STOVE TOP STUFFED CHICKEN ROLLS
Roll up to the table with a stuffed chicken recipe! Stuffing mix and more roll into STOVE TOP Stuffed Chicken for a tasty stuffed chicken recipe.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs.
- Place chicken, top sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each chicken breast; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.
- Mix soup and milk; pour over chicken. Sprinkle with paprika.
- Bake 25 to 30 min. or until chicken is done (165°F).
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 920 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 4 g, Protein 32 g
STOVE TOP STUFFING CHICKEN ROLLS
Want a little Thanksgiving without trying so hard? These Stove Top Stuffing Chicken Rolls with homemade gravy are out of this world!
Provided by Stacey
Time 40m
Number Of Ingredients 14
Steps:
- Start by making the Stove Top Stuffing. Simply follow the package instructions here. Put stuffing in a bowl. Cut some pieces of butter. You can use water or chicken broth here. I used both with a 50/50 split. Your liquid needs to be hot, so you can heat it in the microwave for a minute or two. Pour it over the stuffing mix, place butter pieces on top. Cover with plastic wrap. Cook in microwave. Once your stuffing is done, just set it aside for later.
- Time to prep the chicken. I used the pound-with-a-pan method to thin out the chicken this time. Put a layer of plastic over the chicken. I used my skillet to flatten the chicken and it worked great. If you don't have a skillet, just use whatever pan you have - it will still work. Pound the chicken with your pan until it's about a ¼" thick. Also, if the chicken sticks to your cutting board have a spatula on hand to gently lift it off before rolling.
- After you've done this to all four pieces of boneless chicken, it's time to stuff and roll. Spread your Stove Top Stuffing on top of the flattened chicken. Put as much as you can while still being able to roll it. Then gently and carefully roll the chicken. Once it's rolled, insert the toothpicks to hold it together. Add as many as you need just don't forget to pull them out before serving! Also, place the toothpicks through the side of the chicken since we need to sear this on the top and bottom. (see video)
- Once the chicken is stuffed and toothpicked, season the tops with HALF of the salt, pepper, garlic powder and dried thyme listed in the ingredients. Use more or less if you want.
- Heat olive oil in a pan on medium heat. We're searing the chicken before it goes in the oven so we can get a nice crust on it. Place the chicken in the pan seasoned-side-down and cook for 2-3 minutes - just long enough to get it browned. While it's cooking, season the other side with the remaining salt, pepper, garlic powder and dried thyme.
- Turn the chicken to cook the other side for 2-3 minutes.
- Cook the chicken in a preheated oven at 375 degrees for 15-20 minutes. Internal temperature of the chicken should be 165 degrees before consuming. It's easier to use an oven-safe pan for this so you can have less dishes. If you don't have that, just transfer the chicken from the pan to an oven safe baking dish.
- While the chicken is cooking, prepare the gravy. This is so easy! First, finely dice one tablespoon of shallot or whatever kind of onion you have on hand.
- Melt butter in a small pot on low heat and add the shallots. Cook for a minute or two until the onions soften.
- Add flour to the mixture to create a roux (thickening agent). Cook that for a couple of minutes to get rid of the raw flour taste.
- Add chicken broth here. I used a low sodium brand, but use what you have. Give it a good whisk so there are no lumps. Turn the heat up a little here.
- Add the dried thyme and give it another good whisk.
- Taste it. Add your salt and pepper here. If you used a regular salt broth you may not need more salt here. It's up to you and your salt preference at this point. Only add a little at a time and taste it. Give it a good whisk again. It's probably come to a slight boil by now. Turn the heat off and let it sit to thicken.
- If you're using the optional parsley garnish now would be the time to chop that up.
- Once the chicken is finished, let it rest for 5 minutes or so before slicing. I think it's pretty to slice it like I do in my video. If you serve it this way, just put on some rubber gloves and remove all the toothpicks before slicing.
- Serve immediately. If you have extra stuffing you can put it in a bowl for anyone who might want a little more. I had cranberry sauce on hand and put that on the side.
- Enjoy!
STUFFED CHICKEN ROLLS
Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. -Jean Sherwood, Kenneth City, Florida
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 525 calories, Fat 26g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 914mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 60g protein.
STOVE TOP STUFFED CHICKEN BREASTS
Make and share this Stove Top Stuffed Chicken Breasts recipe from Food.com.
Provided by AidansMom
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
STOVETOP CHICKEN 'N' STUFFING
With nothing in mind for dinner, I just started messing around, and this meal-in-one was created. My entire family enjoys it! -Connie Jonas, Eugene, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Prepare stuffing mix according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and mustard. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil for 2-3 minutes on each side or until golden brown. , In a large bowl, combine the soup, onion, milk and bacon; stir in green beans. Pour over chicken; top with stuffing. Cover and cook for 7 minutes. , Sprinkle with cheese; cook 3-4 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 741 calories, Fat 31g fat (13g saturated fat), Cholesterol 146mg cholesterol, Sodium 2938mg sodium, Carbohydrate 62g carbohydrate (13g sugars, Fiber 7g fiber), Protein 50g protein.
STOVE TOP STUFFED CHICKEN ROLLS
This is a great dish that looks like you spent a lot of time in the kitchen, but not so. Wonderfully delicious comfort food made in a jif.
Provided by Marie
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°.
- Combine stuffing mix and water in large bowl and let stand for 5 minutes.
- Stir in eggs.
- Pound chicken breasts to 1/4" thickness.
- Spread stuffing mixture evenly onto chicken breasts to within 1/2" of edges.
- Roll up from one of the short sides to enclose stuffing.
- Place seam side down in 13x9 baking pan.
- Mix together soup and milk and pour over chicken.
- Sprinkle with paprika.
- Bake for 30 minutes or until chicken is done.
Nutrition Facts : Calories 315.7, Fat 7.8, SaturatedFat 2.4, Cholesterol 143, Sodium 781.2, Carbohydrate 26.4, Fiber 4.2, Sugar 1.8, Protein 33
STOVE TOP® ONE-DISH CHICKEN & STUFFING BAKE
You know what they say: You can never have too many quick and easy chicken breast recipes! Especially when they're one-pot wonders made with stuffing.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Add hot water to stuffing mix; stir just until moistened.
- Place chicken in 13x9-inch baking dish. Mix soup, sour cream and cheese; spoon over chicken. Top with stuffing.
- Bake 30 min. or until chicken is done.
Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1010 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 3 g, Protein 35 g
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