Oven Roasted Stuffed Chicken Breasts Recipes

BAKED STUFFED BONELESS CHICKEN BREASTS

Steps:

• Preheat the oven to 350°F.
• Rinse and pat dry the chicken breasts.
• Trim any fat around the edges.
• If you wish, remove the white tendon running through the tenderloins.
• Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick.
• Season with salt and ground black pepper.
• Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside.
• Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds.
• Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper.
• Stir in the chicken stock.
• The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand.
• Do not over moisten.
• Taste and adjust the seasonings.
• Lightly oil a 13 x 9-inch baking pan.
• Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it.
• Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely.
• Lay the packets seam side down in the pan and brush with olive oil.
• Season with Salt and ground black pepper to taste.
• Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes.
• Serve immediately.

OVEN ROASTED STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
• Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
• Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.

STOVE TOP STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees.
• Combine stuffing mix and water in large bowl. Let stand for 5 minutes.
• Pound chicken to 1/4 inch thickness using a meat mallet.
• Add broccoli to the stuffing and mix lightly.
• Spread evenly on flattened chicken breasts to within 1/2 inch of the outer edges.
• Roll up each chicken breasts starting at the short end enclosing the stuffing mixture.
• Place the chicken, seam side down, in a 13x9 inch baking dish.
• Mix the soup and milk and pour over the chicken.
• Sprinkle with the cheese.
• Bake for 30 minutes or until chicken is cooked through 170 degrees.

CHICKEN BREASTS STUFFED WITH PERFECTION

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.

SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR BEGINNERS)

Steps:

• Preheat oven to 400°F.
• Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl.
• Add hot water and butter; stir to mix.
• Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.
• Check inside the chicken for giblets, remove and set aside.
• Rinse chicken inside and out with cold running water.
• Dry thoroughly inside and out with paper towel.
• Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.
• Place chicken in a roaster.
• Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.
• If necessary secure the neck skin with a pick.
• Take a length of kitchen string and tie the ends of the legs as close together as possible.
• Rub the butter all over the outside of the chicken making sure to cover the whole outside surface.
• Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece.
• Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird.
• If the bird is not completely covered (except for the underside) Use a third piece to finish covering.
• Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes.
• Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours.
• At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden.
• If the juice is not yet clear, roast a little longer and check again.
• Once the chicken is well browned, remove to platter, cover with foil and let rest.
• In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour.
• Remove to strainer, reserving liquid.
• Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.
• Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well.
• Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around; place in 450°F to 500°F degree oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes.
• (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken.
• Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.

FABULOUS OVEN FRIED CHEESY STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F. Cover a baking sheet with aluminum foil and lightly oil the foil with the olive oil. Set aside.
• Butterfly cut each chicken breast. Divide the cheese and cooked/crumbled bacon evenly among the cavities of each chicken breast. Season the chicken evenly on both sides with the Creole seasoning, salt, and pepper. In a small bowl, combine the honey, mustard, and cayenne and stir well. In a shallow dish, fill with the breadcrumbs. Brush both sides of each piece of chicken with the honey mixture, then dredge in the breadcrumbs. Place the chicken breasts on the prepared baking sheet for 40 minutes, or until the chicken is cooked through and juices run clear when pierced with a sharp knife. Serve immediately and ENJOY!

ROAST STUFFED CHICKEN

Steps:

• Heat oven to 325°F.
• Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
• Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
• Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

OVEN-ROASTED CHICKEN BREASTS STUFFED WITH AVOCADO AND BACON

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly spritz bottom and sides of a medium baking pan with olive oil spray.
• Using a sharp knife, carefully slice into the side of each chicken breast to form a pocket but do not slice all the way through. Season the insides and outsides with salt and pepper.
• In a small bowl, combine diced avocado and the bacon. Divide the mixture in half and stuff each chicken breast. Use toothpicks to secure the pockets and place into baking pan.
• Mix together panko, mozzarella cheese, and olive oil in a small bowl. Brush 1 tablespoon pesto on top of each breast. Cover each breast with the panko mixture, pressing into the pesto so mixture adheres.
• Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

STUFFED CHICKEN BREAST

Steps:

• Place chicken with skin side down on a piece of heavy-duty foil large enough to fold over the chicken. Sprinkle with salt and pepper; set aside. In a skillet, saute onion and celery in butter until soft; stir in seasonings, bread and broth. Place in cavity of chicken; fold over top and seal. Place in a small baking pan. Bake at 375° for 45 minutes. Open foil and bake 5 minutes more or until chicken is tender, juices run clear and stuffing is lightly browned.

BAKED STUFFED CHICKEN BREASTS WITH STUFFING RECIPE - (2.9/5)

Steps:

• • Make the stuffing and place to the side. • Preheat oven to 375 • Clean the chicken and pound out until about a half and inch thick. • Add soft butter to the middle of each chicken breast and sprinkle with salt and pepper. • Add a scoop of stuffing (about ¼ cup) to the center of each chicken breast and roll up, securing each with two toothpicks. • Rub the outside of the chicken breast with a good amount of softened butter to create a crispier outside. • Place the chicken breasts in a deep pan with about two cups of chicken broth and a splash of white wine. • Sprinkle with salt, pepper and rosemary. • Place in oven and cook about 45 minutes. • Any extra stuffing can be cooked on the side. • As the chicken cooks make the gravy (see recipe bellow)

BONELESS CHICKEN BREASTS WITH STUFFING MIX

Steps:

• Mix cream of chicken soup with water.
• Pour into 13x9x2 baking dish.
• Lay chicken breasts on top.
• Add a slice of Swiss cheese on each chicken breast.
• Pour the dry stuffing mix over the top, covering it completely.
• Bake covered at 350F for 1-1/2 hours.