STUFFED AND WRAPPED CHICKEN BREAST
I had to make lunch one day and came up with this wonder just with some ingredients I had in the refrigerator. It turned out great.
Provided by Shana Miller
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
- Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside.
- Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish.
- Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 3.7 g, Cholesterol 134.3 mg, Fat 25.4 g, Fiber 0.7 g, Protein 35.1 g, SaturatedFat 12.7 g, Sodium 1195.7 mg, Sugar 1 g
STUFFED CHICKEN BREAST WRAPPED IN BACON
Spruce up chicken breast with this simple recipe. By stuffing chicken with cheese and garlic, then wrapping it in bacon, you get lovely, moist meat. You can easily double the ingredients if cooking for more people.
Provided by Ayms123
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered.
- Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 525.5 calories, Carbohydrate 14.8 g, Cholesterol 120.7 mg, Fat 33.4 g, Fiber 1.3 g, Protein 40.1 g, SaturatedFat 11.8 g, Sodium 978.7 mg, Sugar 3 g
SCRUMPTIOUS STUFFED CHICKEN BREASTS
I love to experiment in the kitchen! I watch several cooking shows and often come up with an idea of my own from a recipe I see in a show. This stuffed one I came up with one evening while deciding what to do with the chicken breasts I had thawed out. It was a hit in our household, and I've made it again since I came up with it! My husband loves this wrapped in bacon, I like it better without.
Provided by brenmatt65
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 4
Number Of Ingredients 14
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).
Nutrition Facts : Calories 755.8 calories, Carbohydrate 21.6 g, Cholesterol 219.5 mg, Fat 40.1 g, Fiber 0.2 g, Protein 72.8 g, SaturatedFat 17.4 g, Sodium 1961.4 mg, Sugar 12.4 g
STUFFING STUFFED CHICKEN BREASTS
I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
ASPARAGUS STUFFED CHICKEN BREAST RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, lemon zest, asparagus, provolone cheese, garlic powder, paprika, olive oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425˚F (220˚F).
- On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side.
- Season the inside of the chicken with salt and pepper.
- Sprinkle the lemon zest on the interior of the chicken. Top with piece of provolone and three stalks of asparagus, then fold the chicken over enclosing the filling.
- Season the outside of the chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat a large oven-safe skillet over medium-high heat, and add the oil. Add the chicken to the pan, and cook for 3 to 5 minutes, until golden brown.
- Flip the chicken over and cook for an additional 3 to 5 minutes.
- Cover the skillet with aluminum foil and place in the oven for 15 minutes, or until the internal temperature reaches 155˚F (70˚C).
- Remove the skillet and let sit, covered, for 5 minutes.
- Remove the foil, and serve.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 1 gram, Protein 37 grams, Sugar 0 grams
SIMPLE BACON WRAPPED STUFFED CHICKEN BREASTS
Make and share this Simple Bacon Wrapped Stuffed Chicken Breasts recipe from Food.com.
Provided by Drunk Chef
Categories Chicken Breast
Time 50m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 5
Steps:
- Pound 6 boneless skinless chicken breasts until 1/4 inch thick.
- Season with pepper.
- Top each piece with a slice of ham and a slice of muenster cheese.
- wrap them in bundles with 2 strips of bacon for each breast.
- Bake in shallow baking dish at 350 degrees for 40-45 minutes.
- Garnish with parsley.
Nutrition Facts : Calories 310.8, Fat 18.7, SaturatedFat 8.4, Cholesterol 113.3, Sodium 446, Carbohydrate 0.4, Sugar 0.3, Protein 33.5
STUFFED CHICKEN WRAPPED IN BACON SERVED WITH GRAVY
Make and share this Stuffed Chicken Wrapped in Bacon Served With Gravy recipe from Food.com.
Provided by The Flying Chef
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Note: I couldn't get it to accept gravy amounts. I use bisto gray and I use 2-3 Tablespoons for a thicker gravy, But just prepare according to the brand you buy.
- Pound chicken breasts with a meat mallet to flatten slightly (about 1/4 inch).
- Add chicken stock and butter to cup and pour 1/2 cup of boiled water in, to dissolve. Prepare stuffing according to pack remembering to minus the 1/2 cup of water already added.
- Divide stuffing equally among breasts fold breast over to cover and wrap 3 bacon slices around each breast to secure.
- Lightly oil a baking dish and place breast inside. Bake in pre-heated oven at 180c for 35-45 Min's or until chicken is cooked through.
- Make gravy and serve.
- I serve mine with garlic buttered vegetables, buttery corn on the cob and chicken gravy.
Nutrition Facts : Calories 887, Fat 65.6, SaturatedFat 23, Cholesterol 177.2, Sodium 1436.8, Carbohydrate 25.5, Fiber 1, Sugar 2.7, Protein 45.5
CHICKEN.....CHICKEN BREAST STUFFED AND WRAPPED WITH BACON
This can be wrapped with all different types of bacon. You can use smoked,cajun-style, hickory smoked,garlic bacon,honey maple bacon even jalapeno bacon.The bacon adds a great taste no matter which you choose.
Provided by Timothy H.
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400. In a skillet over medium heat,warm the oil.Fry the sausage until lightly browned.Add celery,onion,pepper,garlic,corn and cajun seasoning. Saute' until vegetables are tender,about 8-10 minutes.Season with salt and pepper and remove from heat,mix in the scallion.Set aside to cool.
- Season chicken on both sides with salt,pepper and cajun seasoning.Lay the breast flat and place 1/3 cup of sausage mixture across the middle of each breast.Fold over one end of the chicken breast and roll tightly.Starting from one end of the roll,wrap bacon firmly around the chicken,overlapping the slice of bacon.
- Secure with a toothpick across the roll.Place the pan over medium to medium high heat. Brown the chicken rolls for about 3 minutes per side.Transfer to a baking pan and bake for 20 minutes.
- Cover with foil for 10 minutes to let the meat rest. Serve.
Nutrition Facts : Calories 477.4, Fat 31.5, SaturatedFat 10.4, Cholesterol 87.3, Sodium 995.8, Carbohydrate 19.1, Fiber 2.2, Sugar 3.3, Protein 30.3
BOURSIN AND PROSCIUTTO-STUFFED CHICKEN BREASTS
Who needs to eat out when you can stay in and enjoy this savory dish, oozing with creamy Boursin cheese. It's perfect for a romantic evening in or a dinner party with friends. I usually serve with Truffle-Scented Mushroom Risotto for a delectable dinner combination.
Provided by VinoBaby
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- With a sharp fillet knife, cut a deep pocket horizontally in each chicken breast (taking care not to cut meat all the way through). The pockets should end up being about 3 inches long by 1 1/2 to 2 inches deep depending on breast size.
- Divide the chilled Boursin into 4 equal pieces. Place 1 piece in the center of each slice of prosciutto and roll up, enclosing the cheese. Stuff one roll inside the pocket of each chicken breast as deeply as possible. Press the edge of chicken pocket to seal. Gently season with salt and pepper. (Chicken breast may be refrigerated for later cooking at this point or individually wrapped and frozen.).
- Combine the flour and the Essence in a large bowl or plate. Beat the egg and the water in another bowl. Take the first breast and dust with flour, then dip in egg mixture. Gently shake to remove excess. Place breast in flour again and flip to coat completely then set aside. Repeat with each.
- Heat olive oil in a large oven-proof skillet over medium-high heat.* Gently add the chicken and brown on each side for 3 minutes. Place pan in the oven and bake the chicken for 7 to 10 minutes or until cooked through.**.
- Garnish with chopped fresh parsley. Serve with Truffle-Scented Mushroom Risotto or other savory side.
- *If you do not have a skillet large enough to hold all 4 breasts at once, you may work in batches, setting aside the first batch and covering with foil to keep warm.
- **If necessary, you may also transfer chicken to a large roasting pan or sheet.
Nutrition Facts : Calories 381.3, Fat 16.5, SaturatedFat 2.7, Cholesterol 121.3, Sodium 95.1, Carbohydrate 23.9, Fiber 0.8, Sugar 0.2, Protein 32
BACON WRAPPED CHICKEN BREASTS STUFFED WITH PROSCIUTTO AND SMOKED
Grilling recipe that is sure to please. Juicy and the ingredients speak for themselves, no additional seasonings needed.
Provided by Chef 165grNosler
Categories Chicken Breast
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Get your charcoal going!
- Use a gallon freezer bag to pound out the skinless chicken breasts one at a time.
- Lay the chicken breast with the inside side up (meat is more porous), apply a layer of pesto, prosciutto, then thin sliced cheese.
- Start at narrowest end of breast and roll it up. Wrap with bacon (3-4 slices each). Be sure to use a little tension while wrapping and cover the seams and ends.
- Over direct heat on grill, do a quick sear on all four sides (3-4 minutes on each side for a grill at 375 degrees). The bacon fat will catch on fire if you leave your grill lid up so turn the breasts and close the lid immediately.
- Move them over to indirect heat, add your smoking wood (I used hickory and mesquite) and smoke for about 40 minutes (see second photo). With the smoke rolling, grill should be about 325 degrees. Internal temp of chicken-165 degrees.
- Finish off back over on the direct heat for a couple minutes on each side to crisp up the bacon. Let rest for 10 minutes and serve!
Nutrition Facts : Calories 852.4, Fat 62, SaturatedFat 21.1, Cholesterol 245, Sodium 1352, Carbohydrate 1.2, Sugar 0.2, Protein 68
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