Stuffed Chicken Breast Recipes?

I'm not going to the grocery store until this coming friday and I wanted to make Stuffed Chicken Breast and Veggies for Dinner. I have a package of Boneless Skinless Chicken Breast, 1 Box of Stove Top Dressing(Cornbread Kind) and some seasoning that's it. Can I make Stuffed Chicken Breast with those ingredients? How do you make Homemade Dressing? What are some good Stuffed Chicken Breast Recipes or Baked Chicken Breast and Salsa w/ Cheese or something like that? I'm on a Diet so I eat a lot of Baked Chicken Breast.Stuffed Chicken Breast Recipes?
you can prepare the chicken breast with the seasonings and then on top put some veggies and cheese and roll it and stick it toothpick in it to hold it together and then you can grill it thats goodStuffed Chicken Breast Recipes?
STUFFED CHICKEN BREASTS


Ingredients:


4 skinless, boneless chicken breast halves


2 1/2 ounces sliced mushrooms, drained


1/2 cup fine dry bread crumbs


1/2 teaspoon dried sage, crushed


1/4 teaspoon dried marjoram, crushed


1 dash garlic salt


1 dash black pepper


2 tablespoons chicken broth


1/2 cup chicken broth


1 tablespoon cornstarch


1 tablespoon dry white wine








Directions:





Rinse chicken and pat dry. Place each chicken breast half between 2 sheets of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness.





Set aside. In a small mixing bowl stir together mushrooms, bread crumbs, sage, marjoram, garlic salt, black pepper, and 2 tablespoons chicken broth. Spoon one fourth of the mixture onto the short end of each chicken breast. Fold in long sides of chicken and roll up into a spiral, starting from the short edge. Secure with wooden toothpicks.





Place in a 4 or 6 quart pressure cooker and add 1/2 cup chicken broth or stock. Lock lid in place. Place pressure regulator on vent pipe, if you have a first generation cooker. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 5 minutes. Quick release the pressure.





Carefully remove lid. Remove chicken to a serving platter; keep warm.





For sauce, strain liquid in cooker through a sieve; return liquid to cooker. In a small bowl stir together cornstarch and wine. Add to liquid in cooker. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken.





This recipe for Stuffed Chicken Breasts serves/makes 4

















if u just want to use the salsa %26amp; cheese....just cut ur cheese into chunks mix it with the salsa..add some salt %26amp; garlic,pepper if u like it....bake your chicken breasts until they r almost done pull them out of the oven then pour your mixture of salsa %26amp; cheese over them %26amp; put them back in the oven for another 10 min or until your cheese is melted...sounds good to me %26amp; you could have some steamed broccoli or wut ever vegetable you like with it...this would be a lot easier %26amp; faster than the stuffed chicken breast %26amp; prob taste just as good!
Cooking is an adventure experiment


You have an idea follow up


trim the meat split it open add some butter and that mix you have ,, a couple of tooth pick to close and a generous cheese topping.


GO FOR IT


or


Just Do IT
This is one of my favorite recipes from Outback Steakhouse.


Outback Steakhouse Alice Springs Chicken





4 Chicken Breast 1/2'; thick (maybe frozen)


Chicken Breast should be skinless and boneless


Honey Mustard


6 Pieces of Bacon Sliced in Half and Fried Crisp


1/2 tsp. McCormick Season All


1 C. Sliced Mushrooms (Canned or In Jar) drained


3 C. Shredded Colby/Monterey Jack Cheese


Parsley for Garnish





Rub chicken breast with Seasonal All and set aside to marinated for 1 hr. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.


Gather all other items together and make ready for the preparation.


Take chicken from marinate and saut茅鈥?on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan.


Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.


Pop in heated oven at 350 degree's or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.





Honey Mustard


1/2 C. Prepared Salad Mustard


1/4 C. Honey


1/4 C. Light Corn Syrup


1/4 C. Mayonnaise





Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.


-----------------------------


For your True Cornbread Stuffing Recipe use this:


Cornbread Stuffing Recipe





Cornbread (from scratch or use two mixes)


2 teaspoons salt


1 tablespoon poultry seasoning


1/8 teaspoon pepper


1 cup water


1 teaspoon chicken-season stock base (I use the loose bullion)


1 teaspoon parsely flakes


2 cups celery, chopped


1 stick butter, melted


1 onion, chopped


1 teaspoon sage


green onion (no amount listed, I just throw in a handful)


Instructions:





Bake cornbread and crumble.


Mix all ingredients well.


Bake 40-45 minutes at 325 degrees F or 20-30 minutes at 375 degrees F.


--------------------------------------鈥?br>

As far as for Dinner/Supper this evening, I would dredge the chicken in a little flour, and bake in the oven. The flour adds taste, and baking cuts the grease. Make up your stove top stuffing and serve the veggies on the side. That is a simple, easy to prepare, nutrious, balanced meal.
Try this hope it helps


4 Boneless chicken breats pounded thin


2 bunches Green onions, chopped


1/4 pound Mushrooms, sliced


1 can Cream of chicken soup


1 box Your favorite stuffing mix (or your own recipe)





Instructions





1. Saut茅 onions, mushrooms in butter or oil; do not drain. Add enough bread stuffing to onion/mushroom mixture to fill the four chicken breasts. Use your favorite stuffing recipe or use a boxed stuffing like Stove Top (follow directions on box).


Cover one side of each breast with mixture and roll or fold over. Fasten with toothpicks.


Place in baking dish add Cream of Chicken Soup. Sprinkle with paprika and parsley. Bake at 350掳 for one hour.
I'd try looking on Foodnetwork.com Or Kraftfoods.com I use them alot when i can't come up with any ideas either