Recipes for stuffed chicken breast?

I love to make stuffed chicken... I have done the chicken cordon blu- stuffing it with stovetop, etc... I want some new recipes and ways to stuff my chicken.. any ideas?Recipes for stuffed chicken breast?
There are loads of ways to stuff chicken breasts. I like to stuff mine with wild rice or with a combination of onions and peppers. You can also do an Italian style by stuffing it with tomatoes, rosemary, thyme, some olive oil, mozzerella cheese and then covering them with a little bit of marinara sauce. Broccoli and cheese is another great way to stuff a chicken breast. Enjoy!Recipes for stuffed chicken breast?
USE HOME MADE STUFFING AND ADD SASUAGE TO THE STUFFING THEN STUFF CHICKEN. ALSO YOU CAN USE CAN ORYSTERS W THE STOVE TOP STUFFING/STUFF CHICKEN
Chicken Breast stuffed with Feta Cheese, Sundried Tomato, and Red Bell Pepper


A stuffed chicken breast where the sweetness of the sundried tomatoes harmonizes with the saltiness of the Feta cheese.


4 servings 55 min 20 min prep





4 chicken breasts, pounded thin


1 medium red bell pepper, diced


6 cloves garlic, minced


5 large sun-dried tomatoes, diced


1 teaspoon thyme


8 ounces feta cheese, crumbled finely


1/2 cup breadcrumbs (I use Italian style)


olive oil


salt


pepper


toothpicks (or Butcher String)


green onions, chopped (for garnish)





Saute garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to';combine'; the flavors).


Put aside to cool.


In a bowl, combine Feta Cheese, Breadcrumbs, thyme, Sundried Tomatoes, and Garlic and Red Pepper mixture.


Toss until well mixed (This will be your';stuffing';).


Lay a flattened piece of Chicken Breast on a cutting board or your counter.


Put a 1/4 of the above mixture on the flattened Chicken Breast like you would be making a Burrito, and roll as tight as you can get it.


Secure it with a toothpick or butcher string.


Place Chicken Breast';roll'; on a baking sheet (I spray it with Pam so it does'nt stick), brush with olive oil (this gives it a nice golden brown texture), and season with Salt and Pepper.


Preheat oven to 350 degrees.


Cook for about 35 minutes or until the internal temperature reaches 180 degrees.


I guess you could try it on a grill, but I never attempted it yet!


Garnish with choopped Green Onion and serve hot.





Broccoli and Cheese Stuffed Chicken Breast


4 servings 45 min 15 min prep





2 boneless skinless chicken breasts, cut in half and butterflied (sliced through the middle-but not all the way through, to make a pocket)


1 1/2 cups steamed broccoli


2 tablespoons butter


2 tablespoons flour


1 cup milk


1/2 cup shredded cheddar cheese (or cubed Velveeta for a smoother sauce)


2 tablespoons cream cheese


1/2 cup shredded cheddar cheese (not a typo, another 1/2 cup)


salt and pepper


garlic powder





Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well.


Add milk gradually, whisking constantly to avoid lumps.


Add salt, pepper and garlic powder, and stir constantly until thickened.


Add 1/2 cup cheddar and the cream cheese, and stir to melt.


Add 1/4 cup of the broccoli pieces, and stir to combine.


Make chicken: Open butterflied chicken pieces.


Sprinkle with salt, pepper and garlic powder.


Place a bit of steamed broccoli and a bit of cheese in each.


Fold over, and seal with toothpicks.


Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly.


Place chicken in a small casserole dish, and pour cheese sauce over.


This may either be browned in the oven, or served as is.





Chicken Breast Stuffed with Spinach and Ricotta


6 servings 1戮 hours 45 min prep





6 skinless boneless chicken breast halves, cleaned of all fat and pounded to about 1/4 inch inch thick


1/4 cup salt


1/4 cup sugar


1 quart cold water


FILLING


16 ounces ricotta cheese, drained overnight in a collander in the fridge


1/4 lb shredded mozzarella cheese


1 (16 ounce) bag frozen chopped spinach, thawed and complely dried out with a good wringing in a clean kitchen towel


1 ounce grated parmigiano-reggiano cheese


salt and pepper


dried red pepper flakes


garlic powder (optional)


COOKING


2 cups flour, seasoned with


salt and pepper


2 egg whites


1/2 cup whole milk


1 cup seasoned bread crumbs


2 tablespoons canola oil (plus more for batches)





Mix the salt and sugar with water, soak pounded chicken breasts for about an hour.


Drain, dry and lay flat between sheets of parchment.


While the chicken is brining prepare the filling by mixing all the filling ingredients in a bowl and seasoning to taste.


Heat your oven to 325 degress F.


Prepare a sheet pan with a large cooling rack on top.


Lay out a large piece of parchment or wax paper, cut 12 pieces of butchers twine about 8'; long.


Place a heavy pan or cast iron skillet over medium/medium high heat, add two tablespoons of oil.


The oil should be just below the smoke point.


Have a splatter guard nearby!


Wisk milk and egg in bowl then pour into a deep plate.


Place seasoned flour into a second deep plate.


Working one breast at a time, dredge the chicken in the flour, be sure to cover both sides.


Sprinkle a HEAVY layer of bread crumbs on your parchment covered work surface.


Drag 'finished side' of chicken through the egg wash and press down on the bread crumbs.


Spread a generous amount of the filling on the chicken, about 1/8'; thick or so.


Gently roll and tuck the chicken, tie with two of the 8 inch lengths of butcher's twine.


Lay to rest on the prepared cooling rack.


Repeat with the other 5 breasts.


Working 2 rolls at a time brown the chicken on all sides to a nice, golden brown.


Place back on the cooling rack/sheet pan rig after browning.


Repeat until complete.


Place breasts in the pre-heated oven and cook until done.


About 170-175 degrees F, maybe 40 minutes, depending on the size of the breasts.


Let them sit uncovered for 5 minutes before cutting/serving.


THe outside is nice and crisp, the inside is juicy and flavorful!


You'll prolly have extra filling, if you've been careful and have not contaminated the filling with raw chicken, it makes an EXCELLENT raviolli filling!





Chicken Breast Stuffed With Apple and Goat Cheese


Try any firm, sweet tart apple such as Braeburn or golden delicious apples.The chicken can be prepared ahead of time and cooked later.


6 servings 1录 hours 40 min prep





6 large skinless boneless chicken breast halves


1/2 teaspoon salt


1/2 teaspoon black pepper


3 ounces goat cheese


1 teaspoon finely grated lemon rind


1 large firm apple, peeled, cored, and shredded


flour, for dusting


1 large egg


1 1/3 cups breadcrumbs


1/2 cup parmesan cheese


2 tablespoons unsalted butter


2 tablespoons olive oil





Place chicken breast on a large sheet of waxed or plastic; cover with another sheet; pound chicken breast to 1/4 inch thickness, remove the top sheet and season with salt and pepper.


Combine the goat cheese, lemon rind, and apple; divide the apple mixture among the chicken breast and spread the mixture evenly over half the surface of each breast; fold each breast in half and press the edges together, forming a pocket.


Sprinkle the flour onto a sheet of waxed paper.


In a small bowl combine the egg and water; In a shallow bowl, combine the bread crumbs and Parmesan cheese.


Dust each chicken breast lightly with flour and dip into egg mixture, moistening all surfaces.


Coat with bread crumb mixture, patting the crumbs gently in place;(The chicken can be prepared to this point several hours ahead; cover and refrigerate, when ready to cook, bring the chicken to room temperture,).


In a large, heavy skillet, heat butter and oil over medium heat; Add chicken; cook until browned and cooked through, about 8 to 10 minutes per side, drain on paper towles and serve.





Tender Stuffed Chicken Breast Filled With Mushrooms, Spinach And


This chicken is filled with mushrooms, onions, spinach, and garlic. Serve with garlic mashed potatoes.


2 servings 50 min 20 min prep





2 (3/4 lb) chicken breasts, butterflied


2 tablespoons olive oil, divided


3 ounces portabello mushrooms, sliced


4 ounces onions, diced


2-4 garlic cloves, minced


2 ounces fresh spinach


1/4 cup white wine


1/4 teaspoon dried thyme


1/4 teaspoon rosemary


salt and pepper


1 egg, lightly beaten


1 tablespoon butter


1/4 cup flour





Preheat oven to 350 degrees Fahrenheit.


Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine cook until wine is evaporated.


Season with thyme, rosemary, salt, and pepper and allow to cool.


Place chicken between plastic wrap and pound thin.


Season both sides of breast with salt and pepper.


Add egg to stuffing and place half the stuffing in each breast.


Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.


Dredge each of the chicken breast with the flour.


Heat butter and the last 1 tablespoon of oil in a pan.


Brown chicken on all sides 5-10 minutes.


Place into a hot oven for 15 minutes.


Remove string before serving.
I like to stuff mine with a rice %26amp; veggie mixture sometimes. I use whatever I have on hand %26amp; my kids will eat. And I have even coated the outside with a bread crumb %26amp; parm. cheese mixture when baking to make them yummy. Serve with a nice salad %26amp; yummy. Hope you enjoy.
It seemed like I am on a mushroom kick this week so here is a good recipe.





1 2/3 c. hot water


4 tbsp. margarine, cut in pieces


1 (6 oz.) pkg. Stove Top chicken


flavor stuffing mix


1 egg, beaten


6 boneless, skinless chicken breast


halves, pounded 1/4 inch thick


2 tbsp. melted margarine


1 can condensed cream of mushroom soup


1/2 c. water


1/4 tsp. dill weed





Heat oven to 400 degrees. Stir hot water, 4 tablespoons of the margarine and contents of vegetable seasoning. Pack in bowl until margarine is melted. Add stuffing crumbs and egg; stir until moistened. Spoon stuffing onto each breast; wrap chicken around stuffing. Place seam side down, in greased shallow baking pan. Brush with melted margarine. Place any remaining stuffing in center of dish. Bake 30 to 35 minutes or until chicken is thoroughly cooked. Heat soup, water and dill in saucepan. Serve over chicken. Makes 6 servings.
okay here's Chicken roulade ;place a boneless ch breast between two pieces of plastic wrap and pound to even out and thin the meat.Make ';stuffing'; of stovetop (you won't need much) and mushrooms sauteed with onion-combine but use more mushrooms than stovetop. spoon this stuffing onto center of breast(don't overdo this!)and gentle roll breast like a jelly roll or burritto.place two or three toothpicks thru edges where breast meets to hold together.Bake at 350 for 25 mins in shallow casserole.While ch cooks,in pan bring a small jar of Apricot-pineapple jelly to a simmer and add half a can of ch broth-let simmer 15 mins to reduce.Spoon this sauce over ch breast and finish cooking additional 10 mins.When done let rest on platter 10 mins before removing toothpicks and slice in thick ';rings';. Delicious and makes a nice presentation-I serve over a spoonful of yellow saffron rice !