Romantic Stuffed Chicken Breasts A Deux Food

GARLIC-LEMON DOUBLE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
• Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
• Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
• Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
• Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

ROMANTIC STUFFED CHICKEN BREASTS A-DEUX

Steps:

• Preheat your oven to 375 degrees F.
• Pour a bit of oil in a small baking dish.
• Lay out the two flattened chicken breasts.
• Cut the roasted pepper lengthwise down the side so you can lay it flat on top of the chicken breast.
• Place two slices of smoked meat on top of each roasted pepper.
• Roll up the chicken breast, lay seam side down in the oiled baking dish.
• Sprinkle with salt, pepper and paprika.
• Bake uncovered for about 20-25 minutes.
• Serve with a vegetable and a green salad on the side.

STUFFED CHICKEN BREASTS WITH BANANA GRAND MARNIER SAUCE

Steps:

• Preheat oven to 350.
• Cover chicken with wax paper and flatten breats with mallet.
• Season inside and out with salt& pepper.
• Mix all ingredients in Step Two together and set aside.
• Melt butter.
• Add remaining ingredients and toss to blend.
• Place half the stuffing on one end of each breast, roll meat around filling, and secure with a toothpick.
• Place stuffed breasts in au gratin dishes.
• Pour half the banana Grand Marnier sauce over chicken and bake at 350 for 25-30 minutes, basting once.
• Top breasts with sliced bananas and spoon remaining sauce over chicken.
• Return to oven for 2-3 minutes and serve.

SCRUMPTIOUS STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Season chicken with salt and pepper.
• Mix ham, mayonnaise, sour cream, Cheddar-Monterey Jack cheese blend, mozzarella cheese, Parmesan cheese, onion powder, garlic powder, and smoked paprika together in a large bowl. Place 1/2 cup mixture on each chicken breast. Roll chicken over filling, wrap with 2 slices bacon, and secure with toothpicks.
• Place bread crumbs in a shallow bowl. Roll each chicken breast in bread crumbs to coat. Place chicken in a baking dish.
• 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).

BOURSIN AND PROSCIUTTO-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees.
• With a sharp fillet knife, cut a deep pocket horizontally in each chicken breast (taking care not to cut meat all the way through). The pockets should end up being about 3 inches long by 1 1/2 to 2 inches deep depending on breast size.
• Divide the chilled Boursin into 4 equal pieces. Place 1 piece in the center of each slice of prosciutto and roll up, enclosing the cheese. Stuff one roll inside the pocket of each chicken breast as deeply as possible. Press the edge of chicken pocket to seal. Gently season with salt and pepper. (Chicken breast may be refrigerated for later cooking at this point or individually wrapped and frozen.).
• Combine the flour and the Essence in a large bowl or plate. Beat the egg and the water in another bowl. Take the first breast and dust with flour, then dip in egg mixture. Gently shake to remove excess. Place breast in flour again and flip to coat completely then set aside. Repeat with each.
• Heat olive oil in a large oven-proof skillet over medium-high heat.* Gently add the chicken and brown on each side for 3 minutes. Place pan in the oven and bake the chicken for 7 to 10 minutes or until cooked through.**.
• Garnish with chopped fresh parsley. Serve with Truffle-Scented Mushroom Risotto or other savory side.
• *If you do not have a skillet large enough to hold all 4 breasts at once, you may work in batches, setting aside the first batch and covering with foil to keep warm.
• **If necessary, you may also transfer chicken to a large roasting pan or sheet.