STUFFING STUFFED CHICKEN BREASTS
I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
STUFFING STUFFED CHICKEN BREAST
My incredible, easy-to-make Stuffing Stuffed Chicken Breast is an instant classic the whole family will love having for dinner! Chicken breasts are stuffed with savory Stovetop stuffing and sweet cranberries to make a family meal that's perfect year-round!
Provided by Angela
Categories Chicken Dishes Dinner Recipes Main Dish
Time 45m
Number Of Ingredients 11
Steps:
- Preheat your oven to 375°F (190°C) and grease a 9x13 pan or baking dish with oil or non-stick cooking spray.
- Heat your chicken broth in the microwave for 2 minutes on high, or heat to a low boil in a small saucepan on the stovetop.
- In a large mixing bowl, combine the Stove Top Stuffing Mix with heated broth, butter, and milk. Add optional ingredients onion, celery, and/or the dried cranberries if desired. Mix until well combined and set aside.
- Trim any fat from the chicken breasts, then use a sharp knife to cut the chicken breasts 3/4 of the way through the thickest portion of the breasts (butterfly-style). Do this carefully, so that you do not cut all the way through the chicken.
- Fill each chicken breast with 1/4 portion of the stuffing mixture and place them into the prepared baking dish. Mix together the salt, pepper, and garlic powder then sprinkle seasoning onto each stuffed breast.
- Cover the stuffed chicken breasts with a sheet of aluminum foil then bake in the middle of the center rack in your oven at 375°F (190°C) for 20 minutes. Remove the foil and continue cooking for an additional 15 minutes or until the chicken is cooked through. The internal temperature should reach a minimum of 165°F (74°C) before serving.
- Remove from the oven when done and serve immediately. Pour gravy over when serving, if desired.
Nutrition Facts : Calories 480 kcal, Carbohydrate 49 g, Protein 43 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 125 mg, Sodium 1482 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 4 g, ServingSize 1 serving
CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE
Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
- Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
- Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
- Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.
Nutrition Facts : Calories 259 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 0.3 milligram of sodium
CHICKEN BREASTS, ORANGE STUFFED
This recipe has been a favorite of mine for almost 30 years, & although it is messy to make, it is fairly easy and makes a great looking main dish for dinner guests. For bread crumbs I usually use a cracked wheat or winter wheat bread, dice it up and dry it out in the oven before crushing it into crumbs. The chicken breasts for this recipe should be large.
Provided by Sydney Mike
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place breast halves, one at a time, between plastic wrap & using a rolling pin or the flat side of a meat mallet, flatten each piece until it is about 1/4" thick.
- Pull off the wrap & sprinkle lightly with salt & pepper, if desired.
- In a small skillet, saute the onion in 1 Tbsp of butter until tender. Stir in the cubed orange, raisins, 1/4 cup of bread crumbs & thyme.
- Spread each breast evenly with the orange & crumb mixture, then roll up each breast with the stuffing inside. Tuck in the ends to help seal.
- Beat together the egg & milk, then dip the rolled up breasts into the egg mixture. Roll each breast carefully in the 1 cup of dry bread crumbs, & place in a baking dish with high sides. Cover loosely & refrigerate 30 minutes or until ready to bake.
- Preheat oven to 425 degrees F, & bake for 30 minutes until golden brown, basking several times with the melted butter during the last 15 minutes of baking time.
ONE-DISH CHICKEN AND STUFFING BAKE
This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix water and butter. Add stuffing. Mix lightly.
- Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
- Mix soup, milk and parsley. Pour over chicken. Cover.
- Bake at 400 degrees F for 30 minutes or until done.
SAGE STUFFED CHICKEN BREASTS
Make and share this Sage Stuffed Chicken Breasts recipe from Food.com.
Provided by dicentra
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken on a clean cutting surface.
- Slit each breast open to create a pocket.
- In a medium bowl, toss together the stuffing mix, onion, sage and rosemary.
- Stuff ¼ of the dressing in each chicken breast and press edges together to close.
- Lightly coat the grill with cooking spray and preheat for 5 minutes.
- Grill the chicken for 7-9 minutes or until the chicken is fully cooked and the stuffing is warm.
Nutrition Facts : Calories 252.4, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 91.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 30.3
More about "stuffed chicken breasts with rosemary orange dressing food"
STUFFED CHICKEN BREASTS WITH ROSEMARY-ORANGE DRESSING
From bonappetit.com
Estimated Reading Time 2 mins
- Blend first 5 ingredients in mini processor until olives and garlic are chopped. Transfer stuffing to small bowl; season with salt and pepper. Using fingertips, gently loosen skin on 1 chicken breast, leaving 1 long side attached. Spread 1/6 of stuffing over flesh under skin. Pull skin flap over to cover; secure flap with metal pin or toothpick. Repeat with remaining chicken and stuffing. Arrange chicken on large rimmed baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Combine first 4 ingredients in medium bowl. Gradually whisk in oil, then olives. Season dressing to taste with salt and pepper. Transfer 3/4 cup dressing to small bowl; reserve for serving.
- Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Divide remaining dressing between 2 small cups. Drizzle chicken with dressing from 1 cup. Arrange orange wedges on sheet of foil; brush oranges with dressing from second cup.
- Grill chicken until cooked through, drizzling with dressing from first cup and turning occasionally, 12 to 14 minutes. Grill orange wedges until heated through and slightly charred, turning and brushing often with dressing from second cup, about 10 minutes. Transfer chicken and orange wedges to platter. Serve with reserved 3/4 cup dressing.
15 BEST STUFFED CHICKEN BREAST RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
15 BEST STUFFED CHICKEN BREAST RECIPES
From allrecipes.com
ORANGE ROSEMARY STUFFED CHICKEN - EDIBLE NORTHEAST FLORIDA
From ediblenortheastflorida.ediblecommunities.com
DRESSING STUFFED CHICKEN BREAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ORANGE-ROSEMARY GLAZED CHICKEN BREASTS - JAMIE GELLER
From jamiegeller.com
ORANGE-ROSEMARY STUFFED CHICKEN BREASTS | HELLMANN'S US
From bestfoods.com
STUFFED CHICKEN BREAST RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
STUFFED CHICKEN BREASTS - ALLRECIPES
From allrecipes.com
ORANGE-ROSEMARY STUFFED CHICKEN BREASTS RECIPE | YUMMLY
From yummly.com
STUFFED CHICKEN BREASTS WITH ROSEMARY-ORANGE DRESSING
From keeprecipes.com
STUFFED CHICKEN BREASTS WITH ROSEMARY-ORANGE DRESSING
From pinterest.com
CHICKEN BREAST ROASTS WITH SAVOURY STUFFING | CHICKEN.CA
From chicken.ca
SOUTHERN-STUFFED ROSEMARY CHICKEN RECIPE | MYRECIPES
From myrecipes.com
30 HEALTHY CHICKEN BREAST RECIPES - EASY CHICKEN BREAST DINNERS
From delish.com
10 BEST ROSEMARY STUFFED CHICKEN BREASTS RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love