Does anyone have any good recipes for stuffed chicken breast?

Cover the chicken breast with saran wrap and flatten with a rolling pin. This makes them cook faster and more evenly and makes stuffing them a lot easier.





Put a slice of ham and a slice of swiss cheese on top of each breast. Add a big spoonful of prepared stuffing (I just use Stovetop). Pull the edges together and secure with a toothpick.





Crush some cornflakes and roll each stuffed chicken breast in the cornflakes to coat well. Put in casserole sprayed with non-stick cooking spray and dot with butter or pour a little melted butter over the top of each breast.





Bake at 350 for about 45 minutes. These are really good and pretty easy too.Does anyone have any good recipes for stuffed chicken breast?
I really hope these turn out for you. This recipe is a family favorite. Report Abuse
Does anyone have any good recipes for stuffed chicken breast?
cream of chicken soup or chicken gravy


Chicken breast


sliced red potatoes





bake all these till tender
My cousin made this when we were camping, so I don't have exact measurements...





Take your chicken breasts and slice halfway in on one side.





Stuff with mozzerella cheese and hold it together with a toothpick.





Cook in a pan with a little white wine, garlic, onions and mushrooms. Cook until the chicken is lightly browned, the cheese is melting and the onions and mushrooms are soft.





Remove the chicken and keep it warm. To the juice and veggies still in the pan, add some milk, half and half, a dash of worsteshire sauce and a bit of flour to create the sauce. If you need to, add a little more wine. Season with salt and pepper to taste.





Serve over rice or noodles and enjoy!
This is my favorite.


Stuffed Chicken Breast with apples and cheese


';This is a great dish for the fall. Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty and/or Winesap apples may be used.';





INGREDIENTS


2 skinless, boneless chicken breasts


1/2 cup chopped apple


2 tablespoons shredded Cheddar cheese


1 tablespoon Italian-style dried bread crumbs


1 tablespoon butter


1/4 cup dry white wine


1/4 cup water


1 tablespoon water


1 1/2 teaspoons cornstarch


1 tablespoon chopped fresh parsley, for garnish





DIRECTIONS


Combine apple, cheese, and bread crumbs. Set aside.


Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.


Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.


Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Well chicken is one of those things that tou can do anything with but the recipe that i use is


STUFFED GRILLED CHICKEN BREASTS





6 split chicken breasts


1/2 lb Italian sausage meat


3 cloves fresh garlic, minced


4 strips hickory or maple flavored bacon, chopped


1/4 lb fresh mushrooms, finely chopped


2 tablespoons butter


1 tablespoon fresh parsley, minced


1/4 teaspoon paprika


1/2 cup bread crumbs


1/8 teaspoon each onion and garlic powder


1 cup sherry


6 bacon strips


salt and pepper, to taste


wooden toothpicks or butcher's string





Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.


Preheat grill until it reaches 350掳F.





Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.





Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.





Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).





When chicken is pierced with a fork and juices run clear, it is done.





If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.





During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.








it is sooo delicious.








PLEASE answer my questions!


thanks
Goat Cheese and Mushroom Stuffed Chicken Breasts





6 boneless, skinless chicken breasts


1 pound crimini mushrooms


2 tablespoons butter


Kosher salt and freshly cracked black pepper


6 ounces softened goat cheese


3 tablespoons olive oil


1 recipe Mushroom Wine Sauce, recipe follows


1 recipe Sauteed Fingerling Potatoes, recipe follows


1/4 cup freshly chopped parsley leaves, for garnish


Special equipment: A food processor, kitchen twine





Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.





Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.





Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce.





Serve with the Sauteed


Fingerling Potatoes, garnished with the chopped parsley.





Mushroom Wine Sauce:





1 1/2 cups dried shiitake mushrooms


2 cups boiling water


1/4 cup white wine


1/4 cup chicken stock


1 tablespoon butter, cold


Kosher salt and freshly cracked black pepper





Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.





Sauteed Fingerling Potatoes:


1 1/2 pounds fingerling potatoes


4 tablespoons unsalted butter


Kosher salt and freshly cracked black pepper





Special equipment: A mandoline





Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.


Note:


may also add 12 kalamata or other brine-cured black olives. Pit and thinly slice olives, then add to the goat cheese and then stuff chicken breasts.





Chicken Breasts Stuffed with Zucchini, Roasted Red Pepper and Goat Cheese





1/4 cup minced onion


2 tablespoons olive oil


1/2 cup firmly packed coarsely grated unpeeled scrubbed zucchini, squeezed dry in a paper towel


2 tablespoons minced drained bottled roasted red pepper or pimiento


1 ounce soft mild goat cheese, crumbled


1 whole boneless chicken breast (with skin), halved


1/4 cup minced shallots


1/4 cup white wine


3/4 cup chicken broth


2 tablespoons butter





In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, goat cheese, and salt and pepper to taste and cook the mixture, stirring, until the cheese is melted. Transfer the mixture to a small bowl and let it cool slightly.With your fingers make a pocket for the filling in each chicken breast half by separating the skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it saute the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the shallots then the wine. Add the broth, and boil broth, scraping up the brown bits, for 30 seconds. Finish sauce with butter. Pour sauce around the chicken.





Spinach and Mushroom Stuffed Chicken Breasts





4 boneless, skinless chicken breasts, 6 ounces


Large plastic food storage bags or waxed paper


1 package, 10 ounces, frozen chopped spinach


2 tablespoons butter


12 small mushroom caps, crimini or button


2 cloves garlic, cracked


1 small shallot, quartered


Salt and freshly ground black pepper


1 cup part skim ricotta cheese


1/2 cup grated Parmigiano or Romano, a couple of handfuls


1/2 teaspoon fresh grated or ground nutmeg


Toothpicks


2 tablespoons extra-virgin olive oil





Sauce:





2 tablespoons butter


2 tablespoons flour


1/2 cup white wine


1 cup chicken broth





Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.


Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.





Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.





Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.








these are some i like hope you do also. Good luck. Enjoy.
All these recipes are fantastic!





Chicken Breasts Stuffed with Crabmeat





INGREDIENTS


3 ounces cream cheese, softened


2 tablespoons minced onion


2 tablespoons chopped fresh parsley


1 teaspoon chopped fresh dill


1 teaspoon minced garlic


1/8 teaspoon lemon pepper


4 ounces fresh Dungeness crabmeat


4 skinless, boneless chicken breasts


1 cup all-purpose flour


2 eggs, beaten


3 cups fresh bread crumbs


2 tablespoons butter


2 tablespoons vegetable oil


DIRECTIONS


In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).


Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.


In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.








Stuffed Chicken Breasts





INGREDIENTS


4 skinless, boneless chicken breast halves


salt and pepper to taste


1 (15 ounce) container ricotta cheese


1 (10 ounce) package frozen chopped spinach, thawed and drained


1 clove garlic, minced


2 eggs, beaten


1 (8 ounce) package shredded mozzarella cheese, divided


1 (16 ounce) jar spaghetti sauce


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.


In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.


Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.





Chicken Breasts Stuffed with Perfection





What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.





INGREDIENTS


6 skinless, boneless chicken breast halves - pounded thin


1 (8 ounce) bottle Italian-style salad dressing





8 slices of stale wheat bread, torn


3/4 cup grated Parmesan cheese


1 teaspoon chopped fresh thyme


1/8 teaspoon pepper





1 1/2 cups feta cheese, crumbled


1/2 cup sour cream





1 tablespoon vegetable oil


3 cloves garlic, minced


4 cups chopped fresh spinach


1 bunch green onions, chopped


1 cup mushrooms, sliced


1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped


DIRECTIONS


Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.


Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.


In a large bowl, stir together the feta and sour cream. Set aside.


Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and sautee until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.


Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.


Preheat the oven to 400 degrees F (200 degrees C).


Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.


Bake, uncovered, in a preheated oven for 25 minutes.
its versatile





maybe try salsa and cheese





or rice maybe