Chicken Breasts With Herb Stuffing Recipes

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ONE-DISH CHICKEN AND STUFFING BAKE



One-Dish Chicken and Stuffing Bake image

This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 40m

Yield 6

Number Of Ingredients 8

1 ¼ cups boiling water
4 tablespoons butter or margarine
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 skinless, boneless chicken breasts
Paprika
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
⅓ cup milk
1 tablespoon chopped fresh parsley

Steps:

  • Mix water and butter. Add stuffing. Mix lightly.
  • Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
  • Mix soup, milk and parsley. Pour over chicken. Cover.
  • Bake at 400 degrees F for 30 minutes or until done.

GRILLED CHICKEN WITH HERBED STUFFING



Grilled Chicken with Herbed Stuffing image

Grilled chicken breasts tend to be a bit boring so I like to stuff them with a bunch of herbs, breadcrumbs and garlic. I think they taste infinitely better this way and the stuffing helps keep the chicken moist. -Joy McMillan, The Woodlands, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

5 teaspoons butter, divided
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 cup soft bread crumbs
1 tablespoon minced fresh parsley
1/4 teaspoon salt, divided
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon grated lemon zest

Steps:

  • In a small nonstick skillet, heat 2 teaspoons butter. Add onion and garlic; cook and stir until tender. Stir in bread crumbs, parsley, 1/8 teaspoon salt, marjoram and thyme. , Cut a pocket in the thickest part of each chicken breast. Fill with bread crumb mixture; secure with toothpicks. Sprinkle chicken with remaining salt. In a microwave, melt remaining butter; stir in lemon zest., Place chicken on greased grill rack. Grill over medium heat 6-9 minutes on each side or until chicken is no longer pink, brushing occasionally with butter mixture during the last 5 minutes of cooking. Discard toothpicks before serving.

Nutrition Facts :

CHICKEN BREASTS WITH HERB BASTING SAUCE



Chicken Breasts with Herb Basting Sauce image

Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed
¼ teaspoon ground sage
¼ teaspoon dried marjoram
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 ½ tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
  • Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
  • Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g

CHICKEN BREAST WITH STUFFING



Chicken Breast with Stuffing image

Add a salad or a steamed veggie and you'll have a hearty meal for one with this tender baked chicken and tasty herb stuffing. "You can remove the skin from the chicken breast if you like," notes Bobby Taylor of LaPorte, Indiana.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 1 serving.

Number Of Ingredients 11

1 bone-in chicken breast half (7 ounces)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped onion
1 tablespoon chopped celery
1 tablespoon butter
1/4 teaspoon minced fresh parsley
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1 drop hot pepper sauce
1 slice day-old bread, cubed

Steps:

  • Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 411 calories, Fat 21g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 948mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.

GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER



Grilled Chicken Breasts Stuffed With Herb Butter image

Provided by Mark Bittman

Categories     dinner, easy, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons (1/2 stick) butter, softened
2 tablespoons chopped fresh tarragon, basil, chives or other herb
4 bone-in chicken breasts
Salt
freshly ground black pepper
Extra virgin olive oil as needed
Lemon wedges for serving

Steps:

  • Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
  • With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
  • When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 447 milligrams, Sugar 0 grams, TransFat 1 gram

HERB-STUFFED CHICKEN BREASTS



Herb-Stuffed Chicken Breasts image

Fresh rosemary and thyme infuse the stuffing for roasted chicken breasts; the herbs are also used in the breadcrumb coating. Snap peas and baby carrots are ideal accompaniments.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

2 whole boneless and skinless chicken breasts (about 1 1/3 pounds), halved
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
2 slices whole-wheat bread
4 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
4 leeks, white and light-green parts, washed well and sliced into 1/4-inch rounds
1 tablespoon finely chopped fresh rosemary
1 tablespoon plus 1 teaspoon fresh thyme leaves
1 teaspoon coarse salt
1 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. In a large ovenproof skillet, heat 1 teaspoon oil over medium heat. Add leeks, and cook 4 minutes. Add 2 teaspoons each rosemary and thyme; cook 1 minute more. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Transfer to a medium bowl; let cool.
  • Using a sharp knife, carve a pocket in the center of each chicken breast by inserting the tip into the thickest part and cutting an opening (leaving about 1 inch uncut on each side), being careful not to cut all the way through the breast. Place 2 tablespoons leek mixture in each pocket. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chicken breasts, and saute until golden, about 3 minutes on each side. Remove from heat, and transfer to clean work surface.
  • Place bread in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Transfer breadcrumbs to a bowl. Add remaining teaspoon rosemary and 1 teaspoon thyme. Season with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread 1 teaspoon mustard over one side of each chicken breast, and cover with about 3 tablespoons herbed breadcrumbs, pressing gently to adhere. Drizzle remaining teaspoon oil over all.
  • Place skillet in oven; roast chicken until it is golden and cooked through, about 15 minutes. Remove from oven; transfer chicken to serving dish, and cover with foil while you make the sauce. Place skillet over medium heat, and add chicken stock; deglaze pan, stirring to loosen any browned bits with a wooden spoon. Continue cooking until stock is reduced by half, about 3 minutes. Remove from heat; add remaining teaspoon thyme. Serve with the chicken.

Nutrition Facts : Calories 296 g, Cholesterol 86 g, Fat 7 g, Fiber 2 g, Protein 37 g, Sodium 807 g

HERB STUFFED CHICKEN BREASTS



Herb Stuffed Chicken Breasts image

This special dish is a keeper! From the Stovall House in Georgia.The chicken can be stuffed and refrigerated the day before then can be browned, baked and served.

Provided by Aroostook

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

8 (6 ounce) boneless skinless chicken breasts
1 cup flour
2 eggs, well beaten
1 cup breadcrumbs
1/2 cup cooking oil
16 ounces cream cheese
1 tablespoon basil
1 tablespoon chives
1 tablespoon dill
1 tablespoon garlic (chopped fine)

Steps:

  • Soften cream cheese and mix in fresh herbs. ( If you use dry herbs use 1 tsp instead of one tablespoon)
  • Cut a pocket in each chicken breast.
  • Stuff with a heaping tablespoon of herb stuffing.
  • Dredge each breast in flour.
  • Dip in the egg wash and roll in the bread crumbs.
  • In a large skillet add 3 tablespoons of oil, and saute the breasts until browned/ Place the sautéed breasts on a greased baking pan.
  • Bake at 350 F for 20 minutes or so.

CHICKEN BREASTS WITH HERB STUFFING



Chicken Breasts With Herb Stuffing image

This chicken is a delicious spring-like dish. Use the earliest herbs in your garden or buy your favourite kinds. From Food and Drink Magazine. Hope you enjoy!

Provided by Leslie

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon chopped garlic
2 cups Baby Spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons fresh breadcrumbs
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon Dijon mustard
salt & freshly ground black pepper
3 tablespoons olive oil
4 boneless chicken breasts, skin on
1/4 cup fresh orange juice
1/2 teaspoon grated orange zest
1/4 cup dry vermouth
1/2 cup whipping cream

Steps:

  • Preheat oven to 425ºF.
  • In a food processor or by hand, combine garlic, spinach, parsley, chives, tarragon, bread crumbs, orange zest, orange juice, mustard, salt, pepper and 2 tbsp olive oil. Reserve 1 tbsp oil to fry chicken.
  • Insert a sharp knife into the thick end of each chicken breast and cut a lengthwise pocket 3/4 of the way across chicken breast.
  • Lay breast flat open and spread with about 2 tbsps spinach mixture.
  • Fold breast back together.
  • Season breasts with salt and pepper. Reserve any leftover spinach mixture.
  • Set ovenproof skillet on medium-high heat and add remaining oil.
  • Add chicken, skin-side down and fry until crisp and golden, about 2 minutes.
  • Flip breasts over and place skillet in oven.
  • Bake for 15 to 20 minutes or until juices run clear.
  • Remove chicken from skillet.
  • Skim any fat and add orange juice, orange zest and vermouth.
  • Bring to boil scraping up any sticky bits on the base of pan.
  • Reduce until syrupy, about 1 minute.
  • Add cream and bring to boil.
  • Stir in reserved spinach mixture.
  • Reduce until slightly thickened.
  • Season to taste.
  • Serve chicken and drizzle with sauce.

Nutrition Facts : Calories 496.6, Fat 35.2, SaturatedFat 12.2, Cholesterol 133.6, Sodium 187, Carbohydrate 9.2, Fiber 1.1, Sugar 2.5, Protein 33

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