SUPER EASY STUFFED CHICKEN BREASTS
These stuffed chicken breasts were delivered by a lady from our church after my son was born. Delicious and so easy to make.
Provided by MommyCheryl 345095
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare stuffing as directed on box, adding 1/4 c dried cranberries and 1 ts cinnamon.
- Flatten chicken breasts.
- Wrap chicken breast around 1/2 c of stuffing.
- Place chicken with the open side down in a 9 x 13 pan.
- Sprinkle with garlic salt and pepper.
- Put a couple teaspoons of water in the pan, cover with foil and bake at 350 for 30 minutes or until done.
- The stuffed breasts can also be put in a crock pot with a can of cream of chicken soup over the top and cooked on low for 6 hours.
- Also, for OAMC, freeze the stuffed breasts, thaw and then cook either way.
Nutrition Facts : Calories 298.2, Fat 2.9, SaturatedFat 0.8, Cholesterol 68.9, Sodium 753.1, Carbohydrate 33.6, Fiber 1.9, Sugar 3.8, Protein 32
BEST STUFFED CHICKEN EVER - SO EASY
I was really craving baked goat cheese with bruschetta from a restaurant I regularly go to, so I decided to make a chicken dish inspired by this craving. It's delicious and so simple!
Provided by MissMay
Categories Chicken Breast
Time 34m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Using a sharp knife, carefully cut a pocket in the side of each breat half. Stuff or spread each with about 1/4 cup of goat cheese and if you want, place 2 sticks of asparagus inside as well.
- Combine flour, salt, and pepper. Coat stuffed chicken breasts with flour mixture.
- Dip floured chicken breats in beaten eggs, then coat generously with bread crumbs mixed with dried parsley.
- Preheat oven at 375 degrees. Meanwhile, in a large ovenproof skillet, cook chicken in hot oil over medium heat for 4 to 6 minutes or until browned, only turning once.
- Transfer skillet to oven when heated. Bake, uncovered for 15-18 minutes, or until chicken is no longer pink.
- Serve with salsa or bruschetta on the side, or on top, and enjoy!
Nutrition Facts : Calories 372.5, Fat 11.8, SaturatedFat 2.3, Cholesterol 174.2, Sodium 1279.5, Carbohydrate 30.2, Fiber 3.2, Sugar 5, Protein 35.9
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
CHICKEN BREASTS STUFFED WITH PERFECTION
What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.
Provided by PREGOCOOK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 2h45m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
- Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
- In a large bowl, stir together the feta and sour cream. Set aside.
- Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
- Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
- Bake, uncovered, in a preheated oven for 25 minutes.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 34.7 g, Cholesterol 119 mg, Fat 35.2 g, Fiber 5.1 g, Protein 43.4 g, SaturatedFat 13 g, Sodium 1516.6 mg, Sugar 8.6 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
BAKED STUFFED BONELESS CHICKEN BREASTS
This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist.
Provided by Hag chef
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Rinse and pat dry the chicken breasts.
- Trim any fat around the edges.
- If you wish, remove the white tendon running through the tenderloins.
- Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick.
- Season with salt and ground black pepper.
- Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside.
- Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds.
- Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper.
- Stir in the chicken stock.
- The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand.
- Do not over moisten.
- Taste and adjust the seasonings.
- Lightly oil a 13 x 9-inch baking pan.
- Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it.
- Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely.
- Lay the packets seam side down in the pan and brush with olive oil.
- Season with Salt and ground black pepper to taste.
- Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes.
- Serve immediately.
OVEN ROASTED STUFFED CHICKEN BREASTS
This recipe always impresses dinner guests! Chicken breasts are stuffed with a ricotta cheese and walnut mixture.
Provided by Julie1271
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
- Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
- Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 9 g, Cholesterol 65.2 mg, Fat 22.6 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 217.2 mg, Sugar 1 g
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