CHEDDAR-STUFFED CHICKEN BREASTS
Salsa and cilantro give these melt-in-your-mouth roll-ups a southwestern flair.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and pepper.
- Cut cheese into 4 slices, about 3x1x1/4 inches. Place 1 slice cheese on center of each chicken breast half. Roll chicken around cheese, folding in sides. Brush butter over chicken rolls. Place chicken, seam sides down, in pan.
- Bake uncovered about 30 minutes or until chicken is no longer pink in center. Serve with salsa. Sprinkle with cilantro.
Nutrition Facts : ServingSize 1 Serving
CHEESE-STUFFED CHICKEN BREASTS
This one is just great. I found it looking for differnt stuff to make. Add some ham and you've got Cordon Blue. Recipe Source: Crisco http://crisco.com/scripts/display_recipe.asp?recipe_nbr=29610
Provided by Jane Burch
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF.
- In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder.
- Set aside.
- Place one piece of cheese in center of each chicken breast.
- Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture.
- Dredge with flour.
- In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper.
- Dip each rolled breast in beaten egg, then in crumb mixture to coat.
- Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray.
- Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan.
- Bake for 30 to 35 minutes, or until golden brown.
CHEESE STUFFED CHICKEN BREASTS
Steps:
- Preheat oven to 425 degrees.
- Slice each breast horizontally so there is 2 thin pieces
- Flatten each breast, additionally, between two sheets of plastic wrap.
- Sprinkle Italian dressing mix on breasts.
- Top each breast with one slice provolone cheese.
- Roll each breast tightly and place in a casserole dish that has been sprayed with non-stick spray.
- Repeat process with remaining breasts.
- Sprinkle additional seasoning and bread crumbs over all chicken breasts.
- Sprinkle parmesan cheese on top.
- Bake uncovered 25 minutes.
Nutrition Facts : Calories 283 kcal, Carbohydrate 13 g, Protein 32 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 1996 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GOAT CHEESE-STUFFED CHICKEN BREASTS
Steps:
- Preheat the oven to 350 degrees F.
- With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts. Wash hands well.
- In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces and form plugs to fit inside the chicken breasts. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper.
- In a large shallow bowl, combine the flour and the Essence. In another bowl, beat the egg with the water.
- One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside.
- In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.
- Remove from the oven. Arrange the risotto in the center of 4 plates and place the chicken to the side. Arrange the carrots along the bottom of the plates, and garnish with parsley. Serve immediately.
- In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
- In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
- Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
- Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
- In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
- Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
- On a cutting board, using a sharp, heavy knife, cut the carrots in half crosswise, then in half lengthwise. With the flat edge down, cut into thin slices. Place the slices in a stack and slice into even matchstick pieces. (If a fine dice is required, these pieces in turn are chopped into equal small cubes.)
- Bring a pot of salted water to a boil. Add the carrots and blanch until just tender, 1 to 2 minutes. Remove with a slotted spoon and shock in the prepared ice bath to stop cooking and preserve color.
- When ready to serve the carrots, in a large skillet, melt the butter over medium-high heat. When foamy, add the carrots and cook, stirring, until warmed through and glossy, about 1 minute.
- Remove from the heat, sprinkle with the parsley and serve immediately.
HAM AND CHEESE STUFFED CHICKEN BREASTS
There's no reason weeknight dinners can't be elegant as well as easy, and this recipe is proof of that. Adding the herbs at the very end keeps them a nice bright green for serving.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Insert a paring knife into the thickest part of each chicken breast to make a 3-inch-long pocket down the side, cutting in about halfway. Rub the insides of the pockets with 1 tablespoon of the mustard for all 4 breasts. Stuff each breast with 2 half slices of ham and 1 slice of provolone, folding them to fit. Rub both sides of the chicken breasts with the olive oil and sprinkle with the salt and pepper.
- Heat a nonstick skillet over medium-high heat until very hot, 3 to 5 minutes. Add the chicken breasts and cook until golden brown and just cooked through, 6 to 8 minutes per side depending on the thickness of the chicken; reduce the heat to medium if the chicken becomes too dark towards the end of the cooking time. Cover the skillet with a lid or a piece of aluminum foil during the last 3 minutes of cooking time to finish cooking the chicken through to an internal temperature of 160 degrees F. Check the temperature at the thickest part of the breast without stuffing.
- Transfer the chicken to 4 plates or a cutting board and add the chicken broth and remaining 1 tablespoon mustard to the skillet. Cook, whisking, over medium-high heat until the sauce has reduced by about half, 3 to 4 minutes. Remove from the heat and swirl in the butter and chopped herbs.
- Depending on the size of the breasts, either put 1chicken breast on each of 4 plates or slice all the breasts and divide among 6 plates. Spoon the sauce over the chicken and serve with Crispy Sliced Roasted Potatoes on the side.
- Serving suggestion: Crispy Sliced Roasted Potatoes, recipe follows.
- Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
- Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.
BROCCOLI CHEESE STUFFED CHICKEN
This cheesy broccoli chicken is the perfect comfort food on a cold day. By buying thin-sliced chicken cutlets, you save yourself the work of slicing them yourself, however feel free to cut regular-sized chicken breasts if you prefer. Slice in half horizontally, then pound thin to about a 1/4-inch thickness. Feel free to change up the flavor of The Laughing Cow® cheese for variety.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
- Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
- Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
- Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
- Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
- Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 6.5 g, Cholesterol 75.8 mg, Fat 12.4 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 4.8 g, Sodium 444.4 mg, Sugar 1.6 g
BACON AND CREAM CHEESE STUFFED CHICKEN
Once you try this Bacon and Cream Cheese Stuffed Chicken Breast, you won't want any other kind of chicken. Perfectly seasoned and bursting with cream cheese, mozzarella, and bacon, this will be your new favorite meal!
Provided by Amanda Rettke - iambaker.net
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Butterfly each chicken breast. To butterfly, slice into the thick side of the breast and cut towards the thin point, being careful not to cut all the way through to the other side. You should be able to open the chicken breast (resembling the shape of a butterfly).
- In a small bowl, whisk eggs.
- In a second bowl, combine your bread crumbs, parmesan cheese, and garlic powder.
- On a plate or a wide bowl, spread out the flour.
- In a third small bowl mix together the cream cheese mixture including cream cheese, garlic powder, crumbled bacon and shredded mozzarella
- Divide the cream cheese mixture into your 4 chicken breasts, spreading out to cover, and fold the breast closed.
- Roll each breast in flour, dip each stuffed breast carefully in the egg mixture and then roll in your bread-crumb mixture.
- Place on baking sheet and bake in the oven for 30-45 minutes (time will vary based on the size of chicken breast).
Nutrition Facts : ServingSize 4 g, Calories 687 kcal
FIVE CHEESE STUFFED CHICKEN BREASTS
Wonderful cheesy stuffed chicken breasts topped with a cheese sauce when served. This recipe makes four chicken breasts, but can easily be doubled if desired.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 400 degrees.
- Grease an 8 x 8-inch square baking dish.
- With a wooden mallet, flatten each chicken breast carefully.
- In a small bowl, mix the ricotta, Parmesan cheese and egg.
- Place 1 slice of Swiss and 1 slice of mozzeralla cheese on each of the flattened chicken breast.
- Place 2 tsp of the ricotta mixture in the center of each breast.
- In a small bowl mix the breadcrumbs with seasoned salt and black pepper (you could add in 2 tablespoons Parmesan cheese to the breadcrumb coating mixture if desired).
- Roll up the breasts tight and close with a toothpick.
- Roll in breadcrumb mixture, and brown in frying pan.
- Remove from the pan, and place in a prepared baking dish.
- Bake for 20 minutes.
- On top of the stove in a saucepan, mix together the cheddar cheese, half and half cream and the chicken broth; stir until the cheese has melted.
- Before serving the breasts, cover each breast with the cheese sauce.
Nutrition Facts : Calories 673.1, Fat 37.5, SaturatedFat 21.2, Cholesterol 228.7, Sodium 931.5, Carbohydrate 24.6, Fiber 1.3, Sugar 2.8, Protein 57
GREEN CHILE CREAM CHEESE STUFFED CHICKEN BREAST
Green Chile Cream Cheese Stuffed Chicken Breast is a fantastic low carb, Keto friendly dinner recipe. Juicy chicken oozing with melty cheese and green chiles is a flavorful meal the entire family will love.
Provided by Nicole Harris
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375ºF
- Whip cream cheese with hand mixer until light and fluffy. Stir in shredded Colby and green chiles.
- Carefully cut a pocket into each chicken breast. Make sure not to cut all the way through.
- Fill chicken with cream cheese mixture.
- Mix garlic powder, cumin, smoked paprika, salt and pepper. Sprinkle spice mixture over chicken breasts.
- Heat oil in cast iron pan over medium/high heat.
- Gently place chicken breasts top side down into hot pan. Brown tops, flip then transfer to preheated oven. (tuck any escaping filling back into chicken breasts)
- Bake for 18-22 minutes or until thickest part of chicken reaches 165ºF internal temp.
Nutrition Facts : Calories 493 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 33 grams fat, Fiber 1 grams fiber, Protein 43 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 412 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
CHEESY GARLIC STUFFED CHICKEN RECIPE
Cheesy Garlic Stuffed Chicken is soon to be your new favorite weeknight dinner! Chicken breasts are stuffed with both parmesan and mozzarella cheeses and fresh garlic, along with plenty of other flavorful additions. It's SO easy to make and will satisfy everyone at the dinner table!
Provided by Becky Hardin
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- In a small bowl, stir together the garlic, mozzarella, ¼ cup parmesan, butter, and 1 teaspoon Italian seasoning until well mixed.
- Cut about a 3-inch wide pocket into the thick side of each chicken breast (almost to the other side, but do not cut all the way through).
- Stuff ¼ of the cheese filling into each chicken breast and secure it with toothpicks. Set aside.
- Get out 3 shallow bowls for the breading station. In one bowl, mix the flour with a pinch of salt and pepper. Put the eggs in the second bowl. Mix the breadcrumbs, ¼ cup parmesan, 1 teaspoon Italian seasoning, salt, and pepper together in the third.
- Heat a cast iron skillet over medium-high heat. Add enough oil to cover the bottom of the skillet.
- Dip each side of the chicken in the flour, then egg, and finally breadcrumb mixture. Place the chicken in the hot skillet and repeat until each chicken breast is breaded and cooking.
- Cook the chicken until golden brown on both sides, about 3-4 minutes per side. Transfer the skillet to the oven and bake for about 20 minutes or until the chicken is 165°F at the thickest point.
- Remove from the oven, let rest for 5 minutes, and serve.
Nutrition Facts : Calories 740 kcal, Carbohydrate 48 g, Protein 68 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 320 mg, Sodium 1101 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving
KETO CREAM CHEESE STUFFED CHICKEN BREAST
This keto cream cheese and spinach stuffed chicken breast recipe is the perfect way to get in your veggies and protein! The cream cheese and mayo mixture helps keep the chicken moist and tender, while the seasonings add a perfect punch so that the chicken is both delicious and healthy! Enjoy this stuffed chicken breast alone or with a side of your favorite veggies!
Provided by Ketogenic.com
Categories All
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Directions
- Pre-heat the oven to 375 degrees F.
- Cut each chicken breast in half horizontally so that each breast can open like a book. (Be sure to not cut through the entire chicken breast.) If desired, use a meat mallet to pound each chicken breast until approx. 1/4-inch thick.
- Pat dry each chicken breast and season the outside with garlic salt, paprika, onion powder, salt, pepper, and any additional seasonings, of choice.
- Combine the spinach, softened cream cheese and mayonnaise in a bowl. Season with salt and pepper, to taste.
- Spoon about 2 tbsp of the spinach mixture into the inside of each chicken breast.
- Fold the chicken breast closed and place it on a baking sheet. If needed, secure each chicken breast closed with a toothpick.
- Place in the oven and bake for 25 minutes or until the chicken is fully cooked and no pink remains. Remove the toothpicks and discard.
- Serve your cream cheese stuffed chicken and enjoy!
Nutrition Facts : Calories 348, Carbohydrate 1.7, Fat 19, Fiber 0.2, Protein 46, ServingSize 1 chicken breast
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- Preheat the oven to 400°. Spread the walnuts in a pie plate and toast for 6 minutes, until fragrant. Let cool, then chop.
- In a small bowl, mash the goat cheese with the lemon zest, garlic and half of the walnuts; season with salt and pepper. Using a small knife, cut a pocket in the side of each chicken breast; keep the pocket opening as small as possible. Stuff the chicken breasts with the mixture and gently press to flatten them.
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- Turn the chicken breasts over so that the smooth side is on the chopping board and using a small sharp knife cut a pocket the length of the breast and under the small false fillet and being careful not to cut all the way through the chicken breast.
- Open the pocket up and neatly spread the cheese into the pocket. Fold the chicken back over to seal the cheese inside. Turn the chicken breasts back over so that they are smooth side up and lay a thyme sprig on top of each.
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