SPICY KALE AND CORN STUFFED CHICKEN BREASTS
Superfood kale and sweet corn create a duo rich in vitamin A. The pepper jack cheese adds tons of spice while binding the stuffing for the chicken. If spicy's not your thing, try Monterey Jack or Havarti cheese instead for creamy without the heat.
Provided by Food Network Kitchen
Categories main-dish
Time 34m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.
- Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.
- Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
- Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.
SPICY STUFFED CHICKEN BREASTS
These chicken breasts are moist and spicy and very easy to make. Served with spinach and couscous. Recipes number 28664 and 205674 were the inspiration. If you prepare the chicken breasts and filling in advance, the meal can be cooked and ready for family or guests in under 20 minutes.
Provided by cathianne
Categories Poultry
Time 40m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the mushrooms, sundried tomatoes, chili pepper, lime juice and 1 cup of the spinach in a food processor. Process until is it almost a paste.
- Rinse and pat dry chicken breasts. Cut a pocket in each. Put one quarter of the paste in each breast. Hold closed with toothpicks, broken in half. If you are not cooking them immediately, place the stuffed chicken breasts in a container and store in the refrigerator.
- Place flour on a plate. Before flouring each chicken breast sprinkle a 1/4 of the chili powder and 1/4 of the lemon pepper on the top of the flour. Gently coat each side of the chicken breasts with the flour and spices.
- Heat 2 T of the olive oil in a large frying pan and cook chicken breasts at medium heat on the first side for about 8 minutes. Remove toothpicks before turning.
- Just before turning chicken, place 1 T each of olive oil, orange juice and lime juice in a pan. Add spinach and cook until spinach is wilted, stirring occasionally.
- Also just before turning chicken, place the water and 2 t of olive oil in a small pot. Bring to a boil, add couscous and cover. Remove from heat and let sit for 5 minutes.
- Cook chicken on the second side for 8 to 10 minutes.
- All three parts should be finished at about the same time. Place 1/4 of the spinach, 1/4 of the couscous, and 1 chicken breast on each plate and serve.
25 BEST STUFFED CHICKEN BREASTS RECIPE COLLECTION
Impress your family with these incredible stuffed chicken breast recipes! They're easy, budget-friendly, and create the most unforgettably delicious meals.
Provided by insanelygood
Categories Chicken Dinner Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious stuffed chicken breast recipe in 30 minutes or less!
Nutrition Facts :
SWEET & SPICY STUFFED CHICKEN BREASTS
Sweet and spicy stuffed chicken breasts, full of aromatic flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning, and fry until soft, about 8 mins. Add 1 tsp cinnamon and the garam masala, then heat for 2 more mins. Cover the bulgur wheat and sultanas with water and boil for about 5 mins until soft, then drain any excess water. Add to the onion mixture, then add the coriander and almonds. Check seasoning.
- Cut each chicken breast open so that it is flat like a book. Divide the stuffing between them and fold the top over. Rub the skins with a pinch of cinnamon. Place tightly packed into a small baking dish and bake for 25 mins. Serve the chicken with the rest of the mix alongside, with some green beans or a wintery veg salad.
Nutrition Facts : Calories 419 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.55 milligram of sodium
SWEET PLANTAIN AND PEPPER STUFFED CHICKEN
Steps:
- To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over medium-high heat, saute the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.
SWEET & SPICY STUFFED CHICKEN BREASTS
Make and share this Sweet & Spicy Stuffed Chicken Breasts recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning and fry until soft, about 8 minutes.
- Add 1 tsp cinnamon and the garam masala the heat for 2 more minutes.
- Cover the bulgar wheat and sultanas with water and boil for about 5 mins until soft then drain. Add to the onion mixture and add the cilantro and almonds.
- Cut each chicken breast open so that it is flat like a book.
- Divide the stuffing between them and fold the top over. Rub the skins with a pinch of cinnamon.
- Place tightly packed into a small baking dish and bake for 25 minutes
- Serve the chicken with any leftover mix alongside, with some green beans.
Nutrition Facts : Calories 457.4, Fat 27.5, SaturatedFat 5.4, Cholesterol 92.8, Sodium 98.8, Carbohydrate 18.8, Fiber 4.3, Sugar 6.6, Protein 35
SPICY BUFFALO STYLE STUFFED CHICKEN BREASTS
Steps:
- Heat the oven to 350 degrees F.
- Using a sharp knife, cut a pocket into each chicken breast. Stuff 1/4 of the blue cheese into each breast. Secure the openings with toothpicks and season with salt and pepper. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side. Put the chicken into the oven until it is cooked through, about 8 to 10 minutes.
- In a small pot, add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling. Pour half the sauce over the hot chicken and cook over medium heat for 1 minute. Remove the toothpicks and serve with extra sauce garnished with sliced celery.
SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
SWEET & STICKY CHICKEN BREASTS
Make and share this Sweet & Sticky Chicken Breasts recipe from Food.com.
Provided by Starshine Michelle
Categories One Dish Meal
Time 2h5m
Yield 6 Breasts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large ziploc bag.
- Shake and squeeze the contents of the bag to dissolve the brown sugar and honey.
- Add the breasts to the bag and seal, squeezing out as much air as you can.
- Marinate in the refrigerator for 2 hours.
- Preheat the oven to 450*F. Line a rimmed baking sheet with aluminum foil.
- Remove the chicken from the bag, reserving the marinade, and arrange them on the prepared baking sheet.
- Bake until the skin is carmelized and very dark in spots, 30-35 minutes.
- Meanwhile, place the marinade in a small saucepan.
- Bring the marinade to a boil, then reduce the heat to simmer and cook over low heat until thick, about 15 minutes.
- Use a pastry brush to brush some of the cooked marinade on the cooked chicken.
- Place the cooked chicken on a serving platter.
- If using, sprinkle the sesame seeds and parsely over the chicken.
Nutrition Facts : Calories 477.8, Fat 15.8, SaturatedFat 4.5, Cholesterol 108.9, Sodium 789.1, Carbohydrate 46.4, Fiber 0.2, Sugar 44.4, Protein 37.1
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