Microwaved Stuffed Chicken Breasts Recipes

MICROWAVE BROCCOLI-STUFFED CHICKEN BREASTS

Steps:

• Drain broccoli well; combine with green onions and 1/2 cup cheese in a large bowl and mix.
• Pound each chicken breast half to 1/4-inch thickness, and top each with a piece of ham and 1/6 of broccoli mixture.
• Fold chicken in half over filling; tuck thinner ends under (use toothpicks to hold in filling if necessary).
• Mix bread crumbs, parsley, and paprika.
• Brush about a tablespoon of melted butter over chicken, and coat with seasoned crumbs.
• In a 13"x9" baking dish, cook chicken, covered loosely with waxed paper, on High 10 to 12 minutes (until fork tender) (High heat on my microwave is 800 watts.).
• Let stand, covered, while preparing sauce.
• In a 1-quart bowl, stir together remaining 2 tbsp butter, flour, salt, and pepper.
• Stir in milk gradually; cook on High 3 1/2 minutes or until boiling, stirring twice.
• Add remaining cheese, whisking until melted; serve with chicken.

MICROWAVED STUFFED CHICKEN BREASTS

Steps:

• Make the savoury crumbs by melting the first measusure of butter in a flat bottomed dish about 20-30 diameter, in microwave for about 30 secs.
• Stir in the crumbs and the parsley.
• Microwave uncovered on high for 2-4 mins until the crumbs brown, stirring often once they start changing colour. The crumbs become crisp & crunchy as they cool.
• Place breasts between 2 sheets of plastic & pound gently with a rolling pin until they are double original length & width.
• Melt the 50g of butter in a small container and add 1Tbsp of this to the chopped bacon, mushrooms & soft breacrumbs. Mix well.
• Cover and cook on high for 3mins, stirring or shaking after 1 minute.
• Remove top layer of plastic from the breasts and place some filling on each breast.
• Roll up and secure with toothpicks.
• Dust lightly with flour, then dip in beaten egg, then roll in the savoury crumbs.
• Arrange breasts evenly in a circle on a flat dish.
• Pour over remaining melted butter and 'bake' uncovered on high for approx 8mins.
• Stand 2-3 minutes before serving.
• Either leave whole to serve or cut into slices.
• Serve either with hot vegetables or a salad.