Stuffed chicken breast recipes to share please?

chicken is pretty much the only meat i enjoy eating, always has been. so it gets very tiring to just make it the same all the time. what i normally do is marinate it in italian dressing then coat in shake n bake.,, and bake in the oven..








i was thinking of maybe doing some stuffed chicken breasts from now on? any good ideas? plz help im fasting and im thinking about food ALLL DAYYYY lol


:)





thanksStuffed chicken breast recipes to share please?
I gather that since you are fasting (Ramadan?) and don't eat pork that you are a Muslim. I am omitting the vermouth from this recipe which is used for a sauce. Flatten chicken breasts slightly and lay strips of mozzarella cheese and fresh basil leaves on top. Roll up and pin together with a toothpick tucking in the ends to prevent leakage. Slice about 1/2 pound of mushrooms. Melt about 1/2 stick of butter in a saute pan and add about a tablespoon of olive oil to prevent butter from burning. Brown chicken rolls on all sides and add mushrooms continue cooking until mushrooms and chicken are done. I like to serve this with rice and a salad.Stuffed chicken breast recipes to share please?
stuff it with stuffing from a box and some mozzarella and then pour cream of mushroom over it
This is really yummy!





Bacon-Wrapped Chicken Breasts





4 boneless, skinless chicken breast halves


1 (3-ounce) package cream cheese, softened


2 tablespoons freshly grated parmesan cheese


4 teaspoons minced green onion


1 teaspoon dried tarragon leaves


1 teaspoon black pepper


8 slices smoked bacon





Split each breast horizontally, making a pocket and leaving one edge intact. Set aside.


Combine cream cheese, parmesan cheese, green onion, tarragon, and black pepper. Spoon 1/4 cheese mixture into the pocket of each breast. Wrap each with 2 slices bacon and secure with wooden picks.


Cook over medium heat on the grill or under the broiler, about 10 minutes per side, or until bacon is crisp and chicken tests done.
Chicken Saltimbocca





4 boneless, skinless chicken breast halves, each about 6 oz., lightly pounded to an even thickness


Salt and freshly ground pepper, to taste


1/3 cup all-purpose flour


2 Tbs. unsalted butter


1 Tbs. extra-virgin olive oil


2 tsp. chopped fresh sage or 1 tsp. dried sage, plus 4 sage leaves for garnish (optional)


2 large slices prosciutto, not paper-thin, trimmed to fit chicken breasts


1/4 lb. fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts


3/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)





Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.





In a large fry pan or saut茅 pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.





Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.





Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes.





Remove from the heat and whisk in the remaining 1 Tbs. butter. Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf.


- - - - - - - - - -





Chicken Rolls with Sun Dried Tomatoes





1/4 cup Sun-Dried Tomatoes (rehydrated, diced)


2 Tbs. chives


1/2 lb. butter, softened


1/4 cup fresh lemon juice





Combine all the ingredients in a bowl. Mix well until incorporated. Place the mixture on a sheet of waxed paper and roll into a 1'; diameter cylinder. Refrigerate until set.





2 boneless, skinless chicken breasts, cut in half


1/2 cup flour, seasoned with salt %26amp; pepper


4 eggs


1 cup vegetable oil


2 cups bread crumbs





Pound the chicken breasts between 2 sheets of plastic wrap to 1/4'; thickness. Place 2 tablespoons Sun-Dried Tomato butter in the center of each breast. Roll the chicken breasts, tucking in the ends to completely enclose the butter. Chill for 2 hours.





Dredge the chicken rolls in the seasoned flour. Shake off excess flour. Dip in the beaten eggs. Dredge in the flour again, then dip in the beaten eggs and roll in the bread crumbs; cover completely. Refrigerate the rolls for 1 hour.





Heat the oil to 375 degrees. Fry the chicken rolls for 6 minutes or until golden brown. Drain. Transfer the rolls to a baking pan and bake in a preheated 350 degree oven for 10 minutes.
******BAKED STUFFED CHICKEN FILLETS


1 pkg. (9 oz.) frozen spinach, thawed


3/4 c. grated Swiss cheese


Salt %26amp; pepper


2 tbsp. Parmesan cheese


4 boneless, skinless chicken breasts, pounded thin


4 slices of bacon


Combine spinach and cheese in bowl. Sprinkle chicken with salt and pepper. Spoon 1/4 of spinach and cheese mixture onto one breast. Roll breast around spinach mixture. Wrap one strip of bacon around rolled breast. Place in baking dish. Spinach may ooze from each of the rolls. Repeat for remaining chicken. Bake at 450 degrees for 20 to 25 minutes or until done.
It's not stuffed, but it's good.








1 bag (14 oz) frozen broccoli florets, thawed and drained


1 box (7.8 oz) Creamy Cheddar au gratin potatoes


2 cups boiling water


2 tablespoons margarine or butter


1/2 cup milk


4 boneless skinless chicken breast halves (1 1/4 lb)


2 slices (1 oz each) Cheddar cheese





1. Heat oven to 400潞F. Spray 11x7-inch baking dish or 2-quart casserole with cooking spray.


2. Spread broccoli in baking dish. Stir Potatoes, Sauce Mix, Cheese Sauce, boiling water and margarine in medium bowl. Stir in milk. Spread over broccoli. Place chicken breast halves on potato mixture.


3. Bake uncovered 30 minutes. Place cheese slices on chicken. Sprinkle with Topping. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is no longer pink when centers of thickest pieces are cut. Let stand 5 minutes or until sauce is as thick as desired.
Corde on Bleu (sp) of course. Pound out a chicken breast, add a slice of good thin deli ham, a piece of swiss cheese..., roll it up like a closed burrito, bread it and bake until done at 350 degrees. If you hate ham then just use the cheese.
2 teaspoons olive oil


1/4 cup finely chopped onions


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


1/3 cup crumbled feta cheese, about 1 1/2 oz


1 tablespoon pine nuts, toasted. see note


1 tablespoon chopped fresh dill or 1 teaspoon dried dill


1 tablespoon fresh ground black pepper, to taste


4 boneless skinless chicken breast halves, about 1 lb


1/3 cup dry white wine or stock


1 tablespoon fresh lemon juice


1/4 teaspoon dried oregano leaves








Prepare stuffing: In a 2 qt saucepan over medium heat, heat oil; add onion and garlic; cook 2 to 3 minutes, stirring occasionally until onion is softened.


Stir in spinach; cook 2 to 3 minutes, stirring occasionally until spinach loses some of its moisture.


Stir in feta cheese, pine nuts, dill and pepper.


Remove from heat and set aside.


Prepare chicken rolls: Place chicken breast between two sheets of plastic wrap using meat mallet or rolling pin, pound to 1/4 inch thickness.


Spread each cut with 1/4 stuffing mixture; roll up, securing with wooden picks or tying in two or three places with kitchen string.


To cook: Spray non-stick skillet with no-stick cooking spray; heat over medium heat.


Add chicken rolls; cook 4 to 5 minutes, turning occasionally until browned on all sides.


Add wine, lemon juice and oregano; bring to boil.


Reduce heat to low; simmer.


Cover 8 to 10 minutes until chicken is cooked through.


Using tongs, remove chicken to cutting board.


Let stand 5 minutes.


Remove wooden picks or string; cut each roll into 4 or 5 slices to serve.


NOTE: To toast pine nuts, heat dry small skillet over medium heat.


Add pine nuts cook 3 to 4 minutes, stirring frequently until golden.
stuff with spinach, feta and olives.


wrap with bacon.


cook as usual.


since you don't like bacon just fold it over and secure with a toothpick.
FINALLY SOMEONE ELSE BESIDES ME WHO MOSTLY EATS CHICKEN,HERE A SIM STUFFED CHICKEN RECIPE,MAKE A BOX OF STUFFING,TAKE THE BONELESS CHICKEN FLATEN IT OUT AND PUT A SCOOP OF STUFFING ROLL IT UP STICK IT WITH A TOOTHPICK BAKE AT 350 TIL GOLDEN BROWN,THIS IS ONE OF MY FAMILY
I just made a stuffed chicken breast the other night...very tasty.


I stuffed them with a mixture of herb goat cheese, bread crumbs and chopped up artichoke hearts. Sear in a pan till brown on the outside and then baked in the oven for about 30 minutes.


:)