GRILLED THAI SUMMER ROLL STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the filling: Cook the rice vermicelli as the label directs; drain. Toss with 1 tablespoon vegetable oil, the rice vinegar, lime zest, Sriracha and a pinch of salt in a bowl. Whisk the lime juice with the remaining 2 tablespoons vegetable oil in a separate bowl; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with the lime oil; top with the noodles, carrot, bell pepper and scallion, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the sweet Thai chili sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
SUMMER STUFFED CHICKEN BREASTS
This chicken is so tasty and easy to make. I found this wonderful recipe in a newspaper supplement, 1000 Islands Favorites 2005 edition.
Provided by Whisper
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare breasts for stuffing by cutting pocket in center.
- Combine feta, tomatoes, parsley, lemon juice, olive oil, zest, garlic, salt and pepper in a bowl.
- Stuff each breast with 1/4 cup filling.
- Coat both sides of breast with oil, salt and pepper.
- Grill chicken, uncovered, 10-12 minutes per side.
- (Oil the grates before grilling.).
- If oven cooking, uncovered at 350F for 45 minutes.
- Let chicken rest, whole and uncut, for 5-10 minutes before serving.
Nutrition Facts : Calories 452.5, Fat 31.6, SaturatedFat 10.9, Cholesterol 126.2, Sodium 514.4, Carbohydrate 5.2, Fiber 0.7, Sugar 2.9, Protein 36.2
STUFFED CHICKEN BREASTS
My family loves to scoop up the extra wine and cheese that melts out into the bottom of the pan and pour it over their rice.
Provided by cookiedog
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pound chicken breasts between wax paper until thin. Season with salt and pepper.
- Combine margarine with herbs. Spread mixture on the inside of chicken. Place slice of cheese on each piece of chicken and roll. Secure with a toothpick.
- Cover chicken with flour lightly and completely. Dip in egg. Roll in bread crumbs.
- Place in a pan and bake at 375 degrees for 15 minutes. Pour wine over chicken and bake 20 to 25 minutes longer.
Nutrition Facts : Calories 583.9, Fat 30.5, SaturatedFat 12.1, Cholesterol 214.3, Sodium 705.3, Carbohydrate 26.4, Fiber 1.5, Sugar 2.3, Protein 46
STUFFED CHICKEN BREASTS
These easy-to-make chicken breasts are stuffed with Brie, basil, and ham.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Using a paring knife, make a horizontal slit in wide end of each of 4 chicken breasts to create a pocket (do not cut all the way through).
- Wrap 1 slice Brie and 1 basil leaf in one slice ham. Repeat to make 4 bundles; insert into pockets. If desired, refrigerate, covered, overnight.
- Season chicken with salt and pepper. Heat olive oil in a large ovenproof skillet over medium heat. Add chicken breasts, smooth sides down. Cook until golden brown, 4 to 6 minutes; turn chicken. Add white wine, water, and 4 basil leaves.
- Transfer skillet to oven; bake until chicken is cooked through, 4 to 6 minutes. Let stand 5 minutes before slicing. Serve with pan sauce.
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