Crunchy Cheese Stuffed Chicken Food

CHEESE-STUFFED CHICKEN BREASTS

Cheese-Stuffed Chicken Breasts image

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

Ingredients

1 teaspoon dried parsley flakes
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
4 boneless chicken breasts, pounded to 1/4-inch thickness and frozen for 15-20 minutes for ease in handling
4 slices swiss cheese
1/4 cup all-purpose flour
1/2 cup seasoned dry bread crumb
2 tablespoons grated parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper
2 eggs, slightly beaten
crisco nonstick cooking spray

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.

CHEESY CHICKEN NUGGETS RECIPE BY TASTY

Cheesy Chicken Nuggets Recipe by Tasty image

Here's what you need: ground chicken, salt, pepper, mozzarella cheese, panko breadcrumbs, dried oregano, flour, eggs, oil

Provided by Tasty

Categories Appetizers

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 lb ground chicken
salt, to taste
pepper, to taste
½ lb mozzarella cheese, cubed
1 cup panko breadcrumbs
dried oregano, to taste
½ cup flour
2 eggs
oil, for frying

Steps:

First, season the ground chicken with salt and pepper.
Grab a handful of ground chicken and roll into a rough ball shape, place a cube of cheese in the center and wrap the ground chicken around it. Form it into a chicken nugget shape. Set aside.
Season the panko with oregano.
Take the chicken nuggets and coat with flour, dip in egg and cover with the panko/oregano mix.
Deep fry in the oil until browned and crispy.
Enjoy!

Nutrition Facts : Calories 639 calories, Carbohydrate 37 grams, Fat 33 grams, Fiber 0 grams, Protein 48 grams, Sugar 2 grams

STUFFED CHICKEN PARMESAN RECIPE BY TASTY

Stuffed Chicken Parmesan Recipe by Tasty image

Here's what you need: chicken breasts, salt, mozzarella cheese, flour, eggs, bread crumbs, oil, tomato sauce, grated parmesan cheese, fresh basil

Provided by Alvin Zhou

Categories Dinner

Yield 3 servings

Number Of Ingredients 10

Ingredients

3 chicken breasts, boneless and skinless
salt, to taste
1 cup mozzarella cheese
2 cups flour
6 eggs, beaten
2 cups bread crumbs
1 cup oil, for frying
3 cups tomato sauce
½ cup grated parmesan cheese
2 tablespoons fresh basil

Steps:

Season chicken with salt.
Cut a pocket into each chicken breast.
Stuff the pockets evenly with the mozzarella cheese.
Press the edges of the chicken together to seal the pocket.
Separate the flour, eggs, and bread crumbs into 3 separate bowls.
Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
Fry the chicken until golden brown on both sides.
Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
Bake for 20 minutes.
Enjoy!

CREAM CHEESE, GARLIC, AND CHIVE STUFFED CHICKEN

Cream Cheese, Garlic, and Chive Stuffed Chicken image

Butterflied chicken breasts are stuffed with a garlic, chive, and cream cheese mixture, wrapped with a slice of bacon, and topped with butter. Very delicious and easy to make!

Provided by Eireann

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese, softened
2 tablespoons dried chives
1 clove garlic, minced
4 skinless, boneless chicken breast halves, butterflied
4 slices turkey bacon
2 tablespoons butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 401.3 calories, Carbohydrate 2 g, Cholesterol 152.4 mg, Fat 30 g, Protein 30.3 g, SaturatedFat 17.2 g, Sodium 377.4 mg, Sugar 0.3 g

CRISP STUFFED CHICKEN CUTLETS

Crisp Stuffed Chicken Cutlets image

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

Ingredients

6 boneless, skinless chicken cutlets (about 1 1/4 pounds total)
Kosher salt
Freshly ground black pepper
2 large egg whites
2 tablespoons cornstarch
1 tablespoon chopped parsley
2 teaspoons minced garlic
Dijon mustard
1 1/2 ounces thinly sliced provolone cheese (1 1/2 slices)
1 1/2 ounces thinly sliced ham (1 1/2 slices)
3 tablespoons sauerkraut, packed, more for serving
3/8 teaspoon caraway seeds
2 cups plain bread crumbs
2 tablespoons extra virgin olive oil, for frying

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

BROCCOLI CHEESE STUFFED CHICKEN

Broccoli Cheese Stuffed Chicken image

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

Ingredients

3 thin chicken breast cutlets
salt and ground black pepper to taste
3 wedges spreadable garlic and herb cheese (such as The Laughing Cow®), softened
1 cup frozen broccoli florets, thawed and finely chopped
¼ cup shredded sharp Cheddar cheese
8 toothpicks, or as needed
1 ½ tablespoons all-purpose flour
½ teaspoon paprika
1 tablespoon olive oil

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

CRISPY CHICKEN BREASTS STUFFED WITH MUSHROOMS AND GOAT CHEESE

Crispy Chicken Breasts Stuffed with Mushrooms and Goat Cheese image

Provided by Anne Burrell

Categories main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Extra-virgin olive oil
2 shallots, finely chopped
Kosher salt
2 chicken livers, finely chopped
1 pound wild mushrooms, stemmed and finely chopped (any kind you like; shiitake, oyster or cremini are great)
3/4 cup dry white wine
4 ounces goat cheese, at room temperature
1/2 bunch fresh chives, finely chopped
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 eggs beaten with 2 tablespoons water
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon butter

Steps:

For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently.
Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool.
Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve.
Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken.
Squeeze the mushroom filling into each chicken breast.
In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken.
When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter.
Plate the chicken and spoon the pan sauce over the chicken.