Stuffed Chicken Breasts With Banana Grand Marnier Sauce Recipes
STUFFED CHICKEN BREASTS WITH BANANA GRAND MARNIER SAUCE
This is from my favorite cookbook: Cooking In The Nude. While I don't partake in what the title suggests, I do love all the recipes within! Its full of wonderful and unique recipes geared toward a romantic dinner a deux. This one sounds delicious! I've been dying to try it!
Provided by MadzMom
Categories Chicken
Time 55m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Cover chicken with wax paper and flatten breats with mallet.
- Season inside and out with salt& pepper.
- Mix all ingredients in Step Two together and set aside.
- Melt butter.
- Add remaining ingredients and toss to blend.
- Place half the stuffing on one end of each breast, roll meat around filling, and secure with a toothpick.
- Place stuffed breasts in au gratin dishes.
- Pour half the banana Grand Marnier sauce over chicken and bake at 350 for 25-30 minutes, basting once.
- Top breasts with sliced bananas and spoon remaining sauce over chicken.
- Return to oven for 2-3 minutes and serve.
MARIA'S STUFFED CHICKEN BREASTS
This is a great and easy chicken dish with a twist. How do you cook some chicken like Maria?! Like this!
Provided by Maria Fontana
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
- In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
- Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 578.1 calories, Carbohydrate 26.3 g, Cholesterol 231.3 mg, Fat 26.3 g, Fiber 5.6 g, Protein 58.3 g, SaturatedFat 13.4 g, Sodium 1101.5 mg, Sugar 11.4 g
CHICKEN BREAST GRAND MARNIER
I was bored at home one day so I decided to experiment with some chicken breast. This is when I remembered a dream I had about pairing chicken and Grand Marnier (seriously I do actually dream about food). So I decided to pan fry the chicken and make a reduction for the sauce. The result was extraordinary and now I make it once every month or so. I hope you enjoy it as much as I do!
Provided by Chef Doggerton
Categories Chicken Breast
Time 15m
Yield 2 Chicken breasts, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Slice the mushrooms and dice the onion. Then saute them in the butter or margarine.
- Add the Grand Marnier and reduce until only a tablespoon remains.
- Season to taste.
- For the chicken, butterfly the breasts. Season, then dredge in flour (shaking them off after). Pan fry in oil until done.
- Remove the breasts from the pan, spoon the reduction on, and serve.
STUFFED CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, mozzarella cheese, flour, eggs, bread crumbs, oil, tomato sauce, grated parmesan cheese, fresh basil
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
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!
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