Herbed Stuffed Chicken Breasts Recipes

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GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS



Goat Cheese and Herb Stuffed Chicken Breasts image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 skin-on boneless chicken breasts
Kosher salt and freshly ground black pepper
1 large egg white
8 ounces goat cheese, crumbled
2 tablespoons finely minced fresh parsley
2 tablespoons chopped fresh tarragon
1 tablespoon finely minced shallots
1 tablespoon Dijon mustard
Zest of 2 lemons
2 tablespoons canola oil
2 tablespoons butter
2 cloves garlic, smashed
2 sprigs fresh thyme

Steps:

  • Preheat the oven to 375 degrees F.
  • Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
  • Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
  • Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

CREAM CHEESE & HERB STUFFED CHICKEN BREASTS



Cream Cheese & Herb Stuffed Chicken Breasts image

This is a versatile recipe using your favorite herb with cream cheese, sandwiched in a chicken breast half, then breaded and baked for 30 minutes. Presto, quick and delicious dinner! I like oregano; sage or basil are other possibilities. Try 'em all!

Provided by EdsGirlAngie

Categories     Chicken Breast

Time 55m

Yield 2 serving(s)

Number Of Ingredients 15

2 boneless skinless chicken breast halves (not the monstrous ones, the "halved" ones)
2 tablespoons softened cream cheese
3 green onions, minced
4 tablespoons fresh sage or 4 tablespoons fresh basil
salt and pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/3 cup flour
1 egg, beaten with
1 teaspoon water
1/4 cup plain dried breadcrumbs (like Progresso)
1/4 cup grated parmesan cheese
1/4 teaspoon garlic powder
2 tablespoons melted butter

Steps:

  • Preheat oven to 350 degres F.
  • Flatten open chicken breasts; spread 1 tablespoon of cream cheese on one half of each breast (resist the temptation to use more-- a little cream cheese goes a looooooong way!).
  • Evenly distribute the fresh herbs on top of that and season with salt and pepper.
  • "Fold"the chicken breasts back up and press tightly, tucking in cream cheese a bit.
  • In a shallow dish, combine the 1/2 teaspoons salt and pepper, paprika and flour.
  • In another dish, pour the beaten egg mixture.
  • In a third dish, combine bread crumbs, garlic powder and Parmesan cheese.
  • First dip chicken breasts in flour mixture, then beaten egg mixture, then bread crumb mixture.
  • Place chicken on a lightly greased baking sheet, drizzle about a tablespoon of melted butter on each breast and bake, uncovered, for 30 minutes or until cooked through and tender.

GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER



Grilled Chicken Breasts Stuffed With Herb Butter image

Provided by Mark Bittman

Categories     dinner, easy, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons (1/2 stick) butter, softened
2 tablespoons chopped fresh tarragon, basil, chives or other herb
4 bone-in chicken breasts
Salt
freshly ground black pepper
Extra virgin olive oil as needed
Lemon wedges for serving

Steps:

  • Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
  • With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
  • When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 447 milligrams, Sugar 0 grams, TransFat 1 gram

HERB STUFFED CHICKEN BREASTS



Herb Stuffed Chicken Breasts image

Stuffed with feta cheese, cream cheese and herbs, this chicken is so flavorful. Makes a lovely presentation too. This can be served with rice and the pan juices can be drizzled over the rice for additional flavor. This recipe was given to me by a friend at work who said she had also served this in a spaghetti sauce over noodles or spaghetti.

Provided by Dreamgoddess

Categories     Chicken Breast

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
3 ounces cream cheese, softened
3 ounces feta cheese, crumbled
1/4-1/2 teaspoon dried basil (to taste)
1/4-1/2 teaspoon dried oregano (to taste)
salt and pepper (to taste)
garlic powder (to taste)
4 slices bacon
4 green onion tops
4 tablespoons butter, melted

Steps:

  • Preheat oven to 275 degrees.
  • Wash and pound to flatten each chicken breast.
  • Lay the breasts on waxed paper and spread 1/4 of the cream cheese on each breast.
  • Top the cream cheese with the feta divided equally.
  • Combine the basil, oregano, salt, pepper and garlic powder in a small bowl.
  • Sprinkle 1/4 of the spices/herbs on each breast.
  • Roll up each chicken breast and wrap with a piece of bacon and one green onion top (secure with toothpicks if necessary).
  • Place the breasts in a greased casserole dish and drizzle with the melted butter.
  • Cover and bake 1 1/2 hours.
  • Remove the cover and increase the oven temperature to 350 degrees.
  • Bake an additional 15-20 minutes or until the bacon is browned.

Nutrition Facts : Calories 405.7, Fat 30.3, SaturatedFat 16.6, Cholesterol 155, Sodium 625.3, Carbohydrate 1.9, Sugar 1.6, Protein 30.6

HERB STUFFED CHICKEN BREASTS



Herb Stuffed Chicken Breasts image

This special dish is a keeper! From the Stovall House in Georgia.The chicken can be stuffed and refrigerated the day before then can be browned, baked and served.

Provided by Aroostook

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

8 (6 ounce) boneless skinless chicken breasts
1 cup flour
2 eggs, well beaten
1 cup breadcrumbs
1/2 cup cooking oil
16 ounces cream cheese
1 tablespoon basil
1 tablespoon chives
1 tablespoon dill
1 tablespoon garlic (chopped fine)

Steps:

  • Soften cream cheese and mix in fresh herbs. ( If you use dry herbs use 1 tsp instead of one tablespoon)
  • Cut a pocket in each chicken breast.
  • Stuff with a heaping tablespoon of herb stuffing.
  • Dredge each breast in flour.
  • Dip in the egg wash and roll in the bread crumbs.
  • In a large skillet add 3 tablespoons of oil, and saute the breasts until browned/ Place the sautéed breasts on a greased baking pan.
  • Bake at 350 F for 20 minutes or so.

HERB-STUFFED CHICKEN BREASTS



Herb-Stuffed Chicken Breasts image

Fresh rosemary and thyme infuse the stuffing for roasted chicken breasts; the herbs are also used in the breadcrumb coating. Snap peas and baby carrots are ideal accompaniments.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

2 whole boneless and skinless chicken breasts (about 1 1/3 pounds), halved
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
2 slices whole-wheat bread
4 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
4 leeks, white and light-green parts, washed well and sliced into 1/4-inch rounds
1 tablespoon finely chopped fresh rosemary
1 tablespoon plus 1 teaspoon fresh thyme leaves
1 teaspoon coarse salt
1 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. In a large ovenproof skillet, heat 1 teaspoon oil over medium heat. Add leeks, and cook 4 minutes. Add 2 teaspoons each rosemary and thyme; cook 1 minute more. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Transfer to a medium bowl; let cool.
  • Using a sharp knife, carve a pocket in the center of each chicken breast by inserting the tip into the thickest part and cutting an opening (leaving about 1 inch uncut on each side), being careful not to cut all the way through the breast. Place 2 tablespoons leek mixture in each pocket. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chicken breasts, and saute until golden, about 3 minutes on each side. Remove from heat, and transfer to clean work surface.
  • Place bread in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Transfer breadcrumbs to a bowl. Add remaining teaspoon rosemary and 1 teaspoon thyme. Season with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread 1 teaspoon mustard over one side of each chicken breast, and cover with about 3 tablespoons herbed breadcrumbs, pressing gently to adhere. Drizzle remaining teaspoon oil over all.
  • Place skillet in oven; roast chicken until it is golden and cooked through, about 15 minutes. Remove from oven; transfer chicken to serving dish, and cover with foil while you make the sauce. Place skillet over medium heat, and add chicken stock; deglaze pan, stirring to loosen any browned bits with a wooden spoon. Continue cooking until stock is reduced by half, about 3 minutes. Remove from heat; add remaining teaspoon thyme. Serve with the chicken.

Nutrition Facts : Calories 296 g, Cholesterol 86 g, Fat 7 g, Fiber 2 g, Protein 37 g, Sodium 807 g

CHICKEN BREASTS STUFFED WITH HERBED COUSCOUS



Chicken Breasts Stuffed with Herbed Couscous image

Thanks to fresh mint and lemon zest, this stuffing has plenty of vibrancy. For a quick flavor switch, try cilantro or basil instead of mint, and walnuts instead of pine nuts. Use a spoon to pack in the couscous; most of it will stay put as you saute the chicken, but any that falls out won't burn.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 8

1/2 cup couscous
Coarse salt and ground pepper
1/2 cup fresh mint leaves, coarsely chopped
3 tablespoons pine nuts
2 scallions, thinly sliced crosswise
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1/2 lemon)
2 tablespoons olive oil
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)

Steps:

  • In a small saucepan, bring 3/4 cup water to a boil. Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes. Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.
  • Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.
  • In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.

Nutrition Facts : Calories 411 g, Fat 14 g, Fiber 2 g, Protein 50 g

HERB-STUFFED CHICKEN BREASTS



Herb-Stuffed Chicken Breasts image

This dish is easily made in advance. If the crumbs aren't browned enough, run under the broiler briefly

Provided by papergoddess

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon butter
3 leeks, white and light green parts only, washed well, sliced into rounds
1 1/2 tablespoons fresh rosemary
2 tablespoons fresh thyme
2 teaspoons salt
2 teaspoons fresh ground pepper
6 boneless skinless chicken breasts
3 slices whole wheat bread
2 tablespoons Dijon mustard
1 cup chicken stock
1/2 cup white wine

Steps:

  • Preheat oven to 350 degrees.
  • Heat olive oil and butter in saute pan over medium heat. Add leeks and cook for 4 minutes.
  • Add 1 tablespoon each of rosemary and thyme, cook one minute more.
  • Season with 1/2 teaspoon each of salt and pepper. Transfer to bowl; let cool.
  • Using a knife with a sharp, pointed blade, cut a pocket into the center of each chicken breast by inserting the tip into the thickest part of the breast, being careful not to cut the whole way through. Place 2 tablespoons of leek mixture into each pocket.
  • Make bread crumbs by placing bread into food processor fitted with metal blade. Add remaining herbs, salt and pepper.
  • Spread 1 teaspoon mustard over top of stuffed chicken breast.
  • Cover with herbed bread crumbs, pressing gently to adhere.
  • Place chicken breasts in roasting pan, bread crumb side up.
  • Pour chicken stock and wine into pan around chicken.
  • Cover with foil, bake for 25 minutes. Remove foil and bake 10 minutes more. Internal temperature should reach 165 degrees.

Nutrition Facts : Calories 433.7, Fat 18.4, SaturatedFat 3.1, Cholesterol 81.8, Sodium 3888.6, Carbohydrate 28.1, Fiber 10.3, Sugar 5.5, Protein 39.6

HERBED STUFFED CHICKEN BREASTS



Herbed Stuffed Chicken Breasts image

Yield serves 4

Number Of Ingredients 9

4 whole skinless boneless chicken breasts (approximately 5 to 7 ounces each)
One 3-ounce package cream cheese, softened
3 ounces feta cheese, crumbled
1/2 teaspoon dried sweet basil
1/2 teaspoon dried oregano
1/2 teaspoon House Seasoning (see page 325)
4 slices bacon
1 leek (optional)
4 tablespoons (1/2 stick) butter, melted

Steps:

  • Preheat oven to 275 degrees. Wash and pound each chicken breast flat. Lay chicken breast on cookie sheet or large platter and spread it with cream cheese, followed by a quarter of the feta cheese. Mix together basil, oregano, and House Seasoning and sprinkle over chicken. Roll up each breast and wrap with a slice of bacon. At this time, if desired, you can tie up each rolled chicken breast with the green top of a leek. Cut the green top off the vegetable, leaving it long enough to tie around the breast and allowing a couple of extra inches for a knot. Place chicken breasts in a casserole dish and pour melted butter over all. Cover casserole dish with foil and bake for 1 1/2 hours. Uncover dish and increase temperature to 350 degrees. Continue to bake, allowing the bacon to brown, for 15 to 20 minutes. Or you could place dish under broiler for a few minutes to brown. Serve over rice, with pan juices poured on top.

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