Yummy Baked Stuffed Chicken Breast Recipes

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BAKED STUFFED BONELESS CHICKEN BREASTS



Baked Stuffed Boneless Chicken Breasts image

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

8 boneless chicken breast halves (about 3 pounds with or without the skin)
salt & fresh ground pepper
2 -3 tablespoons unsalted butter
1/3 cup finely chopped onion
1 teaspoon minced garlic
2 cups dry unseasoned breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup finely chopped fresh parsley
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried sage, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3-2/3 cup chicken stock
olive oil (to brush on the chicken)

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



Oven Roasted Stuffed Chicken Breasts image

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

1 cup part skim milk ricotta cheese
¾ cup finely chopped walnuts
½ cup grated Parmesan cheese
½ cup dry bread crumbs
1 teaspoon dried oregano
6 boneless chicken breast halves, with skin
2 tablespoons vegetable oil

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

STUFFING STUFFED CHICKEN BREASTS



Stuffing Stuffed Chicken Breasts image

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

1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter, divided
1 teaspoon reduced-sodium chicken bouillon granules
1/4 cup boiling water
3 cups soft bread crumbs
3 tablespoons fat-free milk
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

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

YUMMY BAKED STUFFED CHICKEN BREAST



Yummy Baked Stuffed Chicken Breast image

Make and share this Yummy Baked Stuffed Chicken Breast recipe from Food.com.

Provided by Sharbear23

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

cooking spray
4 chicken breasts
3 tablespoons extra virgin olive oil
8 ounces button mushrooms, sliced
2 garlic cloves, minced
9 ounces spinach
1 cup chicken broth
12 ounces roasted peppers, drained and chopped
1 cup mozzarella cheese, shredded
salt, to taste
ground black pepper, to taste
15 ounces roasted garlic alfredo sauce

Steps:

  • Preheat oven to 375°. Coat a 9x13-inch baking dish with cooking spray.
  • Rinse chicken and pat dry with paper towels. Use a sharp paring knife to gently cut each breast in half lengthwise, without cutting all the way through, to make a pocket.
  • In a skillet, heat olive oil over medium-high heat, then add mushrooms. Sauté about 5 minutes or until mushrooms have softened and are beginning to brown. Add garlic and spinach and cook 1-2 minutes, stirring, until garlic is fragrant. Add white wine, and cook about 7 more minutes, or until most of the liquid has evaporated, turning the spinach with tongs to wilt. Remove from heat and stir in the roasted peppers and mozzarella cheese. Season to taste with salt and pepper.
  • To assemble: Season the chicken breasts with salt and pepper. Lay the chicken breast flat so that the "pocket" is open, and then fill each piece with ¼ of the stuffing mixture. Fold over the pocket and use 2-3 toothpicks per breast to secure the sides.
  • Place chicken breasts in prepared baking dish. Pour the roasted garlic alfredo sauce over the chicken and bake, uncovered, for 30-35 minutes or until the internal temperature reaches 165° when checked inside the thickest portion. Let stand for 5 minutes, gently remove the toothpicks and serve.

Nutrition Facts : Calories 462.8, Fat 30.6, SaturatedFat 9.1, Cholesterol 114.9, Sodium 507.5, Carbohydrate 5.6, Fiber 2, Sugar 1.9, Protein 41.5

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