Cheese Stuffed Chicken Breasts Food

FIVE CHEESE STUFFED CHICKEN BREASTS

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.

CHEESE STUFFED CHICKEN BREASTS

Steps:

• In a large non-stick frying pan over med.
• heat, sauté onion and garlic in 1 tbsp.
• of oil until soft (about 3-4 min.) Cool.
• Add onion and garlic mixture to remaining stuffing ingredients and mix together in a medium sized bowl.
• With a rolling pin or meat pounder, flatten chicken breasts.
• Divide stuffing equally in the centre of each breast.
• Tightly roll chicken around the stuffing, tucking in the ends.
• Seal with toothpicks.
• In the same frying pan, add 1 tbsp.
• each of olive oil and butter.
• Over med-high heat, brown the stuffed chicken breasts, turning several times, for 5 min.
• Reduce heat to med-low; cover pan and simmer for 10 min.
• turning occasionally.
• Remove chicken from pan and keep warm.
• Increase heat to high, add sauce ingredients and boil until liquid is reduced by half.
• Slice each breast into 4 pieces, drizzle sauce over chicken, and serve.

CHEESE-STUFFED CHICKEN BREASTS

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.

TRIPLE CHEESE STUFFED CHICKEN BREASTS

Steps:

• Rinse chicken, pat dry.
• With your fingers, gently separate the skin from the meat along rib edge.
• For stuffing, combine cheese, basil, oregano, and lemon-pepper seasoning.
• Stuff a little less than a 1/4 cup of the stuffing between the skin and meat of each breast.
• Place chicken, skin side up in a 13x9x2 inch baking dish.
• Brush chicken lightly with oil.
• Bake in a 375° oven for 45-55 minutes or till chicken is tender and no longer pink.

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.

CHEESE STUFFED CHICKEN BREASTS

Steps:

• Mix together the soup, seasonings, sour cream and milk. This is where you can play with the seasonings a little bit. You can add or delete whatever you like. Set this mixture aside while you prepare the chicken.
• Wash and dry the chicken breasts. Cut a pocket in each one and place a piece of cheese inside the pocket.
• Lay the breast in a single layer in a baking dish that has been sprayed with non-stick spary.
• Pour the soup mixture over the top of the chicken being sure to cover each breast entirely.
• Cover with foil and bake in a preheated oven at 375 degrees for 40-45 minute or until the chicken is done all the way through. Serve over pasta or rice. We like it over cheese tortelini.

CHEESY BACON-STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil, then sprinkle 3 pinches bread crumbs across the bottom.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 11 minutes. Drain bacon slices on paper towels.
• Filet chicken breasts 90% of the way through and open like a hot dog bun. Spread 2 tablespoons chopped Parmesan cheese on one side of each breast. Top each with a bacon slice and 1 1/2 tablespoons shredded Parmesan.
• Close the breasts. Dip in beaten egg, then in bread crumbs. Place in the prepared baking dish. Sprinkle remaining shredded Cheddar over top.
• Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

FOUR CHEESE STUFFED CHICKEN BREASTS

Steps:

• In a medium bowl, combine cheeses, parsley and crumbs.
• Rinse and pat chicken breasts dry.
• Bone breasts without removing skins; halve breasts carefully.
• Separate skin from flesh of each breast, leaving one side attached.
• Spoon cheese mixture between skin and flesh of each breast.
• Tuck skin edges under the breast; secure with wooden picks.
• Place breasts, skin side up, in a shallow baking dish, brush with melted butter.
• Bake uncovered in a 350°F.
• oven 40 to 45 minutes, basting occasionally with juices.