GARLIC BUTTER-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: butter, garlic, fresh parsley, boneless, skinless chicken breasts, flour, eggs, panko breadcrumbs, oil, salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F (190°C).
- In a bowl, add the butter, garlic, and parsley and mix until fully combined.
- Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
- On a cutting board, slice the chicken breasts in half horizontally.
- Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick.
- Divide the butter into fourths.
- Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
- Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
- Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
- Fry in oil for 3-4 minutes, until edges are golden brown.
- Bake for 20-25 minutes.
- Let rest for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 882 calories, Carbohydrate 65 grams, Fat 40 grams, Fiber 1 gram, Protein 62 grams, Sugar 3 grams
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!
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
JUICY BAKED CHICKEN BREAST
The beauty of this recipe is it's fast to make, requires minimal ingredients, and results in a juicy chicken breast. The bonus: if you pop some veggies alongside, you'll have the makings of a complete meal. The spices can also be adjusted to taste.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
- Drizzle olive oil over chicken breasts coating all sides. Combine sazonador total, garlic, salt, and pepper in a small bowl and sprinkle on all sides of the chicken breasts. Place chicken breasts onto the baking sheet.
- Bake, uncovered, in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Do not overbake. Allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 0.6 g, Cholesterol 80.3 mg, Fat 10.1 g, Fiber 0.1 g, Protein 29.4 g, SaturatedFat 1.9 g, Sodium 70.3 mg
YUMMY CHICKEN
This is a recipe I had at a church supper and I was very impressed. The flavour was wonderful, it stayed hot, and it tasted good served with either rice or potatoes.
Provided by Jan S.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 4
Number Of Ingredients 12
Steps:
- Pound the chicken breast halves flat and to about 1/2 inch thick. Cut the flattened chicken breasts into several large pieces.
- Place the flour, salt, and pepper into a plastic bag, and drop the chicken pieces into the bag. Shake gently to coat the chicken thoroughly with flour mixture.
- Preheat an oven to 325 degrees F (165 degrees C). Grease an 8x8 inch baking dish.
- Heat the olive oil and butter in a large skillet over medium heat, and brown the coated chicken pieces on each side until golden brown, about 5 minutes per side. Place the chicken pieces into the prepared baking dish, leaving the oil and butter in the skillet. Cook and stir the mushrooms, green onions, and garlic in the hot skillet until the mushrooms give up their juice and start to brown, about 10 minutes. Spread the cooked vegetables over the chicken pieces.
- Pour the apple juice, lemon juice, and sugar into the skillet, stir to dissolve the sugar, and bring the mixture to a boil. Pour the sauce over the chicken and vegetables, cover the baking dish with foil, and bake in the preheated oven until the sauce has reduced and the chicken has absorbed the sauce, about 1 hour.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 11.9 g, Cholesterol 64.9 mg, Fat 7.5 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 2.1 g, Sodium 355.2 mg, Sugar 4 g
ROAST STUFFED CHICKEN
You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
- Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
- Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.
Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 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.
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