Four Cheese Stuffed Chicken Breasts Food

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.

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.

BACON & CHEESE STUFFED CHICKEN BREAST

Steps:

• Heat oven to 350°F.
• Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with combined American cheese blend and bacon. Press cut edges of pockets together to seal.
• Whisk egg in pie plate. Combine cilantro and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in cilantro mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
• Bake 20 to 25 min. or until chicken is done (165ºF).

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.

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.

STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 375 degrees.
• Flatten chicken between plastic, to 1/4 inch thick.
• In large bowl, beat cream cheese with spinach, roasted red pepper, garlic, parmesan, nutmeg, salt and pepper until combined.
• Spoon equal amount of mixture across narrow end of each breast.
• Roll jelly roll style tucking in the ends.
• Dip in flour, next the beaten egg; roll in breadcrumbs.
• In baking dish arrange chicken seam side down in one layer.
• At this point refrigerate a few hours so your breading will adhere to the rolls.
• When ready to cook; remove from refrigerator.
• Drizzle with melted butter.
• Bake 45-50 minutes or until golden brown.
• *****After 30 minutes lower oven to 350*.
• I told you these were versatile.
• Go for brie cheese, chopped mushrooms, ham,.
• pine nuts, pistachios, crab meat etc.Try whatever you fancy.It will be a hit!

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.

STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 350°F.
• Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with cheese, chorizo and nuts. Press cut edges of pockets together to seal.
• Whisk egg in pie plate. Combine parsley and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in parsley mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
• Bake 20 to 25 min. or until chicken is done (165ºF).

KETO CREAM CHEESE STUFFED CHICKEN BREAST

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!