Stuffed boneless chicken breast recipe

Amish Style Stuffed Chicken Recipe

Ingredients:

4 skinless boneless chicken breast halves
2 skinless chicken thighs
1/4 cup pistachio nuts
2 tablespoons whipping cream
1/4 teaspoon salt
1/4 teaspoon peppersalt and pepper
1 tablespoon butter -- melted paprika

CIDER CREAM SAUCE***
1 1/2 cup reduced sodium chicken stock
1/3 cup apple cider
1/4 cup dry vermouth
1/2 cup whipping cream

Method of preparation

Preheat oven to 375 degrees and lightly grease a shallow baking dish. Debone chicken thighs and place meat in a food processor. Process until coarsely ground. Add pistachio nuts, cream and 1/4 teaspoon each of salt and pepper. Process until well combined. Set aside. Place each breast half between two sheets of plastic wrap and flatten to 1/8 inch thick. season with salt and pepper. Place 1/4 of the thigh mixture on each breast and roll up, tucking in the ends. Secure with toothpicks. place rolls in prepared baking dish, brush with melted butter and sprinkle with paprika. Bake until interior temperature is 165 degrees, about 30 - 35 minutes. Meanwhile prepare the Cider Cream Sauce. In a medium saucepan combine chicken stock, apple juice and vermouth. Bring to a boil, reduce heat slightly and gently boil until reduced to 1/2 cup, about 15 - 20 minutes. Add whipping cream. Return to boiling, reduce heat and gently boil until slightly thickened, about 5 - 7 minutes. Remove chicken roll from oven and place on serving plates. Spoon Cider Cream Sauce over chicken rolls and serve.

Easy stuffed chicken breast recipe

Easy stuffed chicken breast recipe

2 c. ready mix stuffing (Stove Top)
4 boneless, skinless chicken breast halves
2 tbsp. butter, melted
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. paprika1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c. dry white wine
Canned or fresh mushrooms

Method of preparation
Make stuffing following label directions. Butter 8 x 8 x 2 inch baking dish. Divide stuffing into 4 equal mounds in baking dish. Top each with a chicken half, tucking meat around stuffing to cover completely. Brush with butter, sprinkle with pepper, garlic powder and paprika. Bake in moderate oven (350 degrees) 1 hour or until golden. Combine soup and wine in small saucepan. Can add fresh or canned mushroom slices. Heat slowly, stirring constantly until bubbly. Pour over chicken and serve. Serves 4.

Healthy stuffed chicken breast recipe - Italian Stuffed Chicken Breasts Recipe

Healthy stuffed chicken breast recipe - Italian Stuffed Chicken Breasts Recipe

Ingredients:

1 teaspoon olive oil - divided
3/4 cup minced onion - divided
1/4 cup chopped prosciutto or lean smoked ham
1 tablespoon grated fresh Parmesan cheese
1 tablespoon dry breadcrumbs
1 1/2 teaspoon minced fresh rosemary - divided
4 skinned, boned chicken breast halves
1 cup low-salt chicken broth
1/4 cup dry white wine1 clove garlic - mincedRosemary sprigs (optional)
Method of preparation

Heat 1/2 teaspoon of the oil in a large nonstick skillet over medium heat. Add 1/2 cup of the onion and sauté 4 minutes. Combine the sauteed onion, prosciutto, cheese, breadcrumbs, and 1 teaspoon rosemary in a bowl. Stir well; set aside.

Cut a horizontal slit through thickest portion of each chicken breast half to make the pocket. Stuff about 3 tablespoons of the breadcrumb mixturex into each pocket.

Heat the remaining 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; brown 6 minutes on each side or until chicken is done.

Remove the chicken from skillet, set aside and keep warm. Add the remaining onion to the skillet, and sauté 3 minutes. Add 1/2 teaspoon rosemary, broth, wine, and garlic, and bring to a boil. Cook 5 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh rosemary, if desired.

Mushroom Stuffed Chicken Breast Recipe

Spinach and Mushroom Stuffed Chicken Breasts
Ingredients

4 boneless, skinless chicken breasts,
6 ounces Large plastic food storage bags or waxed paper 1 package,
10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg Toothpicks
2 tablespoons extra-virgin olive oil Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth
Method of preparation
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.

Cheese stuffed chicken breast recipe

Stuffed Herbed Chicken with Boursin Cheese Recipe

Ingredients

2 skinless, boneless chicken breast halves, 1/2-pound each
Fresh basil leaves, (or other green - beet green, swiss chard, spinach), enough to cover each chicken breast
2 Tbsp finely chopped toasted walnuts 2.5 oz Boursin garlic and herb cheese (or 2.5 oz of herbed cream cheese recipe, see below), room temperature
1/3 cup bread crumbs
3 Tbsp grated Parmesan cheese
1 egg, beaten wellSaltPepper
Herbed Cheese2.5 oz cream cheese, softened
1 garlic clove, minced
3 teaspoons fresh parsley, minced
3 teaspoons fresh chives, minced
A pinch of cayenne1/4 teaspoon freshly cracked black peppercorns
A pinch salt
Method of preparation
1 Preheat oven to 350°F. Put each chicken breast half between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.
2 Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.
3 If you are not starting with Boursin herbed cheese, make your own by mixing together the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside.
4 Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves. Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll. Secure each breast with 2 toothpicks.
5 Put flour, beaten egg, and bread crumbs combined with the Parmesan cheese on to 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg, and finally the Parmesan bread crumbs. (Skip this step if you are going low carb and/or gluten-free.)
6 Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350°F for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165°F, the juices run clear, and the chicken is slightly browned.
Let rest for 5 minutes before serving.
Serves 2-4.

Spinach Stuffed Chicken Breast recipe

Spinach Stuffed Chicken Breast recipes

INGREDIENTS
1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Feta stuffed chicken breast recipe

Feta stuffed chicken breast recipe
Ingredients:
1 tablespoon olive oil, divided
1 small onion, chopped
10 ounces spinach, fresh
1 teaspoon lemon zest
1/4 cup feta cheese, crumbled
1 teaspoon table salt, divided
1/2 teaspoon black pepper divided
4 Boneless, skinless chicken breasts

Directions:
In a large nonstick skillet, heat 1 tsp oil; satue onion until golden, about 5 minutes. Wilt spinach (steam or saute); stir in zest, feta, 1/2 tsp salt, and 1/4 tsp pepper and cooked onions. Set aside. Divide spinach mixture between chicken breasts (pounded thin if necessary). Roll up and secure with tooth picks. Sprinkle with remaining salt and pepper. In same skillet, heat reamining oil over medium high heat. Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
serves/makes 4