CREAM CHEESE, GARLIC, AND CHIVE STUFFED CHICKEN
Butterflied chicken breasts are stuffed with a garlic, chive, and cream cheese mixture, wrapped with a slice of bacon, and topped with butter. Very delicious and easy to make!
Provided by Eireann
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
- Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
- Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 401.3 calories, Carbohydrate 2 g, Cholesterol 152.4 mg, Fat 30 g, Protein 30.3 g, SaturatedFat 17.2 g, Sodium 377.4 mg, Sugar 0.3 g
CREAM CHEESE STUFFED CHICKEN WRAPPED IN PARMA HAM
Simple but delicious chicken dish.
Provided by SparkyM92
Time 50m
Yield Makes 2 stuffed chicken breasts
Number Of Ingredients 7
Steps:
- Pre heat oven to 200°C. Cook the shallot and garlic with a little oil and pinch of salt before adding the lemon zest. Remove from heat and leave to cool.
- Add the mixed herbs to the cream cheese. Season and mix with the cooled shallot and garlic.
- Prepare the chicken by removing the mini fillet on the underside if the breast. Cut a small pocket in the thickest part of the breast and fill with half the cream cheese mixture. Seal the breast with the mini fillet and repeat this step for the second chicken breast.
- Lay the Parma Ham out and set the chicken on it. Wrap the Ham around the chicken as tightly as possible, securing with a cocktail stick if needed.
- Lay the parcels on a baking sheet and cook in the pre heated oven for about 20 minutes. Allow to rest for a few minutes before serving.
STUFFED CHICKEN BREASTS IN PARMA HAM
DELICIOUS! Chicken breasts filled with a mushroom & rosemary stuffing and wrapped in parma ham. Perfect served on a bed of garlic mash with a caramelized onion or herb gravy. Few ingredients - simple to make - superb taste!
Provided by Pretty_Smart
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Finely chop the garlic and mushroom (or whizz in a blender) and fry in olive oil with the rosemary over a medium heat for approx 20 minutes Ensure to season the mushrooms well with salt.
- Create a pouch in each chicken breast with a sharp knife and fill with the mushroom stuffing.
- Wrap each breast in a slice of parma ham.
- Place in a roasting dish with plenty of olive oil. Cover with tinfoil and cook for approx 30 mins at 190 degrees.
- Can be served with salad, baked or mashed potatoes etc. My preference is mashed / whipped garlic potatoes with onion gravy on the side!
CRISPY ROLLED CHICKEN PARMA RECIPE BY TASTY
Here's what you need: olive oil, garlic, chili flake, crushed tomato, salt, black pepper, fresh basil, chicken breasts, salt, black pepper, ham, mozzarella cheese, panko breadcrumbs, grated parmesan cheese, dried oregano, all-purpose flour, eggs, oil, fresh mozzarella cheese
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
- Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
- On a clean work surface, butterfly the chicken breasts.
- Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
- Season each side with salt and black pepper.
- With the cut side of the chicken facing up, arrange a flat layer of 4 half slices of ham, followed by 4 half slices of mozzarella.
- Roll toward you, starting the with the thickest part of the chicken. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
- Place the panko in a wide, shallow bowl, and add the Parmesan cheese and oregano. Stir to incorporate. Prepare two more wide bowls with the flour and the beaten egg.
- Unwrap the chicken and dredge in the flour, eggs, then bread crumbs.
- Heat the oil in a large pot until it reaches 325°F (170°C). Add the chicken, two rolls at a time, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (74°C), you can finish cooking the chicken in an oven set to 325°F (170°C) until that temperature is reached.
- Place the fried chicken in an ovenproof dish. Spoon the tomato sauce over the top, saving some for serving.
- Arrange fresh mozzarella slices on top.
- Broil on the center rack for 8-10 minutes, until the cheese is melted and has small brown bubbles.
- Garnish with fresh basil and serve with the reserved tomato sauce alongside.
- Nutrition Calories: 1823 Fat: 156 grams Carbs: 63 grams Fiber: 5 grams Sugars: 11 grams Protein: 46 grams
- Enjoy!
STUFFED CHICKEN BREAST WRAPPED IN PARMA HAM
Succulent chicken breast stuffed with apple and leek infused sausage meat baked in a parcel of deep flavoured and slightly savoury crispy Parma ham. Delicious served with new potatoes, melted butter and steamed broccoli.
Provided by Paella Pete
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Create a marinade for the chicken using some brown sugar, red wine vinegar, olive oil and a pinch of salt and pepper.
- Score the chicken deep along its length but don't cut all the way through. Make some additional shallow cuts over the chicken to help absorb the marinade.
- Place the chicken in the marinade and ensure to work it into the cuts. Cover and place in refrigerator for at least an hour.
- Whilst the chicken is gathering flavour in the marinade prepare the stuffing. Remove the skins from the sausages and discard.
- Peel, core, and chop the apple. Slice and finely chop a couple of inches of the leek. Add the dried herbs and mix well into the sausage meat, wrap in clingfilm and place in the refrigerator.
- After an hour, rip the plum tomatoes and place a few good size pieces into the deep cut you made in the chicken breasts followed by the sausage meat.
- Pour a tablespoon of water over the stuffing. Now sprinkle the chicken with a good pinch of paprika.
- Wrap the chicken with the parma ham. Take four pieces of foil and wrap each breast loosely (we don't want the foil to stick to the ham). Before sealing the foil add a tablespoon of water to help keep the meat moist whilst cooking.
- Place in a pre warmed over at 180c.
- After about 30 minutes open one of the foil parcels and check that the chicken is cooked. It may need a little a more time.
- When the chicken is cooked open the foil and return to the oven for 4 or 5 more minutes to dry the parma ham a little. The ham should be dry and slightly crisp in places.
- Carefully remove form the foil, server and enjoy.
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- Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste.
- Lay two Parma Ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto themiddle of the chicken, then fold the sides together again, to enclose the filling.
- Heat the oven to 180°C/350°F/gas mark 4 and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil.
- When hot, fry the Parma Ham-wrapped chicken, in batches if necessary, for 2 minutes on each side until browned. Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan.
- Cook in the oven for 12-15 minutes, depending on size, or until the meat feels just firm when lightly pressed.
- Rest the chicken, covered with foil, in a warm place for 5-10 minutes. Slice each stuffed breast thickly on the diagonal and arrange on warm plates. Serve with steamed greens and light mashed potatoes or a zesty couscous.
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