Sorrento Stuffed Chicken Breasts Food

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CHICKEN SORRENTO



Chicken Sorrento image

Easy, tasty, and filling. I can't really say much more than that. Certainly not gourmet, but then we aren't much into gourmet around here.

Provided by Felix4067

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons flour
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dried parsley flakes
3 boneless skinless chicken breasts, split
1/4 cup vegetable shortening
1 (4 ounce) can mushrooms, drained
1 (10 3/4 ounce) can cream of celery soup
1 teaspoon dried oregano
2 cups sour cream
6 ounces elbow macaroni, cooked
1 (10 ounce) package frozen peas, thawed
paprika

Steps:

  • Preheat oven to 350°F.
  • Mix first four ingredients in a zip-top plastic bag, then add chicken and shake to coat.
  • Brown chicken breasts in hot shortening, approximately 8 minutes per side; remove from pan and keep warm.
  • Add mushrooms, soup and oregano to pan, stir until smooth, and cook 5 minutes over medium heat.
  • Remove from heat; stir in sour cream.
  • Pour macaroni in the bottom of a 9x13 glass pan, mix in peas and half of the soup mixture.
  • Place chicken breasts on top of macaroni, pour the rest of the soup mixture over.
  • Sprinkle with paprika.
  • Cover and bake for 40 minutes.
  • Remove cover and bake an additional 20 minutes.

Nutrition Facts : Calories 508.7, Fat 28.4, SaturatedFat 13.4, Cholesterol 73.5, Sodium 907, Carbohydrate 39.6, Fiber 3.6, Sugar 4.2, Protein 24.1

SPINACH & GOUDA STUFFED CHICKEN BREASTS



Spinach & Gouda Stuffed Chicken Breasts image

I am dedicating this recipe to my taste tester who put up with, (and I think actually enjoyed) all of my trials and errors. This ones for you!

Provided by cookiedog

Categories     < 60 Mins

Time 55m

Yield 3 serving(s)

Number Of Ingredients 12

1 1/2 cups spinach leaves, washed and stems removed
3 boneless skinless chicken breast halves (about 1 1/2 lbs.)
salt
pepper
1/2-3/4 cup shredded gouda cheese
3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 garlic clove, peeled and minced
1/4 cup Italian style breadcrumbs
1 teaspoon dried basil
1/8 teaspoon garlic salt
2 tablespoons all-purpose flour
1 egg, lightly beaten

Steps:

  • Preheat oven to 375°F
  • Place spinach leaves in a bowl with a few tablespoons of water. Cook in microwave for 20 seconds or until leaves are limp. Drain water and set aside.
  • Place a chicken breast between plastic wrap and pound to 1/4 inch thickness using a mallet or rolling pin. Repeat with remaining breasts. Sprinkle both sides of each breast generously with salt and pepper.
  • Mix the spinach, cheese, sun-dried tomatoes, and garlic. Place 1/3 of this mixture on each breast and roll up. Secure with toothpicks.
  • Mix the breadcrumbs with the dried basil and garlic salt.
  • Dredge breasts in flour, then roll in beaten egg and roll in the bread crumbs making sure to get the ends of the rolls coated as well.
  • Place in a buttered 9X9 square pan and bake for 35 minutes or until chicken is no longer pink. Remove toothpicks and serve.

Nutrition Facts : Calories 228.2, Fat 4.7, SaturatedFat 1.2, Cholesterol 138.9, Sodium 196.4, Carbohydrate 13, Fiber 1.4, Sugar 0.8, Protein 31.9

SORRENTO STUFFED CHICKEN BREASTS



Sorrento Stuffed Chicken Breasts image

Not sure but I think I got this recipe from a Sorrento cheese package and it has served me well. Nowadays it's hard to find chicken breasts with the skin still on, but if your grocery store doesn't have it you can ask them to get them and let you know when they will have them. The skin is very important to help the stuffing stay in place nice. Enjoy.

Provided by ChefRaylene

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
1 garlic clove, finely chopped
1 onion, finely chopped
3 cups frozen chopped spinach, cooked and well drained
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon dried basil
1 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese
1 egg
1/2 teaspoon salt
pepper
2 lbs chicken breasts, boneless with skin on about 6 breasts

Steps:

  • In skillet or saucepan, heat oil over medium heat. Add garlic and onion; cook until tender. Remove from heat. Stir in spinach, parsley and basil; cool.
  • In bowl, combine all 3 cheeses, egg, salt and pepper. Blend in spinach mixture.
  • Place chicken breasts skin side up on a board. Gently loosen skin from one side of breast. Stuff each pocket with about 1/6 of stuffing and gently press on surface of skin to spread stuffing evenly. Tuck ends of skin and meat under breast to form an even round dome shape.
  • Place stuffed chicken breasts in greased baking dish. Bake at 375 for 35 minutes or until skin is golden brown and juices run clear.
  • Serve immediately, or cover and refrigerate until needed. Just before serving, slice into serving size pieces for a cold buffet or salad platter.

Nutrition Facts : Calories 665.2, Fat 39.5, SaturatedFat 15.2, Cholesterol 246.1, Sodium 774.9, Carbohydrate 10.9, Fiber 4.2, Sugar 2.7, Protein 66.4

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