STUFFED CHICKEN BREASTS
My family loves to scoop up the extra wine and cheese that melts out into the bottom of the pan and pour it over their rice.
Provided by cookiedog
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 583.9, Fat 30.5, SaturatedFat 12.1, Cholesterol 214.3, Sodium 705.3, Carbohydrate 26.4, Fiber 1.5, Sugar 2.3, Protein 46
KALE-STUFFED CHICKEN BREASTS FOR TWO
Have a go-to romantic date or galantine meal on hand with our Kale-Stuffed Chicken Breasts for Two. You can't go wrong with a juicy chicken breast and the deliciously earthy flavor of kale to satisfy anyone.
Provided by My Food and Family
Categories Home
Time 1h
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Bring water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Add kale, stuffing mix and peppers; mix well. Cover. Remove from heat. Let stand 5 min.
- Place chicken, top sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam sides down, in 8-inch square baking dish; brush with remaining dressing.
- Bake 35 min. or until chicken is done. Top with cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
CREAMY KALE & CHICKEN TRAYBAKE
A one-pan supper with bacon-wrapped, succulent chicken breasts and a garlicky, mascarpone stuffing. This everyday recipe is 3 of your 5-a-day and rich in fibre, folate and vitamin C
Provided by Jemma Morphet
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Bring a pan of water to the boil and cook the kale for 4 mins until tender. Rinse under cold water, squeeze dry with your hands, then whizz in a food processor with the lemon zest, mascarpone, garlic and seasoning.
- Cut a long slit in the side of each chicken breast, open it up and stuff with the creamy kale. Gently stretch each rasher of bacon and wrap three around each chicken breast.
- Toss the vegetables with the oil on a baking tray. Nestle the chicken on top, season and bake for 20-25 mins (depending on the size of the breasts), giving the veg a stir halfway through. Check the chicken is cooked, then place on a plate to rest, covered with foil. Cook the veg for 10 mins more, then serve with the chicken and lemon wedges.
Nutrition Facts : Calories 739 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 28 grams sugar, Fiber 15 grams fiber, Protein 47 grams protein, Sodium 2.4 milligram of sodium
SUN-DRIED TOMATO, KALE AND FETA STUFFED CHICKEN BREASTS
These sun dried tomato, kale, and feta Stuffed chicken breasts are impressive enough to serve to guests but easy enough to make for weeknight family dinners. You won't believe how simple and delicious these are!
Provided by Rachel Gurk
Categories Chicken
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Heat olive oil in a medium skillet over medium heat. Add the onion and cook until softened, 3-4 minutes. Add garlic and cook until fragrant, about one minute. Reduce heat to medium low and add kale and stir until wilted, about 2-3 minutes.
- Transfer to a bowl to cool, then add the sun-dried tomatoes and feta and season with salt and pepper.
- Melt the butter in the same frying pan over medium-low heat, turn off the heat and add panko breadcrumbs and oregano. Toss to combine all ingredients.
- Spray a 9×13 baking dish with nonstick cooking spray. Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is known as butterflying. Place in baking dish and stuff with sun-dried tomato mixture, letting the stuffing overflow at the edges if needed.
- Top with the panko breadcrumb mixture. Bake until the juices run clear and internal temperature registers at 165°F, about 25-35 minutes.
Nutrition Facts : ServingSize 1 8 oz. chicken breast, Calories 325 kcal, Carbohydrate 28 g, Protein 18 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 57 mg, Sodium 486 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 7 g
KALE AND SUNDRIED TOMATO STUFFED CHICKEN
A simple yet flavorful chicken recipe made with just 4 ingredients. This Kale and Sundried Tomato Stuffed Chicken is a hit for an easy weeknight dinner or a fancy weekend dinner party.
Provided by Davida Lederle
Categories Dinner
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Over medium heat, place kale in a large pan or pot and top with 1 tbsp of olive oil and 1/3 cup of water.
- Cover and let steam for 2 minutes.
- Remove top and sauté for several more minutes, until all kale has wilted.
- Add in sundried tomatoes and cook for 3 more minutes. Set aside.
- Slice chicken pieces in half (horizontally - the long way) and using a mallet, pound chicken slices to make them thinner. You want 8 thin chicken breasts.
- Crumble a tablespoon or so of goat cheese onto each piece of chicken and top with about 2 tablespoons of the kale and sun-dried tomato mixture.
- Roll up pieces and place seam side down in a baking dish.
- Top with freshly ground salt and pepper.
- Bake for 20-25 minutes or until chicken has cooked all the way through and is no longer pink.
- Serve warm.
KALE-STUFFED CHICKEN BREASTS
Steps:
- Cut each whole chicken breast into two halves, following the line that separates the two sides. Trim the breasts of fat and cartilage. Using a sharp knife, make a deep pocket in each half of the chicken breast by slicing it horizontally from the thick end to the thin end on the underside of the breast. Do not cut all the way through to the other side.
- Divide the stuffing into 6 equal portions, about 1/3 cup each. Fill each pocket with the stuffing. Press the edges of the chicken together, securing the filling inside the chicken. Do not flatten the breast. Refrigerate the stuffed breasts until you are ready to bread and bake them.
- Position a rack at the top of the oven and preheat the oven to 450˚F.
- Combine the bread crumbs, cheese, parsley, and 1/2 teaspoon each of the salt and pepper in a food processor or by hand; be sure the bread crumbs are finely ground. With the processor running, drizzle in the olive oil and hot sauce. Process until the bread crumbs are coated in the oil, about 15 seconds.
- In three separate bowls, place the bread crumb mixture, flour, and egg. Add the milk to the egg and whisk to combine. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to the flour and mix well.
- Place a rimmed baking sheet in the oven for 5 minutes.
- Dredge one stuffed chicken breast in the flour and shake off any excess. Coat the chicken in the egg and then the bread crumbs, pressing the bread crumbs lightly to coat the breast evenly. Repeat the process with each piece. Remove the pan from the oven and place the chicken pieces on the hot pan.
- Bake for 25 to 30 minutes, or until the bread crumb coating is golden brown and a meat thermometer inserted in the thickest part of the chicken reads 165˚F. (Be sure to test the temperature of the chicken meat and not the stuffing.) If you have a convection oven, turn it on for this recipe, as it turns the chicken breasts a beautiful brown color, but reduce the cooking time to 20 minutes.
- Serve the chicken breasts immediately, cut into thick slices, or let them cool and serve at room temperature.
- Kale and Tapenade Stuffing
- In a medium saucepan, heat the olive oil over medium-low heat. Add the shallots and sauté for 1 minute. Add the kale, salt, and pepper and sauté for 2 minutes, or until the kale is softened. Remove the kale from the heat, add the cheeses and tapenade, and gently combine. Refrigerate the stuffing for at least 1 hour and up to 3 days.
- Make Ahead
- The cooked chicken breasts may be refrigerated for up to 3 days. Allow them to return to room temperature before serving or reheating them, covered, for 15 minutes in a 400˚F. oven. Uncover and continue baking for an additional 5 to 10 minutes before serving.
SPICY KALE AND CORN STUFFED CHICKEN BREASTS
Superfood kale and sweet corn create a duo rich in vitamin A. The pepper jack cheese adds tons of spice while binding the stuffing for the chicken. If spicy's not your thing, try Monterey Jack or Havarti cheese instead for creamy without the heat.
Provided by Food Network Kitchen
Categories main-dish
Time 34m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.
- Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.
- Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
- Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.
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- Choosing the right chorizo in my opinion is the most important part of this recipe. I usually like the ground uncooked stuff, but certain brands of the cured/smoked kind are tasty too. Some brands are a little too smokey/sweet and come off hammy to me.
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