Stuffed Chicken Breast Scd Recipes

ASPARAGUS STUFFED CHICKEN BREAST RECIPE BY TASTY

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!

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.

STUFFED CHICKEN BREAST (SCD)

Steps:

• Breading mixture - Mix the Breading ingredients in a bowl.
• Stuffing mixture- In another bowl mix the 1/2 cup almond flour, spinach and cheese with the egg.
• Dust one chicken breast with the breading mixture covering both sides of the chicken. Take about 2 heaping tablespoons of the stuffing mixture and roll it up in the breast. Secure the roll with about 3 toothpicks. Put a little olive oil in the bottom of a casserole dish and place the rolls in there.
• Cook at 350 degrees for 30-35 minutes.
• Serve with salad and steamed broccoli.

STUFFED CHICKEN BREAST (SCD)

Steps:

• Heat oven to 375F.
• On stovetop, heat a saute pan, add half the butter. Add onions and mushrooms and saute until golden brown. Add cranberries, prunes, and seasonings and cook for three minutes. Add almond flour and stir well, cooking another 2 minutes until mixture thick and browned.
• Spread foil on a small roasting or broiling pan with edges up to prevent juices from leaking. Remove stuffing mixture to a plate and scrape pan bits to the side.
• Spread stuffing on half the chicken breast, cover with other half and ties with string in three places.
• Brown this roll well on both sides ( about 5 minutes on each side).
• Place on foil lined pan and cover loosely with more foil.
• Bake covered one hour. Remove foil, add chicken stock to drippings and baste chicken roll. Continue baking another 15 minutes, basting a few times.
• Remove chicken and allow it to cool a few minutes before slicing.