Stuffed Chicken Breasts W Berry Sauce Corn Flake Breading Recipes

BREADED STUFFED CHICKEN BREASTS

Steps:

• Pound chicken breasts to 1/4-in. thickness and set aside. In a saucepan, combine mushrooms, green pepper, onion, garlic and broth; bring to a boil. Reduce heat and simmer 3 minutes. Remove from the heat; add rice. Mix well and set aside. Combine cornflakes, garlic powder and cayenne pepper; mix well. set aside. Spoon a fourth of the rice mixture onto the center of each chicken breast. Fold chicken around rice mixture; seal with toothpicks. Dip chicken in milk. Coat all sides with cornflake mixture. Place chicken in a shallow baking dish that has been coated with cooking spray. Spray top of chicken with cooking spray. Bake at 375° for 55-60 minutes or until juices run clear.

SPICY KALE AND CORN STUFFED CHICKEN BREASTS

Steps:

• Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.
• Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.
• Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
• Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.

STUFFED CHICKEN BREASTS WITH CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
• Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
• Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.

STUFFED CHICKEN BREASTS W-BERRY SAUCE & CORN FLAKE BREADING

Steps:

• Preheat oven to 350°F
• In a small pot, oven medium heat, add berries & sugar.
• In a small cup, combine in this order; cornstarch, gradually stir in water, lemon juice & cinnamon. Stir until smooth & add mixture to berries. Continue stirring until mixture is bubbly & slightly thickened, then remove from heat & let stand.
• In a medium pot, combine contents according to stuffing package directions (we omit the butter). Add brown sugar to the pot; stir well, cover & remove from heat.
• In a light greased 9 x 13" baking dish, make 8 mounds of stuffing. Place 1 piece of chicken on each mound of stuffing. Sprinkle the tops with Mrs. Dash & pepper. Cover with corn flake crumbs.
• Cook for 45 minutes.

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.

BAKED CHICKEN BREASTS WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 375°.
• Spray a 9 x 13 baking dish with nonstick spray.
• Season chicken breasts with garlic powder, salt and pepper and place in single layer in baking dish.
• In a large bowl, combine stuffing mix, corn, water and melted butter.
• Mix well and spoon over the chicken.
• Combine soup, milk and parsley and mix well.
• Pour over the stuffing, cover and bake for 35 minutes.
• Uncover and bake for 8 to 10 more minutes until stuffing is golden.