Simple Stuffed Chicken Breast For Two Food

EASY STUFFED CHICKEN BREASTS

Steps:

• 1. Flatten the chicken breasts between two sheets of waxed paper with a kitchen mallet or small pan. Spread each chicken breast with cheese spread and roll up.
• 2. Wrap 2 slices of bacon around each roll. Secure with toothpicks.
• 3. Place on a grill or in a pan over medium heat. Cook, turning occasionally for 20 to 25 minutes or until golden and chicken juices run clear.
• 4. This could be either part of a main dish with a side, or it could be an appetizer.

BOURSIN CHEESE AND BACON STUFFED CHICKEN BREASTS - FOR TWO!

Steps:

• Preheat oven to 375F/190°C.
• Add the 3 tablespoons olive oil to a baking dish, tilting to coat.
• Warm 1 teaspoon olive oil in a small frying pan over medium-high heat. Add the proscuitto or bacon and cook until crispy. Remove from heat.
• Place each breast between a large sheet of cling wrap and lay on a cutting board. Gently pound each breast with a cook's mallet until flat and thin (about 1/4 inch thick). Be careful not to tear the chicken. Remove wrap.
• Lay the chicken breasts flat on the cutting board and evenly spread the Boursin cheese & the proscuitto onto one side of each breast, all the way to the edges.
• Roll up the chicken breasts jelly-roll style, starting with the narrow end and roll firmly, tucking in ends to form a neat roll.
• Gently place them into the oiled baking dish, seam side down.
• Arrange the tomatoes, haricots verts, and shallots around the chicken.
• Place a thyme sprig onto each breast.
• Drizzle with wine and squeeze fresh lemon juice over all, then sprinkle with lemon zest, a small pinch of salt over the vegetables, and the pepper.
• Place in the center of a pre-heated oven and roast for 40 to 50 minutes, until chicken is cooked through and tender.
• Serve vineyard-style with a crusty baguette for mopping the juices.
• To Freeze:.
• Immediately after stuffing and rolling, wrap individually in cling wrap and place into an airtight container or freezer bag. Defrost overnight in the fridge, then bake as directed above. May be frozen for up to 3 months.

SPINACH-STUFFED CHICKEN BREASTS FOR TWO

Steps:

• Heat oven to 350°F.
• Bring water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; 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 (165ºF). Top with cheese; bake 5 min. or until melted.

STUFFED CHICKEN BREAST FOR TWO

Steps:

• Mix 1/2 cup stuffing mix, hot water and margarine in a small bowl. Set aside.
• Crush remaining stuffing mix and spread in a plate.
• Slice a pocket in the side of each piece of chicken meat, opening butterfly style.
• Place half the prepared stuffing on each chicken breast and fold closed. Spray both sides of chicken with nonstick cooking spray, roll in crushed stuffing crumbs and place one piece of chicken in each well.
• Cook 15 minute or until meat thermometer reaches 180 degrees. Serve with hot chicken gravy if desired. Serves 2.
• Meanwhile as chicken is baking open a jar of gravy. Put gravy in pan and heat on low. Open a can of veggies, put in pan and heat on low. Five minutes before chicken is done turn heat up on gravy & veggies. Make instant potatoes. Viola! Everything is done at the same time with very little effort on your part.