Microwaved Stuffed Chicken Breasts Recipes

MICROWAVED CHICKEN BREASTS

Steps:

• Arrange chicken, thickest parts to outside edges in glass pie plate, 10x1 1/2 or 9x1 1/4 inches (sides of chicken will touch).
• Cover dish with plastic wrap, folding back one corner or edge 1/4 inch to vent steam. Microwave on Medium (50%) 14 to 16 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut and temperature reaches 170°. Let stand 5 minutes.
• Cool slightly; cut into desired size of pieces.

STUFFING STUFFED CHICKEN BREASTS

Steps:

• In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

SCRUMPTIOUS STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Season chicken with salt and pepper.
• Mix ham, mayonnaise, sour cream, Cheddar-Monterey Jack cheese blend, mozzarella cheese, Parmesan cheese, onion powder, garlic powder, and smoked paprika together in a large bowl. Place 1/2 cup mixture on each chicken breast. Roll chicken over filling, wrap with 2 slices bacon, and secure with toothpicks.
• Place bread crumbs in a shallow bowl. Roll each chicken breast in bread crumbs to coat. Place chicken in a baking dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MICROWAVED STUFFED CHICKEN BREASTS

Steps:

• Make the savoury crumbs by melting the first measusure of butter in a flat bottomed dish about 20-30 diameter, in microwave for about 30 secs.
• Stir in the crumbs and the parsley.
• Microwave uncovered on high for 2-4 mins until the crumbs brown, stirring often once they start changing colour. The crumbs become crisp & crunchy as they cool.
• Place breasts between 2 sheets of plastic & pound gently with a rolling pin until they are double original length & width.
• Melt the 50g of butter in a small container and add 1Tbsp of this to the chopped bacon, mushrooms & soft breacrumbs. Mix well.
• Cover and cook on high for 3mins, stirring or shaking after 1 minute.
• Remove top layer of plastic from the breasts and place some filling on each breast.
• Roll up and secure with toothpicks.
• Dust lightly with flour, then dip in beaten egg, then roll in the savoury crumbs.
• Arrange breasts evenly in a circle on a flat dish.
• Pour over remaining melted butter and 'bake' uncovered on high for approx 8mins.
• Stand 2-3 minutes before serving.
• Either leave whole to serve or cut into slices.
• Serve either with hot vegetables or a salad.

JALAPENO POPPER STUFFED CHICKEN BREASTS

Steps:

• Preheat air fryer to 375°. In a small bowl, mix cream cheese, cheddar cheese and jalapeno. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with cheese mixture. Sprinkle chicken with salt and pepper. Wrap 2 bacon strips around each chicken breast; secure with toothpicks., In batches, place chicken in greased air fryer, seam side down. Cook until a thermometer inserted into chicken reads 165°, 14-16 minutes, turning once. Let stand 5 minutes. Discard toothpicks before serving.

MICROWAVE BROCCOLI-STUFFED CHICKEN BREASTS

Steps:

• Drain broccoli well; combine with green onions and 1/2 cup cheese in a large bowl and mix.
• Pound each chicken breast half to 1/4-inch thickness, and top each with a piece of ham and 1/6 of broccoli mixture.
• Fold chicken in half over filling; tuck thinner ends under (use toothpicks to hold in filling if necessary).
• Mix bread crumbs, parsley, and paprika.
• Brush about a tablespoon of melted butter over chicken, and coat with seasoned crumbs.
• In a 13"x9" baking dish, cook chicken, covered loosely with waxed paper, on High 10 to 12 minutes (until fork tender) (High heat on my microwave is 800 watts.).
• Let stand, covered, while preparing sauce.
• In a 1-quart bowl, stir together remaining 2 tbsp butter, flour, salt, and pepper.
• Stir in milk gradually; cook on High 3 1/2 minutes or until boiling, stirring twice.
• Add remaining cheese, whisking until melted; serve with chicken.