Elegant Savory Stuffed Chicken Breasts Recipes

ELEGANT STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 375°F.
• After defrosting and squeezing the spinach add the garlic & nutmeg, mix well, set aside.
• In a small sauce pan mix together the Soy, honey, chili flakes and cornstarch heat to boiling. Set aside to cool.
• Cut a pocket in each of the chicken breasts and place a wedge of cheese in it, add 2 oz of the spinach mixture, Sprinkle with pepper. Close the breast and place the breast on a lightly oiled oven proof pan.
• Paint the top of the breasts with the soy/honey glaze, do not bother to paint under the breasts.
• Sprinkle with the Panko crumbs.
• Bake in 375F oven for apprx 25 minutes or until golden and breasts are cooked through.

ELEGANT SAVORY STUFFED CHICKEN BREASTS

Steps:

• Pre-heat the oven to 375 degrees F.
• Butterfly and pound the chicken breasts between 2 sheets of plastic wrap to 1/4 inch.
• Salt and pepper both sides of the chicken.
• Place goat cheese, sun-dried tomatoes or artichokes in the center of each breast.
• Roll the chicken together like an envelope and secure using a few toothpicks.
• Heat 1 teaspoon oil and butter in a nonstick skillet over medium heat.
• Place the chicken in the pan, top side down and brown on all 4 sides (about 2 minutes each side), the chicken firms and holds together quickly making this easy to do.
• Transfer the chicken to a baking dish and bake for 15 minutes.
• When the chicken is cooked through, remove the toothpicks and let rest for 5 minutes before slicing.
• Use the pan to toss whole wheat pasta in the pan drippings, adding a few sun-dried tomatoes and artichoke hearts. Add a little oil from these jars if you need to.

SAVORY STUFFED CHICKEN BREASTS

Steps:

• Pound out the chicken breasts between two sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine orange juice, mustard, wine and tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes.
• Preheat oven to 325 degrees. Lay one chicken breast out flat and top with some chopped spinach. In a small bowl mix together cheese, olives, mint and apricots. Roll up the breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 40 minutes until firm.

STUFFED CHICKEN BREAST WITH HONEY MUSTARD SAUCE

Steps:

• In a large skillet, saute onion in 4-1/2 teaspoons butter until tender. Add garlic; saute 1 minute longer. Add spinach and cream cheese; cook and stir over low heat until blended. Remove from the heat; stir in bread crumbs. , Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. Place about 1/4 cup spinach mixture down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks. , Place seam side down in a greased 11x7-in. baking dish. Melt remaining butter; stir in the honey, mustard and lemon juice. Pour over chicken. , Bake, uncovered, at 350° for 40-50 minutes or until meat is no longer pink, basting every 15 minutes with pan juices. Discard toothpicks.

SAVORY STUFFED CHICKEN BREASTS (SEASONED CREAM CHEESE STUFFING)

Steps:

• Preheat oven to 450. Put the butter in a 9x9 baking pan and put it in there while the oven is warming up.
• Combine the cream cheese, onion, garlic and seasonings. Mix well until blended.
• Pound chicken to about 1/4 inch thickness.
• Spread each piece with 1/4 of the cream cheese mixture, roll up and secure with toothpicks.
• Dip in eggs and roll in cracker crumbs.
• Place in hot butter in baking pan and turn over to coat with butter.
• Bake 25-30 minutes or until cooked through and browned nicely.