STUFFING-COATED CHICKEN
I found this recipe in an old church cookbook, and it quickly became a favorite. I've used the microwaves at work to reheat left over for lunch. When the aroma of garlic and Parmesan cheese grabs the attention of coworkers, they all ask for the recipe. -Patricia Inman Litchfield, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a shallow dish, combine the stuffing crumbs and Parmesan cheese. In another shallow dish, combine butter and garlic. Dip chicken in butter mixture, then coat with stuffing mixture. Place in a greased 13x9-in. baking dish. , Sprinkle with remaining stuffing mixture and drizzle with remaining butter mixture. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 193 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
CRISP STUFFED CHICKEN CUTLETS
The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread crumbs and fried. Her recipe mostly follows that lead, but instead of pounding the breasts and rolling them up with the stuffing, she used thin cutlets of chicken and layered the stuffing between two of them, sealing them together with an egg mixture. Fried to a golden hue, the dish is both crunchy and greaseless. The crumbs insulate the delicate meat and help keep it from overcooking.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
- Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
- Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
- Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.
Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 32 grams, Carbohydrate 60 grams, Fat 50 grams, Fiber 5 grams, Protein 91 grams, SaturatedFat 14 grams, Sodium 1208 milligrams, Sugar 5 grams, TransFat 0 grams
ONE-DISH CHICKEN AND STUFFING BAKE
This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix water and butter. Add stuffing. Mix lightly.
- Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
- Mix soup, milk and parsley. Pour over chicken. Cover.
- Bake at 400 degrees F for 30 minutes or until done.
STUFFING STUFFED CHICKEN BREASTS
I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
CRISPY JUICY OVEN-FRIED CHICKEN BREASTS
This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.
Provided by Judy in Delaware
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
- Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
- Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 52 g, Cholesterol 112.2 mg, Fat 12.8 g, Fiber 2.9 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1178.1 mg, Sugar 7.4 g
CHICKEN BREASTS STUFFED WITH PERFECTION
What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.
Provided by PREGOCOOK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 2h45m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
- Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
- In a large bowl, stir together the feta and sour cream. Set aside.
- Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
- Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
- Bake, uncovered, in a preheated oven for 25 minutes.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 34.7 g, Cholesterol 119 mg, Fat 35.2 g, Fiber 5.1 g, Protein 43.4 g, SaturatedFat 13 g, Sodium 1516.6 mg, Sugar 8.6 g
OVEN ROASTED STUFFED CHICKEN BREASTS
This recipe always impresses dinner guests! Chicken breasts are stuffed with a ricotta cheese and walnut mixture.
Provided by Julie1271
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
- Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
- Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 9 g, Cholesterol 65.2 mg, Fat 22.6 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 217.2 mg, Sugar 1 g
CRISPY STUFFING-COATED CHICKEN BREASTS
Make and share this Crispy Stuffing-Coated Chicken Breasts recipe from Food.com.
Provided by CookingONTheSide
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees; spray 13x9-inch (3 quart) glass baking dish with cooking spray.
- Place stuffing crumbs in resealable food storage plastic bag; seal bag and coarsely crush with rolling pin.
- In shallow bowl or pie plate, mix stuffing crumbs and butter.
- In another shallow bowl, beat egg and half-and-half with fork until well mixed.
- Dip chicken into beaten egg, then coat with stuffing mixture.
- Place in baking dish.
- Bake 30-40 minutes or until juice of chicken is clear when center of thickest part is cut.
Nutrition Facts : Calories 223, Fat 11.1, SaturatedFat 6.2, Cholesterol 127.8, Sodium 147, Carbohydrate 0.5, Sugar 0.1, Protein 28.7
STOVE TOP COATED CHICKEN
Chicken Breasts coated in Crunchy Stovetop Stuffing. Yum! I got this from a friend who's husband loves Fried Chicken. It's quick, it's easy and it's not deep fried... so it's a winner in my book!
Provided by kelycarter_
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Pour Stuffing mix into a plastic bag and use a rolling pin to crush the bread cubes into a fine mixture. (This can also be done alot faster with a food processor if you have one). You want to "break-down" most of the large pieces or they will become too hard after cooking.
- Mix the melted butter into the Crumb mixture until well combined. Pour the crumbs onto a plate.
- Pour the can of soup a bowl and give it a quick stir to loosen the texture. Dip the chicken breasts into soup and coat well.
- Dredge the soup coated chicken breasts in the crumb mixture. Make sure the breasts are fully coated with the crumbs.
- Place chicken on a lightly sprayed cookie sheet making sure the pieces do not touch.
- Bake for 30-45 minutes until chicken is fully cooked. (bake time depends on thickness of chicken breasts).
STUFFING-COATED BAKED CHICKEN
Cooking for yourself or a crowd can be pretty difficult if you have to alter recipe sizes (unless you have Zaar to do it for you!) This recipe is soo simple to multiply, you can do it for one or one hundred!
Provided by Redneck Epicurean
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Wash the chicken breasts and pat dry. Salt and pepper to taste.
- In a shallow bowl, pour the soup and completely coat the chicken breasts with the soup. Let it sit for a few minutes.
- Place the stuffing mix in a zip-top bag and crush slightly with a rolling pin. Place each breast in the bag and toss to make sure each is coated well. It might work better for you to pour the crumbs in a bowl and roll the breasts.
- Place the breasts in a shallow baking dish sprayed with non-stick spray and drizzle with the melted butter.
- Bake at 375 uncovered until the juices run clear.
Nutrition Facts : Calories 308.1, Fat 15.8, SaturatedFat 6.4, Cholesterol 93, Sodium 1089.6, Carbohydrate 10.7, Sugar 0.8, Protein 29.8
NO-FUSS CRISPY CHICKEN
This crispy coated chicken dinner tastes so delicious you'll never guess it is a smart choice.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Mix crumbs, cheese and basil on plate. Dip chicken in crumb mixture, turning over to evenly coat both sides of each piece; set aside.
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until golden brown on both sides and cooked through (165°F).
- Meanwhile, prepare stuffing as directed on package. Serve with the chicken and vegetables.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 3.5 g, TransFat 2 g, Cholesterol 65 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
SOUR CREAM AND STUFFING CRUSTED CHICKEN
This one is soooooooo good! Chicken comes out super moist and tender. Another recipe from my Mom. This will be one you'll be again and again once you try it. Make sure to use the regular stuffing, not the cubed kind. This recipe works well with Perdue thin sliced chicken as well. Just depends on how thick you want the chicken to be. Sour cream and stuffing amounts are not exact. If you use more chicken you will need more of each.
Provided by Kristi
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash chicken and pat dry.
- Smother sour cream on both sides of the chicken.
- Sour cream needs to be slathered on thick.
- Dump stuffing mix out onto a flat plate.
- Press sour cream coated chicken into stuffing so that you cover both sides of chicken with as much stuffing as possible.
- Heat 1/2 stick of butter in the bottom of a large casserole baking dish until melted.
- Add chicken to the dish and bake at 350 for 30 minutes.
- Remove from oven and put another 1/2 stick of butter into dish.
- Flip chicken over and bake for another 30-45 minutes (cook time may vary depending on how thick the chicken you use is).
- Enjoy!
Nutrition Facts : Calories 693.1, Fat 52.5, SaturatedFat 29.6, Cholesterol 268.5, Sodium 561.6, Carbohydrate 3.5, Sugar 4.2, Protein 50.9
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