Simple Stuffed Chicken Breast Food

STUFFED CHICKEN BREASTS

Steps:

• Pound chicken breasts between wax paper until thin. Season with salt and pepper.
• Combine margarine with herbs. Spread mixture on the inside of chicken. Place slice of cheese on each piece of chicken and roll. Secure with a toothpick.
• Cover chicken with flour lightly and completely. Dip in egg. Roll in bread crumbs.
• Place in a pan and bake at 375 degrees for 15 minutes. Pour wine over chicken and bake 20 to 25 minutes longer.

7 WAYS TO EASY BAKED STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 400F.
• Make 5-6 slits crosswise in each chicken breast. Season chicken with salt and pepper.
• Split toppings among chicken; place in slits. Wrap with bacon or prosciutto, if needed. Place chicken breasts on a greased sheet pan or baking dish (make sure it has sides so the fat doesn't drip down into your oven). If breasts are wrapped in bacon, place on a greased rack placed over sheet pan so bacon crisps on all sides. Bake for 20 minutes or until chicken is cooked through (internal temp should reach 165F).
• NOTE: If topping with shredded cheese, add after 15 minutes of baking time. I use about 1/4 cup per breast.

SIMPLE STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 400.
• Butterfly chicken breasts. This means to lay them as flat as possible, slice through leaving them connected just enough to open up like a book.
• Prepare boxed stuffing as directed. By changing the kinds of stuffing you can change up the flavor of the filling, or you can use left over cooked stuffing.
• Crush croutons and cornflakes, the cleanest way to do this is to place croutons and cornflakes into a zipper type bag and roll it with a rolling pin. Place in shallow dish and set to the side.
• Prepare pan, line with foil or parchment paper, spray with non-stick cooking spray.
• Open up each chicken breast.
• Place stuffing on half the chicken, make this as full as you want as long as you can fold the top piece of the breast back over, I find using an ice cream scoop is very helpful.
• Fold over the top of the chicken breast half.
• Press the stuffed chicken breast into the cornflake breading mixture, coat both sides and press firmly being sure to coat well.
• Place on pre pared baking sheet.
• When all are on baking sheet, bake for 20-25 minutes.
• Half tof each breast is a small serving, slice in half, then make further slices and fan out, using any leftover stuffing as a side, may cover with chicken gravy.

EASY STUFFED CHICKEN BREAST RECIPE

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!

MUSHROOM AND SPINACH STUFFED CHICKEN BREAST

Steps:

• Add 1 tablespoon of avocado oil to a large non-stick skillet and heat to medium-high. Add the onion and stir well. Saute until the onion is very fragrant and begins to soften, about 3 to 5 minutes.
• Add the chopped mushrooms and stir well. Cover the skillet with a lid and allow the onion and mushrooms to cook until the mushrooms begin to leach liquid, about 5 minutes.
• Remove the lid and stir in the garlic and spinach. Cook, stirring constantly until the spinach has wilted. Stir in the feta cheese until combined.
• Preheat the oven to 375 degrees F.
• Place the chicken breasts on a cutting board and use a sharp knife to carefully cut a slit (or "pocket") into each breast.
• Transfer the chicken breasts to an oiled or sprayed large casserole dish.
• Drizzle each chicken breast with avocado oil, then sprinkle liberally with sea salt, paprika, garlic powder, and black pepper. Drizzle the chicken breasts again with a small amount of avocado oil and use your hands to spread around the oil and seasonings over the breasts.
• Scoop the stuffing into each chicken breast, filling them up to your heart's desire.
• If you have them, use toothpicks to secure the filling into the chicken breasts (no worries if you don't have them).
• Bake for 30 to 35 minutes, or until the chicken breasts are completely cooked through.
• Serve with your choice of sides and enjoy!

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.

CHEESY GARLIC STUFFED CHICKEN RECIPE

Steps:

• Preheat the oven to 375°F.
• In a small bowl, stir together the garlic, mozzarella, ¼ cup parmesan, butter, and 1 teaspoon Italian seasoning until well mixed.
• Cut about a 3-inch wide pocket into the thick side of each chicken breast (almost to the other side, but do not cut all the way through).
• Stuff ¼ of the cheese filling into each chicken breast and secure it with toothpicks. Set aside.
• Get out 3 shallow bowls for the breading station. In one bowl, mix the flour with a pinch of salt and pepper. Put the eggs in the second bowl. Mix the breadcrumbs, ¼ cup parmesan, 1 teaspoon Italian seasoning, salt, and pepper together in the third.
• Heat a cast iron skillet over medium-high heat. Add enough oil to cover the bottom of the skillet.
• Dip each side of the chicken in the flour, then egg, and finally breadcrumb mixture. Place the chicken in the hot skillet and repeat until each chicken breast is breaded and cooking.
• Cook the chicken until golden brown on both sides, about 3-4 minutes per side. Transfer the skillet to the oven and bake for about 20 minutes or until the chicken is 165°F at the thickest point.
• Remove from the oven, let rest for 5 minutes, and serve.