CHICKEN BREASTS STUFFED WITH CRABMEAT
A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!
Provided by MARBALET
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
- Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
- In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 41.9 g, Cholesterol 216.6 mg, Fat 25.4 g, Fiber 1.7 g, Protein 42.7 g, SaturatedFat 10.7 g, Sodium 543.9 mg, Sugar 2.9 g
CRêPES STUFFED WITH CHICKEN & CREAM CHEESE
I Bet You Thought Crêpes Were Only for Sweet Foods but These Crêpes Stuffed with Chicken and Cream Cheese Are the Best Savory Twist. I ...
Provided by Jeff O'connor
Time 40m
Yield 9
Number Of Ingredients 14
Steps:
- In a mixing bowl, whisk 3 eggs, 1½ cups flour, 12 ounces warmed milk, ¼ cup melted butter and ¼ teaspoon salt until combined.
- In a hot, greased pan, fry about a ladle-sized crepe until golden yellow on both sides. Continue with remaining batter until you have about 9 crepes.
- In another pan over high heat, heat some oil and cook 3 chicken breasts until golden brown on both sides. Allow to cool before shredded with your fingers.
- Add ⅔ cup of cream cheese, 1 cup of corn, 10 cherry tomatoes that have been cut into quarters and ¾ cup of chopped parsley and mix to combine well. Season with salt and pepper to taste.
- Place 2 large tablespoons of the stuffing in the center of each crepe and fold the edges over to make rectangle-shapes. Place stuffed crêpes in a large baking pan.
- Finally, spread 1 tablespoon of cream cheese over each rectangle and place a slice of cheese on top.
- Preheat the oven to 360 °F.
- Bake in the preheated oven for about 20 minutes.
- Serve straight from the oven, hot and tasty! Enjoy!
Nutrition Facts : Calories 448, Fat 27,4g, Carbohydrate 25,9g, Protein 25,5g, Cholesterol 158mg, Sodium 427mg
TOMATOES STUFFED WITH CREAMED SPINACH
What a fun side to your guests! We love creamed spinach, totally dig stuffed tomatoes, and LOVE tomatoes stuffed with creamed spinach!
Provided by Naomi Nakashima
Categories Other Side Dishes
Time 35m
Number Of Ingredients 9
Steps:
- 1. First, cut the tops off the tomatoes and hollow them out. I use a melon-baller to hollow out my tomatoes. Then turn the tomatoes upside down and place them onto a paper towel so that they can drain very well (this keeps them from turning into baked mush).
- 2. In a heavy skillet, cook the bacon to your liking (I prefer very crispy, just before burnt, bacon). Then pull the bacon out to drain but leave the drippings in the pan. Once they're drained, chop the bacon down to coarse bacon bits and set aside.
- 3. Add the chopped onions into the skillet and cook until they are tender.
- 4. Chop up the baby spinach and add it to the onions and continue to cook until the spinach is wilted nicely.
- 5. Once the onions and spinach are done, cut the heat and add in the sour cream, tabasco sauce, salt and pepper, and about half of the chopped bacon that you cooked. Stir together until well blended.
- 6. Turn the tomatoes right side up and fill with the spinach mixture. Top each tomato with about a tablespoon or two of crumbled gorgonzola cheese, depending on how large the tomatoes are. Then sprinkle with remaining bacon bits and place them onto a prepared baking sheet.
- 7. Bake at 350 degrees for about 15-20 minutes. at 12 minutes, the tomatoes should still be warm and firm and the gorgonzola wil have just started to melt, at 20 minutes, the tomatoes will be less firm but the gorgonzola will be more melted.
- 8. Serve warm.
CREAMY BROCCOLI STUFFED CHICKEN BREASTS
So easy and different way to make chicken, do we ever run out of the ways to make chicken? This recipe and picture came from Kraft, wanted to share it.
Provided by Carol Junkins
Categories Chicken
Time 45m
Number Of Ingredients 8
Steps:
- 1. Combine stuffing mix and water in large bowl. Let stand five minutes. Meanwhile pound chicken to within 1/4 inch thickness. Add broccoli to stuffing, mix lightly.
- 2. Spread onto chicken to within 1/2 inch of edges, roll up starting at one short end of each.
- 3. Place seam side down in 13 x 9 inch baking dish. Mix soup and milk pour over chicken. Top with paprika and cheese. Bake 30 minutes til done , should read 165 degrees on thermometer.
SHRIMP-STUFFED CHICKEN WITH CREAM SAUCE
I found a great deal on chicken breasts and was looking for something different to do with some of them since we have been eating so much chicken lately. I came up with this and it's not too bad, if I do say so myself. I served it with wild rice and peas.
Provided by Sheynath
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soften the cream cheese slightly. Mix green onions, shrimp, worcestershire and tabasco into the cream cheese. Divide into 4 equal portions.
- Gently loosen skin at one end of each breast piece, making sure to keep as much skin intact on the long sides as possible. Push one portion of shrimp mixture under skin of each breast piece. Carefully smooth the mixture down the length of the chicken as evenly as you can.
- Bake the chicken at 350 degrees for 35-40 minutes, or until chicken tests done. I put mine on a rimmed cookie sheet, you could also use a 9X13 baking dish.
- Meanwhile, heat the olive oil in a small skillet over medium heat. Saute the minced shallot until it just begins to brown.
- Add the wine to the shallots and simmer 5-10 minutes, until the wine has reduced to half.
- Add the tomato to the wine and heat through, then pour in the cream. Bring the wine mixture to a boil, then simmer until sauce reduces and thickens, another 5-10 minutes. Taste sauce and add salt and pepper to your liking.
- Spoon sauce over chicken and serve.
Nutrition Facts : Calories 398.4, Fat 26.6, SaturatedFat 12.3, Cholesterol 184.4, Sodium 234.5, Carbohydrate 6.1, Fiber 0.9, Sugar 1.9, Protein 29.9
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