run clear when the chicken is pierced with a skewer in the thickest part).
  • When the chicken is cooked, remove from the oven and put the breasts to one side to rest for ten minutes. Keep warm.
  • While the chicken is resting, make the sauce. Heat the retained cooking juices in the pan the chicken breasts were cooked in and add the white wine. Crush the garlic clove and add to the pan. Add a sage leaf.
  • Turn up the heat and cook, scraping up the brown bits from the bottom of the pan. Cook for a couple minutes until the sauce is reduced. Season, to taste, with salt and freshly ground black pepper.
  • To serve, slice each breast into five slices on the diagonal, then pour the mustardy, buttery sauce over.
  • Serve with mashed potato.

Nutrition Facts : Calories 462.4, Fat 34.7, SaturatedFat 16.8, Cholesterol 146.1, Sodium 270.1, Carbohydrate 1, Sugar 0.3, Protein 30.5

CHICKEN BREASTS STUFFED WITH PERFECTION



Chicken Breasts Stuffed with Perfection image

What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.

Provided by Adrienne Belaire

Categories     Breaded Chicken Breasts

Time 2h45m

Yield 6

Number Of Ingredients 14

6 skinless, boneless chicken breast halves - pounded thin
1 (8 ounce) bottle Italian-style salad dressing
8 slices of stale wheat bread, torn
¾ cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
⅛ teaspoon pepper
1 ½ cups feta cheese, crumbled
½ cup sour cream
1 tablespoon vegetable oil
3 cloves garlic, minced
4 cups chopped fresh spinach
1 bunch green onions, chopped
1 cup mushrooms, sliced
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped

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.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 34.7 g, Cholesterol 119 mg, Fat 35.2 g, Fiber 5.1 g, Protein 43.4 g, SaturatedFat 13 g, Sodium 1516.6 mg, Sugar 8.6 g

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