PANCETTA AND MUSHROOM-STUFFED CHICKEN BREAST
I was inspired by a stuffed chicken Marsala dish I had at a restaurant and wanted to come up with my own version using a different flavor profile. -Ashley Laymon, Lititz, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels., In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in mushrooms; cook until tender, 1-2 minutes. Add 1/8 teaspoon salt and 1/8 teaspoon pepper., Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 2 tablespoons pesto; layer with 1 slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing filling; secure with toothpicks. Sprinkle with remaining salt and pepper., Transfer to a greased 13x9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks before serving.
Nutrition Facts : Calories 420 calories, Fat 25g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 1013mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.
CHICKEN BREAST STUFFED WITH ASPARAGUS, PROVOLONE AND PROSCIUTTO
This simple recipe takes only about an hour. Delicious and light. I don't submit many recipes, but my wife insisted I submit this one. It is a "winner".
Provided by Classic Chef
Categories Chicken Breast
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease an 8x8 (or larger) baking dish.
- Place each breast in a 1 gallon storage bag on a solid, flat surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4" to 3/8". Sprinkle each side with salt and pepper.
- Wrap 4-6 asparagus spears with Prosciutto, then carefully wrap that with Provolone. Wrap the chicken breast around the asparagus, provolone, prosciutto roll to make a compact roll. Place the rolls, seam side down, in the prepared baking dish. Sprinkle each with a generous amount of the bread crumbs. Cover asparagus tips with a small piece of tin foil.
- Bake in the preheated oven until the juices run clear (about 50 minutes). Place one additional piece of prosciutto and 2-3 pieces of provolone on top of the chicken. Continue to bake for 10 additional minutes.
- You now have a beautifully presented piece of gorgeously tasting art. This completed work will serve 2-4, depending on your appetite.
- Serve with cannellini bean, tomato side dish (1 can cannellini, 1 can petite diced tomatoes, 1 tsp sage, 1 tsp oregano, and 1/2 onion) slow cooked for 30 minutes.
- Delicious - I hope you enjoy.
Nutrition Facts : Calories 855.1, Fat 52, SaturatedFat 25.7, Cholesterol 223.9, Sodium 1780.5, Carbohydrate 14.5, Fiber 4.8, Sugar 3.8, Protein 82.4
PANCETTA WRAPPED STUFFED CHICKEN BREASTS
I came up with this with some ingredients I had on hand and it was a hit with the whole family. Also great reheated for husband's lunch the next day. Who wouldn't love chicken stuffed with cheese and wrapped in bacon?
Provided by jkj.webber
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper.
- Mix goat cheese, red pepper, pecans, and garlic together in a bowl; season with salt and pepper. Lay each cutlet onto two slices of pancetta.
- Sandwich each chicken cutlet between two sheets of plastic wrap; pound chicken with a kitchen mallet to about 1/4 inch thick. Spoon goat cheese mixture onto the chicken cutlets. Roll chicken and pancetta around the goat cheese mixture and place onto prepared baking sheet with the seam side down. Season each roll with salt and pepper.
- Cook until the chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of the rolls should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 284.6 calories, Carbohydrate 1.6 g, Cholesterol 91.6 mg, Fat 15.6 g, Fiber 0.4 g, Protein 32.7 g, SaturatedFat 5.3 g, Sodium 547.3 mg, Sugar 0.6 g
PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO
Here is an easy way to dress up your chicken for a weeknight, or for company! Use prepared pesto, or make your own! Add some flavorful prosciutto and some smoked provolone, pop in the oven, and use your time to make the sides.
Provided by Bibi
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
- Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
- Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 425 calories, Carbohydrate 7.4 g, Cholesterol 98.9 mg, Fat 26.6 g, Fiber 1.5 g, Protein 38.3 g, SaturatedFat 10.2 g, Sodium 720.8 mg, Sugar 0.4 g
ASPARAGUS STUFFED CHICKEN BREAST RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, lemon zest, asparagus, provolone cheese, garlic powder, paprika, olive oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425˚F (220˚F).
- On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side.
- Season the inside of the chicken with salt and pepper.
- Sprinkle the lemon zest on the interior of the chicken. Top with piece of provolone and three stalks of asparagus, then fold the chicken over enclosing the filling.
- Season the outside of the chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat a large oven-safe skillet over medium-high heat, and add the oil. Add the chicken to the pan, and cook for 3 to 5 minutes, until golden brown.
- Flip the chicken over and cook for an additional 3 to 5 minutes.
- Cover the skillet with aluminum foil and place in the oven for 15 minutes, or until the internal temperature reaches 155˚F (70˚C).
- Remove the skillet and let sit, covered, for 5 minutes.
- Remove the foil, and serve.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 1 gram, Protein 37 grams, Sugar 0 grams
ROASTED CHICKEN BREAST WITH PANCETTA, LEEKS AND THYME
Why save a good-old roast for the weekend? This mini roast chicken for one rules any day
Provided by Jamie Oliver
Categories Cheap & cheerful Cook with Jamie Chicken Romantic meals Sunday lunch British Chicken breast
Time 45m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, skin removed, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces. Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good lug of olive oil, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together. Place your leek and flavourings from the bowl into the tray, then wrap the chicken breast in 4 slices of pancetta. This will not only flavour the chicken but also protect it while it cooks. Try and bend the sides of the tray in towards the chicken so the leeks don't burn during cooking. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.
Nutrition Facts : Calories 615 calories, Fat 41 g fat, SaturatedFat 8.9 g saturated fat, Protein 56.7 g protein, Carbohydrate 3.7 g carbohydrate, Sugar 2.3 g sugar, Sodium 3.60 g salt, Fiber 2.3 g fibre
PROSCIUTTO AND CHEESE STUFFED CHICKEN BREAST RECIPE
Prosciutto and Cheese Stuffed Chicken Breast is the perfect Easy Chicken Recipe for impressing guests! They sound fancy and gourmet, but if you can bake a chicken breast you've got this one in the bag. This Prosciutto and Cheese Stuffed Chicken Breast Recipe was born out of a dream to stuff a cheese board into a chicken breast! The flavors of Burrata cheese (the queen of all cheeses), salty prosciutto, and tender chicken, makes this an winning recipe.
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Pat chicken breasts dry with a paper towel
- Using a sharp knife make an incision in the side of each chicken breast about 3 inches long and 2 inches deep, make sure you do not cut through the chicken breast, it needs to serve as pocket.
- Crack an egg into a shallow bowl and whisk it with a fork
- In another shallow bowl combine bread crumbs, garlic salt, oregano and black pepper
- Working 1 chicken breast at a time, dip first into the egg mixture to coat and then immediately in the breadcrumb mixture, set aside
- Repeat with each chicken breast
- Stuff each chicken breast first with 2oz of burrata and then 2 thin slices of prosciutto
- Heat 2 tbsp of oil in a large skillet over medium heat
- Add chicken breasts, work in 2 batches (2 breasts at a time)
- Brown chicken breasts for 3-4 minutes on both sides
- Transfer to foil lined baking sheet
- Add 2 more tbsp of olive oil to the skillet and repeat with the other 2 chicken breasts
- Transfer baking sheet to the oven
- Bake for 20-25 minutes*, or until chicken reaches an internal temperature of 165°F
- Remove from oven, let rest 5 minutes
- Serve chicken breasts over Instant Pot Garlic Parmesan Mashed Potatoes (recipe within post)
Nutrition Facts : Calories 711 kcal, Carbohydrate 10 g, Protein 64 g, Fat 47 g, SaturatedFat 15 g, Cholesterol 244 mg, Sodium 1146 mg, ServingSize 1 serving
PROVOLONE CHICKEN
Make and share this Provolone Chicken recipe from Food.com.
Provided by Sandylee
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Pound chicken breasts with flat side of meat mallet until flattened to an even thickness.
- Place seasoned bread crumbs on flat dish.
- Press both sides of the chicken into the crumbs.
- Place coated chicken pieces in a greased 9x13 inch baking dish.
- Sprinkle with Italian seasoning (if using) and top with provolone cheese.
- Dot with butter.
- Bake for 20 minutes or until cheese is golden and crispy around the edges, the way I prefer it.
Nutrition Facts : Calories 413.5, Fat 22.6, SaturatedFat 9.4, Cholesterol 114.8, Sodium 607.2, Carbohydrate 10.9, Fiber 0.7, Sugar 1, Protein 39.5
PROVOLONE-PANCETTA STUFFED CHICKEN WITH BALSAMIC SAUCE
This is a chicken recipe that can be partly made ahead of time. Started on the stovetop and finished in the oven.
Provided by AZPARZYCH
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees.
- Cook and stir pancetta in small nonstick skillet over medium heat 4 minutes or until fat begins to render.
- Add shallots; cook and stir 3 minutes or until pancetta is lightly browned and shallots are soft.
- Stir in bread crumbs and sage; cook 1 minute or until crumbs are lightly browned.
- Place in a bowl; cool slightly.
- Stir in cheese.
- With a small knife cut large horizontal pocket in chicken, being careful not to cut all the way through.
- Fill each pocket with about 1/4 cup stuffing; secure with toothpicks.
- **Chicken can be made to this point 8 hours ahead; cover and refrigerate**.
- Heat large skillet over medium-high heat until hot.
- Add oil; heat until hot.
- Cook chicken 5 minutes or until browned, adjusting heat if necessary.
- Turn; place on small foil-lined rimmed baking sheet (reserve skillet).
- Bake 5-8 minutes or until chicken is no longer pink in center.
- Meanwhile, remove any dripping from skillet
- Heat skillet over hight heat until hot.
- Add vinegar; boil 1 minute or until reduced by half and slightly syrupy.
- Add broth; boil 2 minutes or until reduced by half and slightly syrupy.
- Remove from heat; whisk in butter.
- Lightly spoon sauce over chicken; pass remaining sauce.
Nutrition Facts : Calories 314.1, Fat 15.9, SaturatedFat 6.9, Cholesterol 98.4, Sodium 363.1, Carbohydrate 11.1, Fiber 0.7, Sugar 3.1, Protein 30
PROVOLONE AND PANCETTA STUFFED CHICKEN BREASTS
Make and share this Provolone and Pancetta Stuffed Chicken Breasts recipe from Food.com.
Provided by KathyP53
Categories Lunch/Snacks
Time 40m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In fry pan over medium-high heat, warm 1 tsp oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl; stir in sage.
- Create pocket in each chicken breast by laying breast on a work surface with the pointed end away from you. Insert long paring knife in the center of the end closest to you (rounded end). Move the knife around to enlarge the opening; forming a pocket.
- Season chicken on both sides with salt and pepper. Stuff each breast with 2 tbsp cheese and 1 tbsp pancetta mixture. Set chicken on wire rack-lined baking sheet. Freeze for 5 minutes.
- Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites anc coat evenly with bread crumbs, pressing so they adhere. Set chicken on wire rack-lined baking sheet; refrigerate 15 minutes.
- In wide pan over high heat, heat 1 1/2 cups oil. Fry chicken in batches, 5-6 minutes. Turn chicken; reduce heat to medium. Cook until chicken is coated through, 7-8 minutes; add more oil if needed. Drain on paper towels.
CHEESY PROVOLONE BAKED CHICKEN - OVEN BAKED CHICKEN BREAST RECIPES
You'll love how simple this oven baked chicken breast recipe is!
Provided by My Montana Kitchen
Categories Main Dishes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Place chicken in baking dish.
- Mix together salt, pepper, garlic, and Italian seasoning. Sprinkle a small amount over chicken breasts. Top with sliced provolone cheese.
- In a medium bowl, blend together the remaining seasonings with mayonnaise, sour cream, and parmesan. Spread over provolone.
- Bake for 45 minutes to 1 hour, or until chicken reaches an internal temperature of 165 degrees.
Nutrition Facts : Calories 361 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 25 grams fat, Fiber 0 grams fiber, Protein 29 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 Chicken Breast, Sodium 683 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
STUFFED CHICKEN WITH PROVOLONE AND MUSHROOMS
Easy chicken breast recipe!
Provided by Olya
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- Pre-heat oven to 375°F.
- Melt 2 tablespoons butter in a large oven proof pan or skillet over medium heat. Add garlic first, then sliced mushrooms, and cook while stirring occasionally, until soft. Turn off heat.
- BUTTERFLY the thickest section of chicken breasts to create a pocket. Place 2 slices of cheese into each breast pocket.
- Add cooked mushrooms on top of the cheese inside each chicken breast. Top the mushrooms with 2 tablespoons of parmesan cheese per each chicken breast. Seal with two or three toothpicks near the opening to keep the mushrooms from falling out while cooking. Season top of the chicken with salt, pepper, garlic powder, and Italian seasoning. Set aside.
- Add remaining 2 tablespoons of butter to the pan. Sauté onion for 3-4 minutes until translucent. Add wine, heavy cream, season with salt, pepper to your liking. Next add chopped parsley and season sauce with Italian seasoning to your liking. Bring the sauce to a gentle simmer and add in any remaining mushrooms and remaining parmesan cheese. Allow the sauce to thicken a bit until the parmesan cheese has melted slightly.
- Add in the stuffed chicken back into the pan. Pour sauce on top of chicken before placing it into the oven.
- BAKE for 25 to 30 minutes, or until juices run clean and center of chicken reaches 165°F. At 15 minute mark, baste the sauce over top of chicken.
- Sprinkle with parsley before serving
Nutrition Facts : Calories 1134 kcal, Carbohydrate 11 g, Protein 84 g, Fat 80 g, SaturatedFat 47 g, Cholesterol 374 mg, Sodium 1598 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PROVOLONE AND OLIVE STUFFED CHICKEN BREASTS
Make and share this Provolone and Olive Stuffed Chicken Breasts recipe from Food.com.
Provided by Vino Girl
Categories Chicken Breast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Lightly coat a baking sheet with sides with cooking spray.
- Combine the provolone, olives and pepper in a small bowl.
- Lightly beat the egg white with a fork in a medium bowl.
- Mix the breadcrumbs and salt in a shallow dish.
- Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side.
- Open up each breast and place one-fourth of the cheese filling in the center.
- Close the breast over the filling, pressing the edges pressing firmly together to seal.
- Repeat with remaining chicken breasts and filling.
- Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
- In a large nonstick skillet, heat the oil over medium-high heat.
- Add chicken and cook until browned on one side, about 2 minutes.
- Transfer chicken to the prepared baking sheet, browned-side up, and bake until it is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.
Nutrition Facts : Calories 243.5, Fat 7.3, SaturatedFat 2.4, Cholesterol 74.1, Sodium 607.1, Carbohydrate 10.3, Fiber 0.8, Sugar 0.9, Protein 32.1
CHICKEN BREASTS STUFFED WITH SHIITAKES AND PROVOLONE
Steps:
- Put oven rack in middle position and preheat oven to 500°F. Line a shallow baking pan with foil.
- Coarsely grate cheese and set aside in a medium bowl. Pulse mushrooms and shallot in a food processor with thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper until finely chopped.
- Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté mushroom mixture, stirring occasionally, until lightly browned, about 5 minutes. Stir into cheese (some cheese will melt).
- Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half and fill each pocket with one fourth of cheese mixture (some filling will be visible).
- Put chicken in baking pan, then melt remaining tablespoon butter and brush over chicken. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Roast until cooked through and cheese is melted (filling will ooze), 20 to 25 minutes.
PROVOLONE & PANCETTA STUFFED CHICKEN BREASTS
Steps:
- In fry pan over medium-high heat, warm 1 tsp. oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl; stir in sage. Create pocket in each chicken breast by laying the breast on a work surface with the pointed end away from you. Insert a long paring knite into the center of the end closest to you (the rounded end). Move the knife around to enlarge the opening, forming a pocket. Be careful not to cut through to the outside of the breast. Remove the knife and stuff the chicken breast as desired. Season chicken on both sides with salt and pepper. Stuff each chicken breast with 2 Tbs. cheese and 1 Tbs. pancetta mixture. Set chicken on wire rack-lined baking sheet; freeze 5 minutes. Put flour, egg whites and bread crumbs into separate breading pans. Dredge chicken in flour, then dip into egg whites and coat evenly with bread crumbs, pressing so they adhere. Set chicken on wire rack-lined baking sheet; refridgerate for 15 minutes. In wide pan over high heat, heat 1 1/2 cups oil. Fry chicken in batches, 5 - 6 minutes. Turn chicken; reduce heat to medium. Cook until chicken is cooked through, 7 - 8 minutes; add more oil if needed. Drain on paper towels.
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