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

Stuffed boneless chicken breast recipe

Stuffed boneless chicken breast recipe -Spinach Stuffed Chicken Breasts

Chicken breasts are flattened then stuffed with a spinach and cheese combination, then they're baked.
INGREDIENTS:
1/2 cup chopped onion
3 tablespoons melted butter, divided
1 package (10 ounces) frozen spinach, thawed and squeezed dry
16 ounces part skim ricotta cheese
1 egg, lightly beaten
1/4 cup fresh chopped parsley
1/2 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
ground black or seasoned pepper, to taste
6 boneless chicken breast halves
ground paprika
parsley sprigs for garnish, if desired
PREPARATION:
Sauté onion in 1 tablespoon butter over medium heat until tender, about 10 minutes. Combine with squeezed spinach, cheese, egg, parsley, oregano, basil, pepper, and nutmeg. Mix well. Pound each chicken breast lightly to flatten evenly.
Place approximately 2 tablespoons spinach-cheese filling on each chicken breast and roll up. Fasten with string or toothpicks. Place in 1 layer in a glass baking pan. Sprinkle with paprika and drizzle with remaining melted butter. Bake at 350° for 40 to 45 minutes, or until golden brown and chicken is cooked through. Garnish with parsley. Serve with rice, if desired.Serves 6.

Easy boneless chicken breast recipe

Sticky Chicken-Easy boneless chicken breast recipe
You can make this recipe with boneless, skinless chicken thighs instead. Just increase the cooking time by 10-15 minutes.
INGREDIENTS:
1/2 cup balsamic vinegar
1/2 cup low sodium soy sauce
1/2 cup sugar
2 garlic cloves, minced
1 Tbsp. grated fresh ginger root
1/8 tsp. pepper
3-4 lbs. boneless, skinless chicken breasts
PREPARATION:
Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.
When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet .Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8

Baked boneless chicken breast recipe

Baked boneless chicken breast recipe - Parmesan Chicken recipes
Dijon mustard, apple juice, Parmesan cheese and garlic form a crispy and delicious coating on chicken breasts in this easy recipe.
INGREDIENTS:
1/2 cup dijon mustard
1/4 cup apple juice
2 cloves garlic, minced
2 cups fresh soft bread crumbs
1 cup grated Parmesan cheese
1 Tbsp. butter, melted
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. dried parsley flakes
8 boneless, skinless chicken breast halves
PREPARATION:
Line a 13x9" pan with foil and preheat oven to 375 degrees.
In shallow pan, mix mustard, apple juice, and garlic. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes.

Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked. Serves 8

Boneless Chicken breast recipe with Wine

• Chicken breasts are browned then simmered with wine and tomatoes.
  INGREDIENTS:
• 6 tablespoons all-purpose flour
  
• 1 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• 4 chicken breasts halves with bone
  
• 1/4 cup olive oil
  
• 1 teaspoon sugar
  
• 1/2 cup peeled chopped tomatoes, fresh or canned
  
• 1 cup dry white wine
  
• 4 ounces fresh sliced mushrooms

PREPARATION:
In a wide, shallow bowl, combine 4 tablespoons flour, salt, and pepper. Dredge chicken in flour mixture. Heat canola oil in a large skillet. Cook chicken in hot oil until browned on all sides. Cover and cook over low heat for 15 to 20 minutes; drain off excess oil .

Stir 2 tablespoons flour and the sugar into tomatoes; blend well. Add tomato mixture to chicken. Add wine and mushrooms to chicken; stir. Cover and simmer for 20 to 30 minutes, or until chicken is tender. Serves 4.