Yummy Baked Stuffed Chicken Breast Food

BAKED STUFFED BONELESS CHICKEN BREASTS

Steps:

• Preheat the oven to 350°F.
• Rinse and pat dry the chicken breasts.
• Trim any fat around the edges.
• If you wish, remove the white tendon running through the tenderloins.
• Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick.
• Season with salt and ground black pepper.
• Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside.
• Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds.
• Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper.
• Stir in the chicken stock.
• The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand.
• Do not over moisten.
• Taste and adjust the seasonings.
• Lightly oil a 13 x 9-inch baking pan.
• Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it.
• Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely.
• Lay the packets seam side down in the pan and brush with olive oil.
• Season with Salt and ground black pepper to taste.
• Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes.
• Serve immediately.

YUMMY BAKED STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 375°. Coat a 9x13-inch baking dish with cooking spray.
• Rinse chicken and pat dry with paper towels. Use a sharp paring knife to gently cut each breast in half lengthwise, without cutting all the way through, to make a pocket.
• In a skillet, heat olive oil over medium-high heat, then add mushrooms. Sauté about 5 minutes or until mushrooms have softened and are beginning to brown. Add garlic and spinach and cook 1-2 minutes, stirring, until garlic is fragrant. Add white wine, and cook about 7 more minutes, or until most of the liquid has evaporated, turning the spinach with tongs to wilt. Remove from heat and stir in the roasted peppers and mozzarella cheese. Season to taste with salt and pepper.
• To assemble: Season the chicken breasts with salt and pepper. Lay the chicken breast flat so that the "pocket" is open, and then fill each piece with ¼ of the stuffing mixture. Fold over the pocket and use 2-3 toothpicks per breast to secure the sides.
• Place chicken breasts in prepared baking dish. Pour the roasted garlic alfredo sauce over the chicken and bake, uncovered, for 30-35 minutes or until the internal temperature reaches 165° when checked inside the thickest portion. Let stand for 5 minutes, gently remove the toothpicks and serve.