What's your best recipe for stuffed boneless skinless chicken breasts?

Question

Something unique and elegant as I'm thinking of serving it for Christmas or New Year's Eve. No links to allrecipes or recipezaar please. I'm on those sites all the time. Thanks

Answer 1

Caprese Stuffed Chicken Breasts
Size : 4

4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped sun-dried tomatoes in oil, drained
4 ounces fresh mozzarella cheese packed in water
1/4 cup chopped fresh basil leaves
2 tablespoons plus 1 teaspoon olive oil, divided
4 cups mixed salad greens
3 tablespoons red wine vinegar
4 teaspoons chopped chives
1/2 cup packaged seasoned croutons

Spray 9x9x2 baking pan with cooking spray. Flatten each chicken breast half to 1/4-inch thickness; sprinkle with salt and pepper. Place equal amount chopped tomatoes in center of each chicken breast half. Cut mozzarella cheese into 4 equal portions and place on chicken. Top with equal amounts basil leaves. Roll chicken, folding in sides; fasten with wooden pick.

Place in prepared pan, seam side down; drizzle 1 teaspoon of the olive oil over chicken and bake in 375 degree F. oven for about 30 minutes or until fork can be inserted in chicken with ease. Remove picks from chicken. Place salad greens on serving platter. Cut each piece of chicken into 5 or 6 slices and arrange on greens. Mix remaining 2 tablespoons olive oil with vinegar and drizzle over chicken. Sprinkle with chives and garnish with croutons.

You could serve this with fettucinne alfredo.
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Chicken and Prosciutto Roll-Ups
Serving Size : 4

Serve with spinach fettuccine.

1/4 cup dry white wine
2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
4 medium skinless, boneless chicken breast halves (about 1 pound total)
4 thin slices prosciutto (about 1 ounce total), trimmed of fat
2 ounces fontina cheese, thinly sliced
1/2 7-ounce jar roasted red sweet peppers, cut into thin strips (about 1/2 cup)
4 sprigs fresh thyme (optional)

For sauce, in a small bowl combine wine and the 2 teaspoons fresh or 1/2 teaspoon dried thyme. Set aside.

Place a chicken piece between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken pieces.

Place a slice of prosciutto and one-fourth of the cheese on each chicken piece. Arrange one-fourth of the roasted pepper strips on cheese near bottom edge of chicken. Starting from bottom edge, roll up jelly-roll style; secure with wooden toothpicks. (At this point, chicken may be individually wrapped in plastic wrap and refrigerated up to 4 hours.)

Grill chicken on the rack of an uncovered grill directly over medium heat 15 to 17 minutes or until chicken is tender and no longer pink, turning to cook evenly and brushing twice with sauce. Garnish with additional fresh thyme, if desired.
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How about...

Chicken Wellington
Serving Size : 4

2 tablespoons butter
4 (about 4-oz.) boneless skinless chicken breast halves
1/8 teaspoon pepper
1 (8-oz.) can Refrigerated Crescent Dinner Rolls (or puff pastry)
1/3 cup spreadable cheese with garlic and herbs (from 5-oz. container)
1 egg, beaten, if desired

Heat oven to 375°F. Lightly spray cookie sheet with nonstick cooking spray. Melt butter in large skillet over medium heat. Sprinkle chicken breast halves with pepper; add to skillet. Cook 8 to 10 minutes or until well browned on all sides. Cool slightly.

Separate dough into 4 rectangles. Firmly press perforations to seal. Press each to form 6x4-inch rectangle. Spread cheese evenly in center of each dough rectangle. Place chicken over cheese; wrap dough around chicken. Press seam to seal. Place on sprayed cookie sheet.

Bake at 375°F. for 18 to 22 minutes or until deep golden brown, brushing lightly with egg during last 5 minutes of baking.
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or chicken saltimboca (sp) - similar to brasiole, or one o' my favorites -- chicken cordon blue or chicken kiev.
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A pretty & tasty combo is chicken rolled around asparagus, wrapped in cheese and a white wine & mushroom sauce, perhaps.
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Or chicken Oscar (haven't seen that on a menu in eons) - chicken rolled around crab meat on a hollandaise sauce.

Answer 2

Crab Stuffed Chicken with Curry Sauce

6 boneless skinless chicken breasts, pounded flat and fairly thin
salt and pepper
1/2 cup finely chopped onions
1/4 cup finely sliced celery
1/4 cup finely grated carrots
1 tablespoon minced parsley
1/8 teaspoon cayenne
3 tablespoons butter
3 tablespoons dry white wine
1 cup crabmeat, flaked
1/2 cup fresh breadcrumbs
3 tablespoons butter
3 tablespoons flour
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1 1/2 cups milk
1/3 cup dry white wine
1 1/4 cups fresh breadcrumbs
2 tablespoons butter
1 1/2 cups grated swiss cheese
1 medium tomato, peeled,seeded and chopped
1/4 cup minced parsley
Melt the 3 tablespoons butter in a small pan over medium-low heat and cook the onion, celery, and grated carrot until tender, about 5 minutes.
Remove from the heat and add the parsley, wine, crab, cayenne and bread crumbs, mixing to combine well.
Sprinkle the flattened chicken breasts with salt and pepper.
Place pounded chicken"shiny" side down on a cutting board.
(When rolling the breast over a filling, the chicken holds together better when the skinned side is on the outside.) Divide the crab filling between the 6 chicken breasts, placing the filling at one side.
Roll up the breasts, tucking in the ends like an fat egg roll.
Don't worry if the ends are open a little bit, the filling won't leak out during baking.
Carefully,place the chicken breasts in a baking pan large enough to hold them in one layer, about 11" x 7" x 2'.
Melt 3 tablespoons of butter in a saucepan, then stir in the 3 tablespoons flour and the curry powder and salt.
Cook stirring, for 2 minutes.
Add the milk and wine and simmer until mixture thickens, stirring constantly.
The sauce should be of a fairly thick consistency, not thin and runny.
Pour the sauce over the chicken breasts.
Divide 1 1/4 cups bread crumbs over the breasts and dot with the 2 tablespoons of butter.
Bake uncovered, at 375 degrees, for 45 minutes.
Sprinkle with the grated cheese and bake for another 4 minutes or until cheese melts.
Remove the chicken to a serving platter and garnish each breast with the chopped tomato and minced parsley.
With prep time accounted for this will take about 1 1/2 hours start to finish but, it will be worth it.
This is always a hit at my house.

Answer 3

Mediterranean Stuffed Breast of Chicken

1/4 c water-packed artichoke hearts, drained and
finely chopped
7 ozs roasted red peppers -- drained and chopped
2 ozs crumbled feta cheese -- about 1/2 cup
2 tbsps fresh basil -- chopped
2 tbsps pine nuts -- toasted
2 tsps red wine vinegar
1 1/2 tbsps garlic oil -- divided
4 boneless skinless chicken breast -- about 5 oz each
coarse salt and freshly ground black
pepper

Combine the first 6 ingredients in a small bowl. Stir in 1 tbsp garlic olive oil and set aside.

Using a thin sharp knife, such as a boning knife, cut a 2-inch horizontal slit in the thickest part of each chicken breast, cutting to but not through the opposite side of the breast. hold the knife blade parallel to the cutting board and guide the blade around the inside the breast to create a pocket. stuff 1/4 cup artickoke mixture into the pocket. Sprinkle chicken with salt and pepper.

Heat 1/2 tbsp garlic oil in a skillet over medium high heat. Add the chicken and cook 5-6 minutes on each side or until the chicken is done.

Answer 4

Fish and chicken or fowl are the healthiest protein you can eat. Health nuts say to remove the skin but the skin is what gives it flavor. So in my kitchen, the skin stays on. Especially if it is to be roasted or fried, (my two most favorite ways to cook chicken or fish). And I like chicken bbq'ed too. I am supposed to be on a very rigid diet, shrug, hey, I only have 5 more years to live anyway, (according to those computer test on the net), so to heck with the rigid diet. I am picky about my seasonings. If I'm gonna have Lemon Pepper Wings today, then that's the only seasonings needed. If I'm gonna bbq it, then I want the sweet bbq sauce with very little vinegary taste. Sometimes just a little Sea salt with fresh cracked black pepper will make me happy. (Sea salt is suppose to be the healthiest salt on the market). Sometimes I have a pork chop or a NY Strip steak, and I trim off ALL the fat and discard. Now and then I will have some ribs, but I cook out as much fat as possible and blot well with paper towels... proceed with the recipe. If I have to leave the house the next day for a doctor appt. or for some reason that can't be avoided, then I make sure that I don't eat anything today that will keep me running to the bathroom tomarrow. I try to keep my intake of medication as low as possible. I know some will vehemently disagree with me, but my peace of mind is my priority, and I hate those rigid diets. They make me miserable. I'd rather enjoy my food and suffer any consequences. And just for the record... I have out lived most of my friends and relatives anyway, it's getting kinda lonely, ya know! Heh, heh.

Answer 5

Mexican Stuffed Chicken
Serves 4

INGREDIENTS

* 2 cups crushed corn flakes
* 1 tablespoon chili powder
* 1 (1.27 ounce) packet dry fajita seasoning
* 1/4 cup chopped red bell pepper
* 1/4 cup chopped yellow bell pepper
* 1/4 cup chopped orange bell pepper
* 1/3 cup chopped fresh mushrooms
* 1/2 medium red onion, diced
* 4 skinless, boneless chicken breast halves - pounded thin
* 1 cup shredded Cheddar cheese, divided
* 1/4 cup salsa
* toothpicks

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
3. Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
4. Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.



Serve with some sour cream and salsa on the side.

Answer 6

"Spinach Crab Chicken" - 4 servings

1/2 cup finely chopped onion
1/4 cup chopped fresh mushrooms
1/4 cup finely chopped celery
3 tbsp. butter
3 tbsp. all-purpose flour
1/2 tsp. salt; divided
1 cup chicken broth
1/2 cup milk
4 boneless, skinless chicken breast halves
1/8 tsp. white pepper
1/2 cup dry bread crumbs
1 (6 oz.) can crabmeat; drained, flaked and cartilage removed
12 fresh spinach leaves; chopped
1 tbsp. minced fresh parsley
1 cup (4 oz.) shredded Swiss cheese
Hot cooked rice

For sauce, in a skillet, saute onion, mushrooms and celery in butter until tender. Stir in flour and 1/4 tsp. of the salt until blended; gradually add broth and milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat.
Flatten chicken to 1/4" thickness; sprinkle with pepper and remaining salt. In a bowl, combine bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce. Spoon 1/4 cup down center of each chicken breast half. Roll up; secure with toothpicks. Place seam-side down in a greased 13x9" baking dish; top with remaining sauce.
Cover and bake at 375* for 35-45 minutes or until juices run clear; sprinkle with cheese. Broil 4-6" from heat for 5 minutes or until lightly browned. Discard toothpicks. Serve with rice.

Answer 7

My friend once tried this recipe where you flatten the chicken breast, stuff it with cream cheese (you might try some of the savory-flavored cream cheeses, like garden vegetable), then roll it up and wrap bacon around it and season it with garlic salt, salt, and pepper. Brown it in a skillet, then roast it in the oven for about an hour at 350.

Answer 8

This is simple and great. Just put some fontina cheese and crab meat inside the breast. Then dredge it in flour and dip it in a egg wash. Brown it on the stove top then finish it in the oven. This is awesome with Hollandaise sauce.