Five Jewel Rice Stuffed Chicken Breast With Hot Sour Sauce Recipes

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FIVE-JEWEL-RICE-STUFFED CHICKEN BREAST WITH HOT SOUR SAUCE



Five-Jewel-Rice-Stuffed Chicken Breast With Hot Sour Sauce image

Here, the editors chose to feature a Chinese-inspired stuffed chicken breast, incorporating short-grain rice, like arborio -- which allows the stuffing to stay put. The five "jewels" of the stuffing are the rice itself, almonds, water chestnuts, scallions & garlic -- none of which requires a trip to a specialty market.;) Garnishing with sesame seeds is entirely optional (white and black) however, it makes a beautiful presence. CuisineatHome, Issue 79, February 2010.

Provided by Manami

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 18

2/3 cup vegetable broth
1/3 cup dry arborio rice
2 tablespoons toasted slivered almonds, chopped
2 tablespoons diced water chestnuts
2 tablespoons chopped scallions
1 tablespoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons white wine vinegar
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
4 boneless skinless chicken breast halves (8 oz each)
2 tablespoons vegetable oil
1 tablespoon sesame seeds (optional)
1/3 cup red plum jam
2 tablespoons white wine vinegar
1 tablespoon ketchup
1 teaspoon garlic and red chile paste or 1 teaspoon chili-garlic sauce

Steps:

  • Preheat oven to 400ºF; coat a baking sheet or broiler pan with nonstick spray.
  • Bring broth to boil in a small saucepan over med-high heat; add rice.
  • Cover pan.
  • Reduce heat to low, simmer rice 20 minutes.
  • Remove rice from heat.
  • Stir in almonds, water chestnuts, scallions, garlic, salt & pepper.
  • Combine 2 T vinegar, 2 T hoisin sauce and 1 T sesame oil in small bowl.
  • Cut a pocket in each chicken breast with a pairing knife, being careful not to completely split the breast.
  • Spoon about 1/3 cup mixture into each pocket.
  • Seal opening with a toothpick, if needed.
  • Heat oil in a large sauté pan over medium high heat.
  • Place chicken in pan, smooth side down; sauté until golden, about 5 minutes.
  • After browning one side of chicken in a skillet, flip it raw side down, onto a baking sheet to roast.
  • Baste chicken with hoisin mixture sprinkle with sesame seeds.
  • Roast chicken 20 minutes or until stuffing (not chicken) reaches 165ºF on an instant read thermometer.
  • Heat jam, 2 T vinegar, 1 T ketchup, and 1 tsp chili garlic paste or chili garlic sauce in a small skillet over medium heat.
  • Bring sauce to a boil, whisking often; remove from heat.
  • Serve each chicken breasts with 2 T sauce, garlic green beans, sliced tomato salad and a nice bottle of wine.

CHICKEN BREASTS STUFFED WITH PERFECTION



Chicken Breasts Stuffed with Perfection image

What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.

Provided by PREGOCOOK

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 2h45m

Yield 6

Number Of Ingredients 14

6 skinless, boneless chicken breast halves - pounded thin
1 (8 ounce) bottle Italian-style salad dressing
8 slices of stale wheat bread, torn
¾ cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
⅛ teaspoon pepper
1 ½ cups feta cheese, crumbled
½ cup sour cream
1 tablespoon vegetable oil
3 cloves garlic, minced
4 cups chopped fresh spinach
1 bunch green onions, chopped
1 cup mushrooms, sliced
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped

Steps:

  • Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
  • Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
  • In a large bowl, stir together the feta and sour cream. Set aside.
  • Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
  • Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
  • Bake, uncovered, in a preheated oven for 25 minutes.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 34.7 g, Cholesterol 119 mg, Fat 35.2 g, Fiber 5.1 g, Protein 43.4 g, SaturatedFat 13 g, Sodium 1516.6 mg, Sugar 8.6 g

GREEK STUFFED CHICKEN BREASTS



Greek Stuffed Chicken Breasts image

Serve these Greek stuffed chicken breasts with your favorite vegetable side or salad.

Provided by Bibi

Categories     World Cuisine Recipes     European     Greek

Time 1h15m

Yield 2

Number Of Ingredients 12

1 lemon
2 tablespoons extra-virgin olive oil
⅓ cup finely chopped onion
1 clove garlic, minced
⅓ cup chopped cooked spinach
⅓ cup crumbled feta cheese
3 tablespoons finely chopped Kalamata olives
salt and ground black pepper to taste
2 boneless, skinless chicken breasts
2 teaspoons all-purpose flour, or as needed
toothpicks
2 tablespoons extra-virgin olive oil

Steps:

  • Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.
  • Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute.
  • Add spinach to the onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season the pocket with salt and pepper.
  • Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper.
  • Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 17.2 g, Cholesterol 86.8 mg, Fat 46.5 g, Fiber 4.3 g, Protein 30.1 g, SaturatedFat 9.7 g, Sodium 1129.9 mg, Sugar 2.4 g

FIVE CHEESE STUFFED CHICKEN BREASTS



Five Cheese Stuffed Chicken Breasts image

Wonderful cheesy stuffed chicken breasts topped with a cheese sauce when served. This recipe makes four chicken breasts, but can easily be doubled if desired.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts, pounded flat
4 slices swiss cheese
4 slices mozzarella cheese
4 ounces ricotta cheese
2 tablespoons parmesan cheese (can use more)
1 egg, beaten
1 cup dry breadcrumbs
2 teaspoons seasoning salt
1/2 teaspoon black pepper
1 cup cubed cheddar cheese
1/2 cup half-and-half cream
1/2 cup chicken broth

Steps:

  • Set oven to 400 degrees.
  • Grease an 8 x 8-inch square baking dish.
  • With a wooden mallet, flatten each chicken breast carefully.
  • In a small bowl, mix the ricotta, Parmesan cheese and egg.
  • Place 1 slice of Swiss and 1 slice of mozzeralla cheese on each of the flattened chicken breast.
  • Place 2 tsp of the ricotta mixture in the center of each breast.
  • In a small bowl mix the breadcrumbs with seasoned salt and black pepper (you could add in 2 tablespoons Parmesan cheese to the breadcrumb coating mixture if desired).
  • Roll up the breasts tight and close with a toothpick.
  • Roll in breadcrumb mixture, and brown in frying pan.
  • Remove from the pan, and place in a prepared baking dish.
  • Bake for 20 minutes.
  • On top of the stove in a saucepan, mix together the cheddar cheese, half and half cream and the chicken broth; stir until the cheese has melted.
  • Before serving the breasts, cover each breast with the cheese sauce.

Nutrition Facts : Calories 673.1, Fat 37.5, SaturatedFat 21.2, Cholesterol 228.7, Sodium 931.5, Carbohydrate 24.6, Fiber 1.3, Sugar 2.8, Protein 57

SPINACH AND RICE STUFFED CHICKEN BREAST



Spinach and Rice Stuffed Chicken Breast image

Make and share this Spinach and Rice Stuffed Chicken Breast recipe from Food.com.

Provided by Shaun McGee

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
4 teaspoons extra virgin olive oil (optional)
1 cup breadcrumbs (optional)
2 cups rice, under-cooked (or use a package of seasoned flavored rice)
1/2 cup cheese, shredded (preferably a multi-cheese italian blend)
1/4 cup sour cream
1/4 cup cream cheese
1/4 cup fresh spinach, chopped
1 sprig fresh rosemary

Steps:

  • Prepare the rice until it is ALMOST done. This is the base for the stuffing, and will continue to cook as the chicken cooks.
  • Combine rice, cream cheese, and sour cream in a mixing bowl.
  • Add spinach and rosemary to the stuffing mixture.
  • Add cheese to the stuffing mixture LAST (the stuffing is warm and the cheese will melt).
  • Pound the chicken breasts with a tenderizer so that they are flattenned.
  • Scoop stuffing (as much as will practicably fit) onto the flattenned chicken breasts. Roll the chicken up and secure with toothpicks.
  • If you wish, coat each "roll" with olive oil and then with breadcrumbs.
  • Bake in a 425 degree preheated oven for about 30-40 minutes (depending on the thickness of the chicken). The stuffing is already cooked, so just make sure that the chicken is done.
  • Serve with stuffing (Stove Top) and hearty green vegetables (asparagus, snap peas, etc.) and whatever else you like. Pair with a sweet white wine (i.e. Riesling).

RAISIN RICE STUFFED CHICKEN



Raisin Rice Stuffed Chicken image

Roast chicken stuffed with a fragrant turmeric flavored rice stuffing.

Provided by Nazi

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Yield 7

Number Of Ingredients 8

2 tablespoons olive oil
2 (2 to 3 pound) whole chickens
3 cups cooked white rice
1 cup raisins
1 onion, chopped
1 tablespoon ground turmeric
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
  • Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

Nutrition Facts : Calories 600.3 calories, Carbohydrate 37.6 g, Cholesterol 138.5 mg, Fat 28.7 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.5 g, Sodium 137.1 mg, Sugar 13 g

STUFFED CHICKEN BREASTS WITH LEMON-DILL SAUCE



Stuffed Chicken Breasts with Lemon-Dill Sauce image

This simple stuffed chicken breast recipe takes minimal ingredients and is fast to make. My brother, future sister-in-law, and niece were the first to try it out and gave rave reviews. I can say it's police officer-, nurse-, and child-approved! Serve with rice pilaf and vegetables, if desired.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 5

Number Of Ingredients 13

5 slices bacon
1 shallot, chopped
nonstick cooking spray
5 boneless, skinless chicken breasts
¾ cup ricotta cheese
¾ teaspoon garlic powder
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup chicken broth
¼ cup heavy cream
3 tablespoons lemon juice
2 tablespoons dry white wine
1 tablespoon chopped fresh dill

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper-towel lined plate to drain, leaving bacon grease in the skillet. Chop bacon when cool enough to handle. Add shallot to bacon grease in the skillet and cook over medium-low heat until caramelized, 5 to 10 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Coat a glass casserole dish with cooking spray.
  • Place the tip of a sharp knife 1 inch from the top of a chicken breast. Cut a shallow slice lengthwise down the center, stopping 1 inch from the bottom. Cut shallow slices horizontally across the top and bottom of the slice. Repeat with remaining chicken breasts.
  • Combine chopped bacon, caramelized shallot, ricotta cheese, and garlic powder in a small bowl. Stuff each chicken breast with 2 to 3 tablespoons of the ricotta mixture and place in the prepared casserole dish.
  • Cook in the preheated oven for 25 minutes.
  • Meanwhile, melt butter in a saucepan over medium-high heat. Add flour and whisk to create a roux. Slowly pour in chicken broth, stirring constantly until smooth. Add in cream, lemon juice, white wine, and dill. Cook, stirring continuously, until slightly thickened, about 5 minutes.
  • Remove chicken from the oven. Pour sauce over chicken breasts, return to the oven, and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes.
  • Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil chicken until slightly golden, about 3 minutes.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 6.6 g, Cholesterol 115 mg, Fat 18.5 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 9.4 g, Sodium 583.7 mg, Sugar 1.1 g

MUSHROOM-RICE STUFFED CHICKEN BREASTS



Mushroom-Rice Stuffed Chicken Breasts image

Mushroom and rice stuffing turns ordinary chicken breasts into a terrific main dish that folks will remember. Pecans give harvest taste to the moist, tender chicken. -Pat Neu, Gainesville, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 cups sliced fresh mushrooms
1-1/3 cups uncooked instant rice
1/4 cup chopped onion
1/4 cup chopped celery leaves
1/4 cup butter
1-1/2 cups water
1-1/2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup chopped pecans, toasted
6 bone-in chicken breast halves (8 ounces each)

Steps:

  • In a large saucepan, saute the mushrooms, rice, onion and celery leaves in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until rice is tender and liquid is absorbed. Stir in pecans. , Stuff 1/2 cup of rice mixture under the skin of each chicken breast half. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 170°.

Nutrition Facts : Calories 461 calories, Fat 23g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 767mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 42g protein.

CHICKEN IN SOUR CREAM SAUCE



Chicken in Sour Cream Sauce image

Tender chicken is deliciously dressed up in a flavorful cream sauce with fresh mushrooms. This is an excellent entree for your family or guests. -Jane Carlovsky, Sebring, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
6 bone-in chicken breast halves, skin removed (7 ounces each)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup dry white wine or chicken broth
1/2 pound fresh mushrooms, sliced
1/4 cup water
2 tablespoons cornstarch
Additional paprika, optional

Steps:

  • In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.

Nutrition Facts : Calories 317 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 1065mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.

CHICKEN BREASTS WITH CHERRY SAUCE



Chicken Breasts with Cherry Sauce image

I look forward to having fresh Bing cherries every summer, and I freeze some so I can serve this simple, tasty dish all year-round.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings (2 cups sauce).

Number Of Ingredients 13

1/3 cup all-purpose flour
1 teaspoon salt
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup butter, cubed
3/4 cup sugar
3/4 cup orange juice
1/4 cup chopped onion
1 teaspoon grated orange zest
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1-1/2 cups pitted fresh or frozen dark sweet cherries, thawed
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat., In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries., Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 266 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 485mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.

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In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well. Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated ...
From stevehacks.com


ROASTED RICE STUFFED WHOLE CHICKEN - GIVE RECIPE
2021-02-18 Add the water and bring the mixture to a boil. Lower the heat and allow the rice to simmer until all of the water has been absorbed. Remove from the heat and stir in the chopped parsley and mint
From giverecipe.com


5-INGREDIENT CHICKEN RECIPES FOR BUSY WEEKNIGHTS - TASTE OF HOME
2021-02-17 Baked Swiss Chicken. Canned soup, white wine, Swiss cheese and crushed croutons dress up the chicken breasts in this elegant entree. Ideal for unexpected guests, it requires only a few ingredients. The creamy sauce is excellent with garlic mashed potatoes or rice. —Beverly Roberge, Bristol, Connecticut.
From tasteofhome.com


CHICKEN STUFFED WITH RICE - RECIPE - COOKS.COM
2019-02-23 1/8 tsp. black pepper. Cook rice following directions on package without the salt. Saute garlic, onion and green pepper with 6 tablespoons butter until golden brown. Add to cooked rice; add seasonings. Combine mixture with a fork. Stuff chicken with rice mixture and rub remaining butter on chicken. Bake at 325 degrees for 2 hours, basting ...
From cooks.com


RICE STUFFED CHICKEN BREAST RECIPES RECIPES ALL YOU NEED IS …
In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well. Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated ...
From stevehacks.com


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