STUFFING STUFFED CHICKEN BREASTS
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
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
CHICKEN BREAST STUFFED WITH PINEAPPLE STUFFING
I was messing around in the pantry and wanted to use the fresh Pineapple that I had purchased, this is what I came up with.
Provided by Timothy H.
Categories Chicken Breast
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Make dressing according to instructions, set aside. Clean the chicken of any extra fat. Slice the breast down the side to make a pocket. Combine the pineapple and stuffing in a bowl.
- Put the stuffing inside the pocket of the chicken ,salt and pepper the outside of the breast and secure with poultry pins.Bake at 350 for 40-50 minutes. If you have any juice from the pineapple, put that in the bottom of the baking dish.
SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS
For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
- Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
- Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
- Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
STUFFED CHICKEN BREAST WITH PINEAPPLE STUFFING, MUSHROOMS, &
I Got this recipe off this site, and then I modified it to fit our taste. This is one I will make often.
Provided by misspenelope61
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1) While preparing the food soak twenty toothpicks in water to hold chicken together.
- 2) In medium bowl mix 1 Large can of Pineapple Tidbits with juice, Capers, 3 tablespoons of sliced Almonds, 1 Tablespoon Parsley, Olive Oil, & Teriyaki Sauce, Let sit while preparing the chicken breast for stuffing, about 10 minutes.
- 3) Line baking dish with Foil (for easy clean-up) and spray with Pam Non stick spray.
- 4) Trim Chicken Breast and slice pocket in chicken breast.
- 5) Wash Mushrooms, Take the juice only from the Pineapple Caper mix and soak the mushrooms in it while stuffing the chicken breast.
- 6) Mix Garlic Herb Crushed Croutons with 1 of the Large can of Pineapple Tidbits and Juice, mix until moist. (do not over moist stuffing).
- 7) Fill Pocket in chicken breast with stuffing and pineapple mix.
- 8) Place in baking dish.
- 9) Return Juice from mushrooms to Pineapple Caper mix.
- 10) Place Mushrooms between and down the sides of chicken breast.
- 11) Bake for 1 hour covered.
- 12) After 1 hour remove cover and add Tomatoes, sprinkle top with parmesan cheese, and cook for 15 more minutes.
- 13) Remove Chicken from oven and let set 5 minutes.
- Pineapple, Caper Salsa.
- 1) Heat small skillet, add butter, when butter stops bubbling and just starts to turn brown add Pineapple and caper mix and cook on medium for 3 to 5 minutes to reduce.
Nutrition Facts : Calories 758.3, Fat 38.4, SaturatedFat 14.6, Cholesterol 134.9, Sodium 1426.2, Carbohydrate 66.3, Fiber 8.4, Sugar 44.7, Protein 43.4
MUSHROOM MELT STUFFED CHICKEN
This is my Mushroom Melt Stuffed Chicken. I made it for my girlfriend on our anniversary because every girl loves a guy that can cook, and she was very impressed.
Provided by Kevin Bennett
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside.
- Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9x13-inch baking dish.
- Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven's broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 9.8 g, Cholesterol 113.5 mg, Fat 24 g, Fiber 1.1 g, Protein 42.1 g, SaturatedFat 11.2 g, Sodium 1257.5 mg, Sugar 1.2 g
CHICKEN-STUFFED MUSHROOMS
Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F.
- Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers.
- Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal® Kosher Salt, and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat.
- Spoon mixture evenly into mushroom caps. Place in lightly oiled, shallow baking dish. Bake 10 minutes. Top with remaining 2 tablespoons parsley and garnish with mozzarella or Parmesan cheese, if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 7.6 g, Cholesterol 73.2 mg, Fat 19.8 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 12 g, Sodium 1476.3 mg, Sugar 2.4 g
MUSHROOM-STUFFED CHICKEN BREAST
This is a great recipe I came up with when I got snowed in and had to make dinner for the family. It tastes amazing and also looks very professional! Make some rice and a salad for a side dish, and there you have a whole meal!
Provided by Miriam Levy
Categories Stuffed Chicken Breasts
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.
- Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.
- Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.
- Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.
- Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 346.3 calories, Carbohydrate 17.5 g, Cholesterol 80.6 mg, Fat 15.5 g, Fiber 3.1 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 764.4 mg, Sugar 5.2 g
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