Coffee Marinade For Chicken Recipe Recipe For Stuffed

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STUFFED CHICKEN BREAST MARINARA



Stuffed Chicken Breast Marinara image

If you have large enough chicken breasts you can slit a hole in the side and stuff instead of pounding the breasts thin, also alfredo sauce may be used in place of marinara. You can prepare the cheese mixture, roll up into the chicken breasts and place into the baking dish, cover with plastic wrap and refrigerate up to 24 hours in advance, or just prepare the cheese mixture a day ahead

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

8 boneless skinless chicken breasts (pounded thin)
seasoning salt
black pepper
2 cups marinara sauce or 2 cups alfredo sauce
1 cup shredded mozzarella cheese (or to taste)
1 (15 ounce) ricotta cheese
1 teaspoon dried Italian seasoning (rubbed between fingers to release flavors)
2 tablespoons finely chopped onions
0.5 (10 ounce) package frozen spinach (thawed and hand-squeezed dry)
2 teaspoons fresh minced garlic
2 eggs, lightly beaten
1/4 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
seasoning salt
black pepper

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a large bowl combine all filling ingredients together until well blended then season with seasoned salt and pepper to taste.
  • Divide the cheese mixture into 8 even servings.
  • Place one breast onto a plate, then place a serving of the cheese filling on the top of the breast.
  • Roll up jellyroll fashion, then season outside of the rolled breasts with seasoned salt and pepper.
  • Place into the baking dish seam-side down.
  • Repeat with the remaining seven breasts.
  • Drizzle the marinara sauce or alfredo sauce over the rolled breasts (you will not have to cover each breast completely with the sauce).
  • Bake for about 40-45 minutes.
  • Sprinkle top with about 1 cup mozzarella cheese (or to taste) and return to oven until the cheese melts (about 3-4 minutes).

Nutrition Facts : Calories 388.8, Fat 18.9, SaturatedFat 9.4, Cholesterol 170.9, Sodium 658.7, Carbohydrate 12.5, Fiber 2.3, Sugar 6.4, Protein 40.6

ITALIAN STUFFED CHICKEN BREAST



Italian Stuffed Chicken Breast image

An ad on TV sparked the idea for this recipe, and its become a family favorite. I usually serve with fettuccini and Italian bread. It makes a very filling and delicious meal. It also is elegant enough to serve for company.

Provided by CSLUSH

Categories     Italian Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

1 ½ cups shredded Italian cheese blend
1 clove garlic, finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup grated Parmesan cheese
½ cup Italian-seasoned bread crumbs
4 boneless, skinless chicken breasts
1 egg, well beaten
1 cup spaghetti sauce
¼ cup shredded Italian cheese blend, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 1 1/2 cup Italian cheese blend, garlic, basil, and oregano in a bowl. Combine Parmesan cheese and bread crumbs in a separate bowl.
  • Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Lightly pound chicken to flatten. Fill each chicken breast with Italian cheese blend mixture and close like a book over the filling. Coat the outside of each chicken breast with egg; press bread crumb mixture over egg layer to coat each chicken breast. Arrange chicken breasts in a 9x13-inch baking dish.
  • Bake 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 should read at least 165 degrees F (74 degrees C). Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 21.5 g, Cholesterol 154.5 mg, Fat 22.7 g, Fiber 2.6 g, Protein 43.5 g, SaturatedFat 12.2 g, Sodium 1007.7 mg, Sugar 6.6 g

EASY CHICKEN FAJITA MARINADE



Easy Chicken Fajita Marinade image

This simple chicken fajita marinade has been bounced around in my family for at least 15 years. It's tasty, easily altered for a twist on the taste, and can be easily prepared in under 15 minutes. Serve with other fajita elements such as sautéed green bell pepper, white or yellow onions, jalapeño slaw, homemade tomato or mango salsa, etc.

Provided by jmcdaneld

Categories     Marinades

Time 4h35m

Yield 10

Number Of Ingredients 8

½ cup vegetable oil
2 tablespoons chili powder
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons garlic powder
½ teaspoon paprika
½ teaspoon ground black pepper
3 pounds skinless, boneless chicken breasts, cut into strips

Steps:

  • Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper together in a medium bowl until well combined.
  • Place chicken strips in a large resealable plastic bag. Pour in marinade and knead to coat; squeeze out excess air, seal bag, and marinate in the refrigerator for 4 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken strips from marinade; discard any unused marinade.
  • Cook chicken on the preheated grill until browned on all sides and chicken is no longer pink in the center, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 259.8 calories, Carbohydrate 5.9 g, Cholesterol 70.3 mg, Fat 14.1 g, Fiber 0.8 g, Protein 27 g, SaturatedFat 2.3 g, Sodium 74.3 mg, Sugar 4 g

MAKEOVER STUFFED CHICKEN BREASTS WITH MUSHROOM SAUCE



Makeover Stuffed Chicken Breasts with Mushroom Sauce image

This was my great-grandmother's recipe. I have another version made with mushroom soup, which cuts down on prep time, but sometimes you just can't take shortcuts! Try serving it with egg noodles and steamed veggies. -Julie Stack, Pewaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 21

4 boneless skinless chicken breast halves (6 ounces each)
1 small onion, chopped
1/4 cup chopped green pepper
1/2 teaspoon canola oil
3/4 cup seasoned bread crumbs
1/4 cup water
1/2 teaspoon poultry seasoning
1/4 cup all-purpose flour
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
MUSHROOM SAUCE:
1/2 pound sliced fresh mushrooms
1/4 cup finely chopped onion
2-1/2 teaspoons canola oil
1 tablespoon all-purpose flour
1/2 cup 2% milk
1/2 cup reduced-fat sour cream
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Flatten chicken to 1/2-in. thickness. For stuffing, in a small nonstick skillet coated with cooking spray, saute onion and green pepper in oil until tender. Transfer to a small bowl. Stir in the bread crumbs, water and poultry seasoning., Place 1/4 cup stuffing over each chicken breast. Roll up from a short side and secure with toothpicks. In a shallow bowl, combine the flour, paprika, salt and pepper. Coat chicken in flour mixture., Place seam side down in an 11x7-in. baking dish coated with cooking spray. Spritz chicken with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 170°. Discard toothpicks., Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Whisk flour and milk; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in the sour cream, salt and pepper. Serve with chicken.

Nutrition Facts : Calories 401 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 43g protein. Diabetic Exchanges

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