EASY STUFFED CHICKEN BREAST RECIPE
In just over 20 minutes, you can make this easy stuffed chicken breast recipe with a tasty mixture of cheese, spinach, walnuts, sundried tomatoes and fresh herbs! A winner every time!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Make the filling. In a mixing bowl combine the ricotta cheese, mozzarella, Parmesan, chopped walnuts (save ¼ cup walnuts for later), spinach, sundried tomatoes, parsley, garlic and oregano. Add a pinch of kosher salt and black pepper. Drizzle with a little bit of extra virgin olive oil. Mix until well combined.
- Pat the chicken breast dry and season on both sides with Kosher salt and black pepper.
- Now, you need to make a pocket in each chicken breast. Lay a chicken breast flat on a cutting board. Place a hand firmly on top of the breast. Insert a good chef's knife in the thickest part of the breast and cut through to make a pocket about 3 to 4 inches wide (only cut ¾ of the way in or you will split the chicken breast).
- Spoon the stuffing mixture into the pocket of each chicken breast (try to equally divide the stuffing among all four pieces).
- In a large cast iron skillet, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the chicken in and cook on one side for 5 to 7 minutes, then turn over and cook on the other side for another 5 minutes or so (chicken's internal temperature should register 165 degrees F).
- Remove from heat and allow the chicken 3 to 5 minutes to rest. If you like, slice the chicken up into smaller pieces and garnish with the remaining walnuts, a bit of parsley and sundried tomatoes. Enjoy!
Nutrition Facts : Calories 259.3 kcal, Carbohydrate 4.3 g, Protein 24.2 g, SaturatedFat 4.4 g, Cholesterol 66 mg, Fiber 1.9 g, ServingSize 1 serving
LEEK AND HERB STUFFED CHICKEN
You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique. It makes great use of leeks, an aromatic that's uncommon on the dinner table, but easy to find. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small skillet, saute leeks in oil until almost tender. Add the rosemary, thyme, salt and pepper; saute 1 minute longer. Remove from the heat; cool., Flatten each chicken breast half to 1/4-in. thickness; top with leek mixture. Roll up and secure with toothpicks. , In a small shallow bowl, combine the pecans, bread crumbs, rosemary, thyme, salt and pepper. Brush mustard over chicken, then coat with pecan mixture. Place seam side down in a greased 11x7-in. baking dish. Drizzle with oil. , Bake, uncovered, at 375° for 35-40 minutes or until the chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 333 calories, Fat 15g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 929mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
LIME-HERB STUFFED CHICKEN
Make and share this Lime-Herb Stuffed Chicken recipe from Food.com.
Provided by Jen Hill
Categories Whole Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Remove neck and giblets from inside of chicken. Rinse thouroughly, inside and out, then pat dry.
- Stuff chicken with limes, onion and herbs, as much as will fit without packing too tightly.
- Coat skin of chicken with olive oil, brushing or misting over whole surface. This makes the skin nice and golden crisp. Sprinkle salt and freshly ground black pepper over skin to taste. Rub it in for great flavor.
- Place chicken in a roasting pan or casserole. Use a roasting rack if you have one. Spread any remaining stuffing around the chicken in the pan and fill with one cup water.
- Bake chiken 15- 20 minutes per pound, basting if necessary (it shouldn't be.) Remove from oven and let 'rest' for an additional 15 minutes before carving.
- Optional: This is a busy weeknight favorite for me and I often make it at the last minute. If you are better at planning ahead, you can marinate the chicken for a more intense lime taste. Use lime juice, olive oil, garlic cloves, scallions, grated peel (no white attached) of 1 lime, freshly ground black pepper, salt, dry mustard, ground coriander (or whole seeds, if you can find it in an ethnic market) and marinate for 6 - 12 hours in the fridge.
GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
- With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
- When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 447 milligrams, Sugar 0 grams, TransFat 1 gram
ROASTED LIME CHICKEN
The subtle citrus flavor infused throughout this moist and baked lime chicken makes it a frequent request for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley. -Kathy Lewis-Martinez, Spring Valley, California
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours., Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken., Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 165°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.
Nutrition Facts : Calories 341 calories, Fat 19g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 629mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
LIME HERB CHICKEN
"This is a tangy recipe for chicken," writes Jennifer Partin of Repton, Alabama. "The lime juice is key."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; marinate for 15 minutes. Set aside remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat for 40-45 minutes or until juices run clear, basting occasionally with 1/2 cup reserved marinade. Brush remaining marinade over chicken just before serving.
Nutrition Facts : Calories 313 calories, Fat 20g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 463mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein.
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