Oven Roasted Stuffed Chicken Breasts Recipes

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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

ROAST STUFFED CHICKEN



Roast Stuffed Chicken image

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

1-1/2 cups hot water
3 Tbsp. margarine or butter, cut up
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 whole chicken or capon (5 lb.)
1/4 tsp. dried thyme leaves or dried tarragon leaves

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

OVEN-ROASTED CHICKEN BREASTS STUFFED WITH AVOCADO AND BACON



Oven-Roasted Chicken Breasts Stuffed with Avocado and Bacon image

These oven-roasted chicken breasts are stuffed with a mixture of avocado and bacon, then brushed with pesto to hold a layer of panko breadcrumbs. Get ready for meaty juices, and crispy deliciousness!

Provided by Diana71

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 2

Number Of Ingredients 9

olive oil cooking spray
2 large chicken breasts
1 pinch salt and freshly ground black pepper to taste
½ large avocado, finely chopped
2 slices cooked bacon, diced
½ cup panko breadcrumbs
½ cup shredded mozzarella cheese
3 tablespoons olive oil
2 tablespoons pesto

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Lightly spritz bottom and sides of a medium baking pan with olive oil spray.
  • Using a sharp knife, carefully slice into the side of each chicken breast to form a pocket but do not slice all the way through. Season the insides and outsides with salt and pepper.
  • In a small bowl, combine diced avocado and the bacon. Divide the mixture in half and stuff each chicken breast. Use toothpicks to secure the pockets and place into baking pan.
  • Mix together panko, mozzarella cheese, and olive oil in a small bowl. Brush 1 tablespoon pesto on top of each breast. Cover each breast with the panko mixture, pressing into the pesto so mixture adheres.
  • Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 827.3 calories, Carbohydrate 26.8 g, Cholesterol 165.5 mg, Fat 53.7 g, Fiber 5.2 g, Protein 65.5 g, SaturatedFat 12.5 g, Sodium 898.4 mg, Sugar 0.8 g

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.

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

SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR BEGINNERS)



Simple/Easy Stuffed Roast Chicken With Gravy (For Beginners) image

This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy.

Provided by Derf2440

Categories     Chicken

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 (120 g) box chicken flavor stuffing mix
1 1/4 cups hot water (hot tap water is ok)
2 tablespoons butter or 2 tablespoons margarine
1 (8 ounce) can water chestnuts, drained and rough chopped
1 small onion, chopped
1 -2 tablespoon poultry seasoning, to taste
1 (5 lb) chicken (fresh or frozen, thawed) or 1 (5 lb) turkey (fresh or frozen, thawed)
salt & fresh ground pepper, to taste
1/4 cup butter, softened
aluminum foil
chicken giblets
water, to cover
salt and pepper, to taste
1 teaspoon poultry seasoning
3 -4 tablespoons flour or 3 -4 tablespoons cornstarch
hot water, to thin if necessary

Steps:

  • Preheat oven to 400°F.
  • Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl.
  • Add hot water and butter; stir to mix.
  • Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.
  • Check inside the chicken for giblets, remove and set aside.
  • Rinse chicken inside and out with cold running water.
  • Dry thoroughly inside and out with paper towel.
  • Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.
  • Place chicken in a roaster.
  • Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.
  • If necessary secure the neck skin with a pick.
  • Take a length of kitchen string and tie the ends of the legs as close together as possible.
  • Rub the butter all over the outside of the chicken making sure to cover the whole outside surface.
  • Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece.
  • Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird.
  • If the bird is not completely covered (except for the underside) Use a third piece to finish covering.
  • Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes.
  • Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours.
  • At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden.
  • If the juice is not yet clear, roast a little longer and check again.
  • Once the chicken is well browned, remove to platter, cover with foil and let rest.
  • In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour.
  • Remove to strainer, reserving liquid.
  • Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.
  • Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well.
  • Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around; place in 450°F to 500°F degree oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes.
  • (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken.
  • Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.

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