BAKED STUFFED BONELESS CHICKEN BREASTS
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
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.
STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS
Meaty chicken thighs with a cheesy, savory filling and carrots and potatoes - an easy, one-pan meal.
Provided by Robin5791
Categories Everyday Cooking
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
- Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
- Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
- Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
- Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
- Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 280.6 calories, Carbohydrate 28.2 g, Cholesterol 72.7 mg, Fat 11.7 g, Fiber 4.5 g, Protein 16.4 g, SaturatedFat 2.4 g, Sodium 378.5 mg, Sugar 5.7 g
ROAST STUFFED CHICKEN
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
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
BONELESS CHICKEN STUFFED ROAST
De-boning an entire chicken seems a daunting task, but Jacques Pepin shows a great method that even on my first attempt was not all that bad! This is more a method then a recipe, but the results are stunning! Even with one leg done wrong, mine still was still presentable and completely bone free but in tact... VERY cool! I use...
Provided by Deb Crane
Categories Chicken
Time 1h30m
Number Of Ingredients 4
Steps:
- 1. Pat dry a whole chicken. Note: this method can be done with any bird at all. Think of this game changer for your Holiday turkeys!
- 2. Pepin can show you how easy it is here:https://www.youtube.com/watch?v=Ku5p1CcGn70
- 3. After the bird is boneless, sprinkle generously with salt and pepper.
- 4. Stuff the bird with your favorite stuffing. I LOVE Freda's stuffing! (Just like Grandmas) ;)https://www.justapinch.com/recipes/main-course/chicken/moms-classic-stuffing-by-freda.html?p=7
- 5. Preheat oven to 400 degrees. While you wait, it is a good time to tie up your bird with the stuffing inside.
- 6. I also put about 1/4 cup butter in a large frying pan, get it hot and brown the bird for color and flavor. SAVE the juices in the pan! You will make a pan gravy with this later. Then put it in a roasting pan along with potatoes, carrots and onion. The amount is up to you.
- 7. Roast your bird until internal temp reaches 160 degrees. Take the temp near a meaty area in both the thigh and a breast.
- 8. Let the bird rest on your cutting board while you make the pan gravy. Reserve the vegetables in a bowl to serve along side of the meat.
- 9. FOR PAN GRAVY: Take the pan you browned the bird in and add a cup of chicken stock and about 1/4 to 1/2 cup Sherry. Whisk to release the fond (brown bits) on the pan. This is where the flavor is! Let it reduce just a bit, and in a small glass jar or bowl, add about 2 Tablespoons corn starch and a little water. Mix until it is liquid. Add this SLOWLY to your pan gravy and whisk constantly. You can also add a bit of browning sauce if you would like a bit more color if the fond is too blonde for you. Add salt and pepper to taste.
- 10. By the time the pan gravy is done, the bird can be carved into beautiful slices exposing the stuffing and chicken meat. Completely void of bones!
- 11. Pour pan gravy over individual slices of the stuffed roast. Enjoy!
BOUDIN STUFFED BONELESS ROASTED CHICKEN
Provided by Food Network
Categories main-dish
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Starting from backbone remove all bones except for maybe the tips of the wings. Reserve bones.
- For the chicken stock:
- To a medium saucepan over medium-high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the vegetables and saute until onions are translucent. Next add the chicken bones and cover with water by about 1 to 2 inches. Bring the mixture to a boil. Once at a boil, reduce the heat and continue to simmer for about 3 to 4 hours, skimming the top as necessary. Next, remove the saucepan from the heat and strain. Either allow the stock to cool down and refrigerate or keep warm until needed.
- For the stuffed chicken:
- Stuff boudin mixture into the chicken and sew back together to reform chicken shape. Place chopped onion in bottom drip pan of a 2 piece roasting pan. Place the chicken, breast-side up, in the roasting pan. Place a small piece of butter under the skin on each chicken breast. Season chicken well with Cajun seasoning and cayenne pepper. Place in oven covered at 375 degrees F for about 45 minutes, then uncover and cook an additional 15 to 30 minutes. Deglaze drip pan with white wine or chicken stock and reduce. Pour into strained chicken stock. In a small bowl combine 1 tablespoon cornstarch with 3 tablespoons cold water and whisk until combined. Whisk the cornstarch slurry into the stock mixture and bring to a boil, allowing the sauce to thicken. If the sauce is too thin, add more cornstarch slurry. If it's too thick, add more water. After chicken has rested, top with the gravy and serve with a side of smothered okra, tomatoes and butterbeans, if desired.
CHICKEN BREAST ROASTS WITH SAVOURY STUFFING
Perfect for 4 but easy to double for a larger dinner party, this dish is ideal for both casual weekend suppers and special occasions.
Provided by Recipe by Chicken Farmers of Newfoundland and Labrador
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- Melt butter in a saucepan over medium heat; add onion, celery and savory. Cook until tender. Remove from heat and stir in crumbs until well mixed. Stir in chicken broth. Stuffing should be moist enough to shape into 2 logs.
- Put chicken breasts between layers of wax paper and pound to about ½ inch (1 cm) thickness. Season chicken with salt and pepper and place, smooth side down, on a cutting board.
- Place 1 stuffing log down the middle of one chicken breast. Place a second chicken breast, smooth side up, on top of the stuffing. Tie breasts together securely with string so the stuffing is sandwiched in between. Repeat with the remaining two breasts. These are called chicken breast roasts and each roast serves two.
- Heat oil in a skillet over medium heat and brown the roasts on all sides. Place on a baking sheet and bake for about 45 minutes or until a thermometer inserted into the chicken (not the stuffing) reads 165°F (74°C).
- To serve, remove string and slice each roast in 6. Serve with roasted potatoes.
Nutrition Facts :
SPINACH STUFFED CHICKEN BREAST
This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.
Provided by JERSEYGIRL_CHELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.7 g, Cholesterol 113.4 mg, Fat 20.5 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 564.7 mg, Sugar 0.4 g
EASY STUFFED CHICKEN BREAST RECIPE
In just over 20 minutes, you can make this easy stuffed chicken breast recipe with a tasty mixture of cheese, spinach, walnuts, sundried tomatoes and fresh herbs! A winner every time!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Make the filling. In a mixing bowl combine the ricotta cheese, mozzarella, Parmesan, chopped walnuts (save ¼ cup walnuts for later), spinach, sundried tomatoes, parsley, garlic and oregano. Add a pinch of kosher salt and black pepper. Drizzle with a little bit of extra virgin olive oil. Mix until well combined.
- Pat the chicken breast dry and season on both sides with Kosher salt and black pepper.
- Now, you need to make a pocket in each chicken breast. Lay a chicken breast flat on a cutting board. Place a hand firmly on top of the breast. Insert a good chef's knife in the thickest part of the breast and cut through to make a pocket about 3 to 4 inches wide (only cut ¾ of the way in or you will split the chicken breast).
- Spoon the stuffing mixture into the pocket of each chicken breast (try to equally divide the stuffing among all four pieces).
- In a large cast iron skillet, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the chicken in and cook on one side for 5 to 7 minutes, then turn over and cook on the other side for another 5 minutes or so (chicken's internal temperature should register 165 degrees F).
- Remove from heat and allow the chicken 3 to 5 minutes to rest. If you like, slice the chicken up into smaller pieces and garnish with the remaining walnuts, a bit of parsley and sundried tomatoes. Enjoy!
Nutrition Facts : Calories 259.3 kcal, Carbohydrate 4.3 g, Protein 24.2 g, SaturatedFat 4.4 g, Cholesterol 66 mg, Fiber 1.9 g, ServingSize 1 serving
STUFFED CHICKEN LEG RECIPE
Your search through chicken leg recipes is over. Our stuffed chicken leg recipe is easy thanks to the STOVE TOP Stuffing that enables our 8-serving entrée.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Heat oil in large skillet on medium heat. Add zucchini and onion; cook and stir 5 minutes or until onion is tender. Remove from heat. Stir in water, stuffing mix and cheese until well blended. Cover and set aside.
- Insert your fingers carefully between the meat and skin of each chicken leg to form a pocket. Fill pockets evenly with the stuffing mixture. Place, filled sides up, in shallow baking pan.
- Bake 45 to 50 minutes or until chicken is cooked through.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 125 mg, Sodium 600 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 3 g, Protein 36 g
STUFFED CHICKEN THIGHS
Chicken thighs are super cheap and full of flavour. Fill with a herby stuffing for a tasty budget meal.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 3
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/350F/Gas 5.
- Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured.
- Mix together the breadcrumbs, parsley, thyme, lemon zest and lemon juice in a bowl until well combined.
- Add the cooked onion and garlic and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper.
- Lay each piece of thigh meat out and spread with an even layer of the stuffing mixture. Roll up each stuffed chicken thigh and secure with cocktail sticks.
- Place each stuffed chicken thigh into a roasting tin and dot all over with butter.
- Roast the stuffed chicken thighs in the oven for 35-40 minutes, or until cooked through and golden-brown. Serve with steamed vegetables or salad.
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9 STUFFED CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 4 mins
- Chicken Breasts Stuffed With Cheese and Mushrooms. This stuffed chicken breast recipe is a filling and flavorful meal, easy to put together, and cooked in the oven.
- Classic Chicken Cordon Bleu. Chicken cordon bleu can become a weeknight dinner with this easy recipe. Just stuff the chicken breasts with ham and Swiss cheese, cover them in breadcrumbs, and bake to perfection.
- Whole Stuffed Chicken With Pan Gravy. If a turkey seems too big and daunting to put together, make one or two of our classic stuffed chickens instead. A crispy, golden skin covers the perfectly cooked and juicy chicken, stuffed with a lovely herb and breadcrumb mixture.
- Brie- and Apple-Stuffed Chicken Breasts. Tart Granny Smith apples and funky, creamy brie cheese make a wonderful pairing inside of a juicy chicken breast.
- Chicken Stuffed With Basil and Mozzarella Cheese. Pounding chicken breasts thin and stuffing them with basil-studded mozzarella cheese creates a lovely meal.
- Stuffed Chicken Parmesan. Make a variation on chicken Parmesan by stuffing the chicken with cheese before assembling, frying, and baking. The melty cheese makes for a delicious bite alongside the tomato sauce and fresh mozzarella.
- Spinach and Artichoke Stuffed Chicken Breast. Get your greens by stuffing chicken breasts with torn spinach leaves, canned artichoke hearts, lemon juice, and mascarpone cheese.
- Indian-Style Stuffed Roast Chicken. For a gorgeous whole stuffed chicken flavored with Indian spices, look no further than this marinated and roasted chicken.
- Chicken Roulade Stuffed With Smoked Bacon, Spinach, and Gouda. What's better than chicken stuffed with cheese, spinach, and bacon? More bacon on the outside!
TOP 50 BEST BONELESS CHICKEN BREAST RECIPES
From thespruceeats.com
- Simple Fried Chicken Breast Cutlets. Thin pounded or sliced chicken breast cutlets make this fried chicken fast and super easy. And they are delicious!
- Restaurant-Style Chicken Marsala. This is a restaurant-style chicken Marsala recipe that is purportedly similar to the dish from Olive Garden. Use sweet or dry Marsala wine in the recipe.
- Chicken Marsala. Chicken Marsala is flavorful and easy to prepare and cook in the skillet. Flattening the chicken means it will cook quickly and evenly. As another option, thinly sliced chicken breast cutlets are convenient and cut down on the preparation time.
- Chicken and Zucchini Skillet With Pasta. Purchased Alfredo sauce makes this chicken and zucchini skillet dish easy and convenient, and the combination of chicken, zucchini, and tomatoes is delicious.
- Sweet and Sour Chicken Breasts. A tasty tropical sauce highlights this easy, great tasting sweet and sour chicken dish. This chicken recipe is made in just minutes in the skillet, and you probably have most of the ingredients on hand.
- Chicken and Mushrooms. This easy chicken and mushroom dish is a simple combination of ingredients and seasonings. Condensed soup makes an easy sauce, or use the included instructions to make a homemade sauce.
- Fried Chicken Sandwiches With Sriracha Mayo. Thinly sliced chicken cutlets are deep fried to perfection to make fabulous fried chicken sandwiches. Use the spicy Sriracha mayonnaise on the sandwiches or your own favorite sandwich spread.
- Pulled Chicken Tacos. This easy weeknight dinner of pulled chicken tacos comes together quickly for a busy family on the go. Boneless, skinless breasts or thighs are poached in chicken stock, shredded, and then the broth is cooked down with Mexican-inspired seasonings to make the sauce.
- Chicken With Bacon and Pepper Jack Cheese. Boneless chicken breasts are browned in the skillet and then baked with a barbecue sauce, bacon, and cheese topping.
- Skillet Chicken Dijon. This easy skillet chicken dijon recipe is perfect for when you need a quick everyday meal. The simple combination of chicken broth, wine, and mustard is flavored with dried basil and tarragon.
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From casaveneracion.com
Servings 6Total Time 1 hr 40 minsEstimated Reading Time 4 mins
- Season the deboned chicken inside and out with salt and pepper. Let sit in the fridge for a few hours.
- To make the stuffing, just mix together the onion, onion leaves, sweet pickle relish, ground chicken or pork, chopped chorizo de bilbao, beaten egg and bread. Season with about a teaspoonful of salt and half a teaspoonful of ground pepper.
- Take the chicken from the fridge. Lay it flat on a large plate, breast side up. Fold the neck skin and tuck it underneath. Spoon the stuffing into the cavity. When half the stuffing is in, take the hard-boiled eggs and arrange them in a row along the middle of the cavity. Spoon the remaining stuffing in. Pull the skin on the tail end so that very little of the stuffing is exposed.
- Carefully slide the stuffed chicken onto the roasting rack. Roast in a preheated 375F oven for 1 hour and 20 minutes.
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- Heat a saucepan or skillet with drippings over a medium-high heat. Gently whisk in the flour to make a “roux.” Stir the roux for a minute or two to remove any raw taste of the flour until you get a nutty smell. Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth.
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