Chicken Little Stuffed Eggs Food

SKINNY STUFFED CHICKEN

Steps:

• Preheat the oven to 365 degrees F (185 degrees C).
• Slice chicken breasts open, making a pocket. Stuff cheese crumbles into the chicken breasts and place in a square baking dish. Sprinkle with salt and white pepper.
• Combine artichokes, mushrooms, 1/4 cup white wine, and capers in a small skillet over high heat. Stir in basil and rosemary and cook until all liquid has evaporated, 5 to 10 minutes. Set aside.
• Mix cream of chicken soup and remaining 1/4 cup wine together in a bowl.
• Pour artichoke mixture into baking dish. Pour cream of chicken soup mixture into baking dish.
• Mix stuffing mix and olive oil cooking spray in a bowl. Spread mixture into the baking dish.
• Bake in the preheated oven until bubbly in the middle and chicken is no longer pink in the centers, about 35 minutes.

ASIAN STUFFED EGGS

Steps:

• Cut the fat rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard boiled eggs upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of the egg off the pointed ends so they will stand upright.
• Break the egg yolks up a little bit using a fork. Add the ginger, scallions, garlic, tamari, hot sauce, mayonnaise and pepper. Mash until smooth and check the seasonings, adjusting if necessary.
• Fill the egg whites, overstuffing them a little.
• Garnish the eggs with whole cilantro leaves or finely chop the cilantro and sprinkle over the eggs. Enjoy!

STUFFED EGGS

Steps:

• Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
• Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
• Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

LEMON-DILL CHICKEN SALAD-STUFFED EGGS

Steps:

• Sprinkle chicken evenly with 1 teaspoon salt and the pepper.
• Grill, covered with grill lid, over high heat (400 to 500 degrees) 6 to 8 minutes on each side or until done.
• Let stand 15 minutes, cover and chill at least 30 minutes.
• Slice hard-cooked eggs in half lengthwise;carefully remove yolks, keeping egg white halves intact. Reserve egg yolks for another use.
• Stir together mayonnaise,next 4 ingredients and remaining 1/2 teaspoon salt in a large bowl.
• Pulse cooked chicken, in batches,in food processor 3 to 4 times, or until shredded;stir in mayonnaise mixture until blended.
• Spoon chicken mixture evenly into egg white halves.
• Cover and chill at least 1 hour.