Simple Stuffed Chicken Breast For Two Recipes

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.

KALE-STUFFED CHICKEN BREASTS FOR TWO

Steps:

• Heat oven to 350°F.
• Bring water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Add kale, stuffing mix and peppers; mix well. Cover. Remove from heat. Let stand 5 min.
• Place chicken, top sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam sides down, in 8-inch square baking dish; brush with remaining dressing.
• Bake 35 min. or until chicken is done. Top with cheese; bake 5 min. or until melted.

SPINACH-STUFFED CHICKEN POCKETS FOR TWO

Steps:

• In a small skillet, saute spinach and garlic in 1 teaspoon oil until spinach is wilted. Remove from the heat. Stir in the spreadable cheese, 1/3 cup bread crumbs and 1/8 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

STUFFED CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Season chicken with salt.
• Cut a pocket into each chicken breast.
• Stuff the pockets evenly with the mozzarella cheese.
• Press the edges of the chicken together to seal the pocket.
• Separate the flour, eggs, and bread crumbs into 3 separate bowls.
• Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
• Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
• Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
• Fry the chicken until golden brown on both sides.
• Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
• Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
• Bake for 20 minutes.
• Enjoy!

SPINACH-STUFFED CHICKEN BREASTS FOR TWO

Steps:

• Heat oven to 350°F.
• Bring water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
• Place chicken, top sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam sides down, in 8-inch square baking dish; brush with remaining dressing.
• Bake 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.

SIMPLE "STUFFED" CHICKEN BREAST FOR TWO

Steps:

• Pre-heat oven to 350 degrees.
• Cook stuffing according to package directions, set aside.
• Wrap chicken breasts in plastic wrap one at a time and flatten with mallet until 1/2 inch thick.
• Season chicken breasts to taste.
• Place cooked stuffing on 1 breast and top with cheese.
• Top with remaining breast.
• Using skewers (or several toothpicks) secure breasts together making sure none of the stuffing will "cook out" during cooking.
• Slightly beat egg with milk in a large bowl.
• Dredge chicken in flour coating evenly and knocking off any loose flour.
• Dip chicken in egg mixture coating evenly.
• Roll in breadcrumbs
• Place on wire rack (to keep off flat surface) in roasting pan and bake for 1 1/4 to 1 1/2 hours.

STUFFED CHICKEN BREAST FOR TWO

Steps:

• Mix 1/2 cup stuffing mix, hot water and margarine in a small bowl. Set aside.
• Crush remaining stuffing mix and spread in a plate.
• Slice a pocket in the side of each piece of chicken meat, opening butterfly style.
• Place half the prepared stuffing on each chicken breast and fold closed. Spray both sides of chicken with nonstick cooking spray, roll in crushed stuffing crumbs and place one piece of chicken in each well.
• Cook 15 minute or until meat thermometer reaches 180 degrees. Serve with hot chicken gravy if desired. Serves 2.
• Meanwhile as chicken is baking open a jar of gravy. Put gravy in pan and heat on low. Open a can of veggies, put in pan and heat on low. Five minutes before chicken is done turn heat up on gravy & veggies. Make instant potatoes. Viola! Everything is done at the same time with very little effort on your part.