BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS
I've taken the classic flavors of broccoli Cheddar soup and transformed them into a filling for baked chicken breasts. But feel free to grab whatever cheese, herbs and spices you've got and use those instead. This recipe would also work great with cauliflower and/or any type of cheese that has a decent melt factor. Firmer cheeses like Parmesan and Gruyère would be welcome additions, but I'd steer clear of anything that's extra-soft (think Brie or mascarpone) because we want the filling to stay intact.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
FROZEN CHICKEN BREASTS IN MICROWAVE
How I cook frozen breasts without defrosting them. I normally don't think two days in advance to thaw them :-) The time will differ slightly based on the thickness of your breasts and the wattage of your microwave. IQF = individually quick frozen.
Provided by Random Rachel
Categories Chicken Breast
Time 20m
Yield 2 lbs cooked breast, 1 1/2 cups broth
Number Of Ingredients 2
Steps:
- Layer frozen breasts in a round pie or casserole dish. (Try to fit as many on the bottom as possible.) Add enough water to cover the top layer at least half way. Cover with tight fitting lid, or saran wrap.
- Microwave on high for 10 minutes. Let them sit for about 3 minutes, and then check on them (watch out for the steam, I always burn myself.)
- Remove the cooked breasts from the bottom to a separate dish, recover the remaining breasts and cook for an additional 3-4 minutes depending on the thickness.
- Use in whatever recipe as you desire - the water turns into a decent broth.
- Update: I decided to try this with some frozen, skin on and bone in thighs. It was a terrible mistake - the bones apparently make the cooking time considerably longer (upwards of 45 minutes.) I would recommend just sticking with boneless skinless :-).
Nutrition Facts : Calories 517.6, Fat 11.8, SaturatedFat 2.6, Cholesterol 290.6, Sodium 526.9, Protein 96.4
MICROWAVE BROCCOLI-STUFFED CHICKEN BREASTS
Extremely versatile, easy and elegant. Stuffed with ham, broccoli and cheese and served with a cheese sauce. Good source of vitamins A & C, niacin, calcium & iron.
Provided by littleturtle
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Drain broccoli well; combine with green onions and 1/2 cup cheese in a large bowl and mix.
- Pound each chicken breast half to 1/4-inch thickness, and top each with a piece of ham and 1/6 of broccoli mixture.
- Fold chicken in half over filling; tuck thinner ends under (use toothpicks to hold in filling if necessary).
- Mix bread crumbs, parsley, and paprika.
- Brush about a tablespoon of melted butter over chicken, and coat with seasoned crumbs.
- In a 13"x9" baking dish, cook chicken, covered loosely with waxed paper, on High 10 to 12 minutes (until fork tender) (High heat on my microwave is 800 watts.).
- Let stand, covered, while preparing sauce.
- In a 1-quart bowl, stir together remaining 2 tbsp butter, flour, salt, and pepper.
- Stir in milk gradually; cook on High 3 1/2 minutes or until boiling, stirring twice.
- Add remaining cheese, whisking until melted; serve with chicken.
Nutrition Facts : Calories 359.4, Fat 17.7, SaturatedFat 9.8, Cholesterol 120.5, Sodium 414, Carbohydrate 9.6, Fiber 1.9, Sugar 1.2, Protein 39.5
MICROWAVED STUFFED CHICKEN BREASTS
A good way to cook these in summer when its too hot for the oven. Cooked in a 700wt oven. This recipe comes from my copy of microwave cooking by Alison Holst. A well known cookery book writer in New Zealand. I have been making this regularly for years. You may have to adjust times depending on your oven.
Provided by Jen T
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make the savoury crumbs by melting the first measusure of butter in a flat bottomed dish about 20-30 diameter, in microwave for about 30 secs.
- Stir in the crumbs and the parsley.
- Microwave uncovered on high for 2-4 mins until the crumbs brown, stirring often once they start changing colour. The crumbs become crisp & crunchy as they cool.
- Place breasts between 2 sheets of plastic & pound gently with a rolling pin until they are double original length & width.
- Melt the 50g of butter in a small container and add 1Tbsp of this to the chopped bacon, mushrooms & soft breacrumbs. Mix well.
- Cover and cook on high for 3mins, stirring or shaking after 1 minute.
- Remove top layer of plastic from the breasts and place some filling on each breast.
- Roll up and secure with toothpicks.
- Dust lightly with flour, then dip in beaten egg, then roll in the savoury crumbs.
- Arrange breasts evenly in a circle on a flat dish.
- Pour over remaining melted butter and 'bake' uncovered on high for approx 8mins.
- Stand 2-3 minutes before serving.
- Either leave whole to serve or cut into slices.
- Serve either with hot vegetables or a salad.
Nutrition Facts : Calories 534.5, Fat 21.2, SaturatedFat 10.5, Cholesterol 159.5, Sodium 634.5, Carbohydrate 45.7, Fiber 2.8, Sugar 3.7, Protein 38
FESTIVE STUFFED CHICKEN
Use leftover ingredients from Christmas including Boursin cheese, cranberry jelly and stuffing in this festive dish. Ideal for casual entertaining
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the stuffing mix, tip into a roasting tin, drizzle over the olive oil, season and roast for 30 mins.
- Cut the chicken breasts in half horizontally, carefully cutting halfway through, and open them out like a book. Spread 1 tbsp Boursin cheese and ½ tbsp cranberry inside each chicken breast. Close the breasts, then wrap each in a slice of Parma ham. Line a baking tray with foil and put the chicken breasts on top. Once the potatoes have been cooking for 10 mins, put the chicken tray in and cook for the remaining 20 mins.
- Remove the chicken and potatoes, and toss the potatoes with the lemon juice and rocket. Serve the oozing chicken breasts with the potatoes on the side.
Nutrition Facts : Calories 589 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 2.5 milligram of sodium
CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN
Amp up this dinner party classic by stuffing three types of cheese, spinach and mushroom into the chicken and wrap with prosciutto. It's modern retro
Provided by John Torode
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
- Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
- Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
- To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.
Nutrition Facts : Calories 397 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium
CHICKEN BREAST WITH STUFFING
Add a salad or a steamed veggie and you'll have a hearty meal for one with this tender baked chicken and tasty herb stuffing. "You can remove the skin from the chicken breast if you like," notes Bobby Taylor of LaPorte, Indiana.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 1 serving.
Number Of Ingredients 11
Steps:
- Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 411 calories, Fat 21g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 948mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
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