LOUISIANA STUFFED CHICKEN BREASTS
Make and share this Louisiana Stuffed Chicken Breasts recipe from Food.com.
Provided by Kikimony
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken between waxed paper sheets and roll until flat and uniform in size.
- Sprinkle with lemon pepper and salt.
- Saute green onion, celery and garlic until tender; add sherry, croutons, crab, parsley and dill weed.
- Blend well and divide among breasts.
- Roll breasts, tucking ends in and secure with toothpicks.
- Dust with flour and place in baking dish with rolled edge down; sprinkle with paprika.
- Melt remaining butter and drizzle over chicken; pour half and half in bottom of dish.
- Bake uncovered at 350 for 50-60 minutes.
- Baste frequently with pan juices.
BAKED CAJUN STUFFED CHICKEN BREASTS
Experience a little Louisiana flavor with our Baked Cajun Stuffed Chicken Breasts recipe. Our Baked Cajun Stuffed Chicken Breasts feature a delicious celery-pecan filling along with sweet and savory sauce for topping.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Melt butter in large skillet on medium-high heat. Add nuts and celery; cook 2 to 3 min. or until celery is crisp-tender, stirring occasionally. Remove from heat. Stir in cracker crumbs, apples, apricots, onions, pepper and thyme.
- Place chicken, smooth sides down, on work surface; top each with 1/3 cup nut mixture. Roll up, starting at one short end of each; secure with wooden toothpicks. Spread any remaining nut mixture onto bottom of 13x9-inch pan sprayed with cooking spray; top with chicken. Cover.
- Bake 30 min. (Chicken will not be done.) Meanwhile, mix preserves, orange juice and vinegar until blended. Reserve 1/2 cup preserves mixture; spoon remaining over chicken. Bake 15 min. or until chicken is done.
- Heat broiler. Broil chicken, 6 inches from heat, 3 to 5 min. or until golden brown. Discard toothpicks from chicken. Serve chicken topped with reserved preserves mixture.
Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
JALAPENO-STUFFED CHICKEN BREAST
Turn up the heat at your dinner table with grilled, stuffed chicken breasts filled with a mixture of jalapeno peppers and two types of cheese.
Provided by JGesq
Categories Stuffed Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place jalapeno peppers on a microwave-safe plate. Microwave on high power until soft but still plump, 1 to 2 minutes. Remove and discard seeds. Dice peppers.
- Mix diced peppers, Monterey Jack cheese, onion, cream cheese, garlic, and cumin together in a bowl.
- Make a pocket in each chicken breast, being careful not to cut through the sides or bottom, as follows: Make a vertical slice in the top center of each breast, starting about 1/2 inch in from each edge. Starting inside the vertical slit, cut horizontally into the chicken breast in both directions; this should leave you with a nice pocket.
- Press 1/4 of the pepper-cheese mixture into each breast. Close and secure with toothpicks. Spray chicken breasts with cooking spray and season with salt.
- Place chicken on the preheated grill with toothpicks facing upwards. Grill for 12 minutes, then turn and cook until no longer pink in the center and the juices run clear, 3 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks before serving.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 2.5 g, Cholesterol 108.7 mg, Fat 12.7 g, Fiber 0.5 g, Protein 34.3 g, SaturatedFat 6.8 g, Sodium 188.7 mg, Sugar 0.8 g
HAWAIIAN STUFFED CHICKEN BREASTS
Pineapple stuffing is the highlight of this delicious recipe. I think it would go well with pork as well as with chicken.
Provided by Geema
Categories Poultry
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Drain pineapple but reserve the juice. Set aside.
- Place the chicken inside a zip lock bag and pound to a flatness of about 1/4". You can use a meat mallet or a rolling pin.
- Melt the butter in a large skillet over medium high heat. Saute the green onions and bell pepper for 5 minutes or until tender.
- Add the hot water and seasoning mix from the stuffing package, then stir in the stuffing and finally the pineapple.
- Place chicken breasts shiny side down and spoon about 1/2 cup stuffing onto one side of the breast. Roll up the breasts and if necessary secure with a toothpick.
- Place rolled chicken in a lightly greased baking dish in one layer.
- Stir together the reserved pineapple juice, brown sugar, vinegar and ginger and drizzle over the chicken.
- Dot with butter and bake at 400 degrees for 25 minutes or until done.
NEW ORLEANS-STYLE STEWED CHICKEN
This New Orleans stewed chicken is like a gumbo but with far less liquid and bigger pieces of meat. Don't let the long list of ingredients trick you into thinking it's a difficult recipe to cook. Most of the ingredients are herbs and spices that coat the chicken. —Eric Olsson, Macomb, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken, in batches, in 2 tablespoons bacon drippings; remove chicken from pan., Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer., Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer until chicken is very tender, about 1 hour., Skim fat. Stir in green onions, hot pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice. , Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 680 calories, Fat 48g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 1847mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 38g protein.
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