Cupids Chicken N Stuffing Recipes

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CUPID'S CHICKEN 'N' STUFFING



Cupid's Chicken 'n' Stuffing image

This main dish looks attractive and is easy to fix. The chicken stays moist, and the savory stuffing that bakes right with it is the perfect accompaniment.-Barbara Birk, St. George, Utah

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

1 package (6 ounces) seasoned stuffing mix
8 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 Swiss cheese slices (2 ounces), halved
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup water

Steps:

  • Prepare stuffing mix according to package directions. Transfer to a greased 13-in. x 9-in. baking dish. In a large skillet, brown chicken in oil. Sprinkle with salt and pepper; place over stuffing. Top with cheese. Drizzle with butter., Combine soup and water; spoon over stuffing. Cover and bake at 350° for 40 minutes. Uncover; bake 10-15 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 331 calories, Fat 14g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 734mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein.

CUPID'S CHICKEN 'N' STUFFING



Cupid's Chicken 'n' Stuffing image

This main dish looks attractive and is easy to fix. The chicken stays moist, and the savory stuffing that bakes right with it is the perfect accompaniment.

Provided by tmvigneau

Categories     Main Dish

Time 45m

Yield 8

Number Of Ingredients 9

1 package Seasoned Stuffing Mix
8 each Boneless chicken breast halved
1 teaspoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 each Swiss Cheese slices, halved
2 tablespoons butter
1 can Cream of Chicken Soup
1/4 cup water

Steps:

  • * Prepare stuffing mix according to package directions. Transfer to a greased 13-in. x 9-in. baking dish. In a large skillet, brown chicken in oil. Sprinkle with salt and pepper; place over stuffing. * Top with cheese. Drizzle with butter. * Combine soup and water; spoon over stuffing. Cover and bake at 350? for 40 minutes. Uncover; bake 10-15 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 68 calories, Fat 5.9130108324 g, Carbohydrate 3.04203765625 g, Cholesterol 10.25953125 mg, Fiber 0.0583828125 g, Protein 0.95727265625 g, SaturatedFat 2.47669864575842 g, ServingSize 1 1 Serving (46g), Sodium 317.12303125 mg, Sugar 2.98365484375 g, TransFat 0.678423333292976 g

STOVE TOP® ONE-DISH CHICKEN & STUFFING BAKE



STOVE TOP® One-Dish Chicken & Stuffing Bake image

You know what they say: You can never have too many quick and easy chicken breast recipes! Especially when they're one-pot wonders made with stuffing.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 6

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 400°F.
  • Add hot water to stuffing mix; stir just until moistened.
  • Place chicken in 13x9-inch baking dish. Mix soup, sour cream and cheese; spoon over chicken. Top with stuffing.
  • Bake 30 min. or until chicken is done.

Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1010 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 3 g, Protein 35 g

CRISPY CHICKEN WITH STUFFING DINNER



Crispy Chicken with Stuffing Dinner image

True, the menu includes tender-crispy baked chicken and savory stuffing. And, it's a 30-minute dinner that's a better-for-you choice.

Provided by My Food and Family

Categories     Meal Recipes

Time 30m

Yield Makes 6 servings.

Number Of Ingredients 4

6 boneless skinless chicken breasts (about 2 lb.)
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3 cups peas and carrots

Steps:

  • Coat chicken with coating mix as directed on package. Place in 15x10x1-inch baking pan lined with foil. Discard any remaining coating mix.
  • Bake at 400°F for 20 minutes or until chicken is cooked through. Meanwhile, prepare Stuffing and cook vegetables. Serve chicken with Stuffing and vegetables.

Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

CHICKEN AND STUFFING CASSEROLE



Chicken and Stuffing Casserole image

This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.

Provided by Crystal Williams

Categories     Main Dish Recipes     Casserole Recipes

Yield 8

Number Of Ingredients 6

1 (3 pound) whole chicken
8 ounces dry bread stuffing mix
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 ¼ cups chicken broth (from boiling the chicken)
1 cup evaporated milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
  • In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 30.2 g, Cholesterol 144.4 mg, Fat 32.9 g, Fiber 1.1 g, Protein 38.3 g, SaturatedFat 10.1 g, Sodium 1141.9 mg, Sugar 6.2 g

CRISP STUFFED CHICKEN CUTLETS



Crisp Stuffed Chicken Cutlets image

The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread crumbs and fried. Her recipe mostly follows that lead, but instead of pounding the breasts and rolling them up with the stuffing, she used thin cutlets of chicken and layered the stuffing between two of them, sealing them together with an egg mixture. Fried to a golden hue, the dish is both crunchy and greaseless. The crumbs insulate the delicate meat and help keep it from overcooking.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 3 servings

Number Of Ingredients 14

6 boneless, skinless chicken cutlets (about 1 1/4 pounds total)
Kosher salt
Freshly ground black pepper
2 large egg whites
2 tablespoons cornstarch
1 tablespoon chopped parsley
2 teaspoons minced garlic
Dijon mustard
1 1/2 ounces thinly sliced provolone cheese (1 1/2 slices)
1 1/2 ounces thinly sliced ham (1 1/2 slices)
3 tablespoons sauerkraut, packed, more for serving
3/8 teaspoon caraway seeds
2 cups plain bread crumbs
2 tablespoons extra virgin olive oil, for frying

Steps:

  • Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
  • Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
  • Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
  • Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.

Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 32 grams, Carbohydrate 60 grams, Fat 50 grams, Fiber 5 grams, Protein 91 grams, SaturatedFat 14 grams, Sodium 1208 milligrams, Sugar 5 grams, TransFat 0 grams

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