Graces Stuffed Chicken Breasts Food

BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
• Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave for 2 minutes. Remove the broccoli to paper towels, drain very well and let cool slightly.
• Chop the broccoli into small, pea-sized pieces then return it to the bowl. Add the Cheddar, cream cheese, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until well combined.
• Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket horizontally into each chicken breast without cutting all the way through to the other side.
• Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
• Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper and any other preferred spices.
• Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add 2 of the chicken breasts to each skillet. Cook the chicken until seared on one side, about 3 minutes, then flip it once and cook until seared on the other side, 2 to 3 minutes.
• Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165 degrees F, 10 to 15 minutes.
• Remove the chicken breasts from the oven and serve.

GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

GRACE'S STUFFED CHICKEN BREASTS

Steps:

• 1. TAKE EACH CHICKEN BREAST AND SLICE ALMOST ALL THE WAY THREW. BUT DON'T CUT ALL THE WAY THREW.
• 2. STUFF WITH UR FAVORITE STUFFING RECIPE[OR STOVE TOP SAGE] THEN TAKE AND PUT 2 TOOTH PICKS IN EACH STUFFED CHICKEN BREAST TO KEEP THEM CLOSED.
• 3. SPRINKLE WITH SEASONING AND PLACE IN PAN LINED WITH FOIL. CUT THE ONION INTO 4'S AND PUT IN PAN. PUT A LITTLE WATER IN IT, NOT A LOT U WILL HAVE SOGGIE DRESSING
• 4. COVER WITH FOIL AND PUT IN PREHEATED OVEN. BAKE ABOUT 1 TO 1HOUR AND 20 MINS. MINE WAS ALWAYS DONE IN A HOUR. THEN SERVE HOT.

STUFFED CHICKEN BREASTS

Steps:

• With a slender knife cut a 3-inch pocket along length of thickest side of chicken (or have a butcher do this for you). In a mixing bowl combine the cheese with chopped herbs of your choice and season to taste with salt and pepper. Stuff a quarter of this mixture into each pocket and secure pocket with toothpicks.
• Season the outside with salt and pepper. Heat the olive oil in a non-stick pan and saute the chicken, skin side down for 5 to 6 minutes over moderate heat. Turn over and cook for 5 minutes longer or until chicken is cooked through. Remove toothpicks and serve over the salad.
• Variation: instead of the cheese and herbs, stuff each chicken breast with about 2 to 4 tablespoons of another mixture which might include one or several ingredients such as slivered roasted peppers, pitted good black olives, sun-dried tomatoes, capers, anchovies, hot chilis, or other cheeses such as Mozzarella or Fontina.

STUFFED CHICKEN BREASTS

Steps:

• Pound chicken breasts between wax paper until thin. Season with salt and pepper.
• Combine margarine with herbs. Spread mixture on the inside of chicken. Place slice of cheese on each piece of chicken and roll. Secure with a toothpick.
• Cover chicken with flour lightly and completely. Dip in egg. Roll in bread crumbs.
• Place in a pan and bake at 375 degrees for 15 minutes. Pour wine over chicken and bake 20 to 25 minutes longer.