Do you have a good stuffed chicken recipe you'd like to share?

Question

Hi everyone. I love stuffed chicken breasts, but I'm running out of ideas. I've tried pepperoni and mozzarella (which is great as chicken parmasan) and cordon blue (sp?), and chicken kiev. Any other suggestions for stuffed chicken breasts that are tried and true? ((please include cooking time and temp if possible))

Thanks!

Answer 1

Oven Roasted Stuffed Chicken Breasts

INGREDIENTS:
1 cup part skim milk ricotta cheese
3/4 cup finely chopped walnuts
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1 teaspoon dried oregano
6 boneless chicken breast halves, with skin
2 tablespoons vegetable oil

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.



Chili and Cheese Stuffed Chicken Breasts

6 skinless, boneless chicken breasts
2 cups cooked wild rice
1/2 cup roasted green chili, chopped
1 cup shredded Cheddar cheese
1/4 cup chopped green onions
1 teaspoon ground cumin
salt to taste
ground black pepper to taste
1 cup crushed corn flakes cereal
1 egg, beaten

DIRECTIONS:
Mix together rice, chili, cheese, onion, and cumin.
Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.

Answer 2

I had recently read about an interesting recipe for chicken roulade. The stuffing was a mix of asparagus and goat cheese (among other things) and sounded like it would be very good. But of course, I had neither fresh asparagus (canned or jarred might've been too mushy) and no feta (that's almost a crime!).... but I still wanted to give this a shot.

So, I used what I had... and made my very first roulade! (well, sort of...) I think this could be fun to experiment with different filling combinations. For now, this is what I threw together. This was enough for two, served with some rice and veggies.

This is what I used:

1 celery stalk, 3 baby carrots, 1/2 small onion, diced fine (also called a mirepoix)
butter, about 4 TBS
pepper
1/2 - 3/4 cup bread crumbs (I used Italian flavored)
1 boneless chicken breast
nonstick cooking spray
wooden toothpicks

Line a baking/roasting pan with foil and spray with nonstick cooking spray. An oven-safe container without foil, but sprayed with the nonstick spray will work nicely too.

Heat up a small sauce pan and add the butter. Once melted, add the diced celery, onion, and carrot mixture and let that saute a bit on very low heat, stirring occasionally.

Lay out a large sheet of clear plastic wrap (I did this on a cutting board) and place your chicken breast on top towards one side, and cover with the remaining plastic. You want the piece of chicken to be in the center. With the flat side of a meat tenderizer (food mallet, can bottom, anything that's hard, unbreakable, that you can use to) flatten the chicken breast until it's a little (flatter and) wider than what you started with. You want it thin enough to roll but thick enough to be able to hold the stuffing.

This took me a little time because I didn't want to create any holes so I didn't bang too hard. Basically you need to pound the meat in the center (or) where it's the thickest and slide outwards. Also, I'm not sure which side is the better side to pound, but if this breast had skin (it didn't, but if it did), I pounded the skin side (and flipped the piece over before adding the filling). It just seemed like the other side was more delicate and might tear too easily.

Add the breadcrumbs to the butter, celery, carrot, and onion mixture and stir to mix well. Take off the heat.

Remove the top layer of plastic wrap from your chicken and spoon on your filling, with more filling on the wider end because you will roll from here. Don't over-stuff! Too much stuffing just ends up oozing out the sides of the roll (like in the picture below). It's ok if you have extra filling, it can be wrapped in foil and cooked separately.

Using the plastic wrap to help you, but being careful not to include the plastic wrap inside the chicken, roll your flattened chicken breast from the wider side to the narrower side (though now, I wonder if it would've been better to roll from the narrower side to the wider side). Use two-4 toothpicks to secure. Still using the plastic wrap to hold your roll, place your rolled chicken open/seam side down on your prepared baking dish and then discard the wrap.

Use a fork or wooden toothpick to gently poke some holes along the top and sides of the roll. Shake on some pepper. Bake (uncovered) until the juices run clear (when poked with a toothpick).

I cooked this in a toaster oven on high (450-500°F), for about 35-40 minutes. In a regular oven, I'd start checking it after 25 min (at 350°F). Also cut it in half to be sure it was cooked through. First time making this, seemed like a good idea to make sure.

Maybe next time I'll try rolling the other way (narrow end to wide end) and see if that's easier. I didn't have time to refrigerate the roll for a few hours before cooking it, but doing so might've prevented the filling from oozing out a bit too. So that, along with a different filling mixture is something to consider the next time I try this.

Although it's nothing like the recipe that sparked the urge to try this type of thing, all in all, I'd say it came out pretty good. I'm sure that it shall be the same for you.

Answer 3

Pesto Stuffed Chicken Breasts with Chevre

4 boneless skinless chicken breasts (I didn't debone them myself..someday.....)
3.5 oz. Chevre
6-8 average size Shitake mushrooms - chopped
1 egg beaten
Panko
Recipe for Pesto Sauce

Pesto Sauce:
1 1/2 cups fresh basil
2 cloves garlic
1/4 cup pine nuts
1/4 cup or so of olive oil
1/4 cup grated Parmigiano Reggiano

process everything in the food processor, gradually adding olive oil until correct consistency

Chicken:

Preheat oven to 350°

Cut pockets in Chicken breasts

Mix 1 1/2 Tablespoons of the Pesto in with the Chevre. Add chopped Shitake Mushrooms, reserving about 3 Tablespoons of mushrooms for final garnish

Stuff breasts with the cheese mixture.
Dip breasts in egg, then coat with Panko
Brown on both sides in clarified butter
Set breasts in 9 x 13 baking pan. Add a small scoop of the leftover cheese/mushroom mixture atop each chicken breast. Finish off by baking for 20 minutes (I did mine in a convection oven)

While chicken breasts are baking, sautee the remaining chopped Shitake mushrooms in leftover butter.

When chicken is done, top with sauteed mushrooms and drizzle additional pesto sauce over the top.

Answer 4

Whiskey and Harmonicas. Harmonicae... is that right? I forgot the unicode for the ae dipthong.

Anyway... doing a roll up like a cordon bleu with sage stuffing is yummy and efficient. Strawberries and currants or blackberries would give your chicken a tasty flair.

Cooking time: Don't you love that song "Time" by Culture Club?
Temp: Positions Available.

Answer 5

I was visiting some friends in the country ... and I volunteered to help make dinner. The chicken came from the yard ... I pulled off all the feathers ... and you know what ... it was already stuffed!

Answer 6

http://www.recipezaar.com/r/q=stuffed+chicken+breasts

129 stuffed chicken breasts recipes...I'm sure you'll find something you like there..

good luck