how do you make stuff chicken breast?

Question

what can you use?

Answer 1

All you do, is simply stuff a chicken breast which you have either already bought as the thin kind, or thinned out using a meat hammer. . . .Once they are very thin, add your stuffing and roll it up. . . .You can use anything for stuffing! Basic bread stuffing, spinach, cheeses, vegetables. . . .basically anything! I think on yahoo food they had one which was stuffed with cream cheese and bacon. . .It's all up to your imagination.

Answer 2

Cheesy Stuffed Chicken Breasts

Ingredients

4 Skinless, boneless chicken breast halves
(about 1 1/2 pounds)
1 1/2 c Coarsely shredded Monterey Jack cheese with
Jalapeno peppers ( 8 ounces)
2 ts Dried oregano, crumbled
3/4 c Yellow cornmeal
1 tb Chili powder
1/3 c Flour
2 lg Eggs
1 c Vegetable oil
Guacamole and/or salsa

Instructions

Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet". Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with oregano. Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick. Combine cornmeal with chili powder on sheet of waxed paper; place flour on another. Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well. Chill at least an hour. (This much of the preparation can be done ahead). Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly brown the stuffed chicken rolls, turning often, until golden. Lift out with a slotted spoon; drain well. Place in a shallow baking pan. Bake 20 minutes or until juices run clear when pierced with a small knife. Serve with guacamole and/or salsa.

Answer 3

You can stuff the chicken breast with Broccoli and cheese
Potatoes Butter and Chives
Stove Top Stuffing
Rice and Veggies
I hope that some of these sound appetizing to you. Good Luck!

Answer 4

Stuffed Chicken Breast

Serving Size: 4

Ingredient -- Preparation Method

4 large chicken breast -- halved
1 small bag fresh spinach
1 cup Feta cheese -- crumbled
2 Tbsp. olive oil -- combined with
1/4 teaspoon garlic powder
2 Tbsp. butter

Pound chicken breasts flat. Sauté spinach in olive oil and garlic powder for 4 minutes. Spread spinach equally over chicken breasts. Sprinkle 1/4 cup Feta cheese over spinach. Roll chicken breasts closed and seal firmly with toothpicks. Slightly brown chicken breasts on all sides in butter. Place breasts in an ungreased baking dish with tight lid and bake covered for 1 hour at 350 degrees. (Do not add liquid; will make its own.)

Gravy

1 cup sliced mushrooms
2 tbsp. butter
1 tbsp. flour
1 cup chicken broth

Sauté mushrooms in butter. Add flour, stirring until well coated. Add chicken broth and simmer until thickens. Pour over chicken breasts to serve.

Serving Ideas: Serve with brown rice and steamed broccoli.

NOTES: Heat these great breasts either in the microwave or in a pre-heated oven at 350 degrees for 10-15 minutes you may want to add a little chicken stock to the dish and cover it to avoid drying out the chicken.

Answer 5

Stuffed Chicken Breast
1 ½ boneless skinless chicken breast, butterflied
2 slices of bacon cooked crisp and crumbled
½ cup Stonemill Kitchen Spinach Artichoke Parmesan Dip
¼ cup shredded Greuryre cheese
2 Tbl. bread crumbs
¼ tsp. salt
¼ tsp. black pepper
Drizzle of olive or vegetable oil.
3 tooth picks

Creamy Spinach Artichoke Parmesan Sauce:
¼ cup Stonemill Kitchens Spinach Artichoke Parmesan Dip
¼ cup Heavy cream
½ tsp. Salt
Combine all ingredients in a saucepan. Place on stove over medium high heat. Bring to a boil. Pour over chicken slices, serve.

Combine bacon, dip, cheese, breadcrumbs, salt and pepper in a bowl. Lay flat the butterflied chicken breast on a cutting board. Place mixture on the center of the chicken breast. Fold over chicken breast being sure to keep the mixture inside of the butterflied chicken breast. Secure open end with 3 toothpicks. Place in a baking dish. Drizzle with olive or vegetable oil. Season with salt and pepper to taste. Place in a preheated 400F. oven. Bake for 30-35 min until internal temp. reaches 160F. Remove from oven. Allow to rest 5 min. Slice on the bias about ¾” thick. Place slices on plate. Garnish with Creamy Spinach Artichoke Parmesan Sauce.

Answer 6

I made a bruschetta chicken. I flattened my chicken. I mixed bread, tomato, garlic, basil, italian cheese and olive oil. Spread this onto chicken and rolled up. Held together with toothpicks. Baked chicken till done and served with a greek salad of tomatoes, cukes, pepper, feta cheese and drizzled olive oil and balsamic vinegar you can also add pasta to this salad. No bread needed it is in the chicken.

Answer 7

I usually butterly the chicken breast then I put some greens, onion, tomato, cheese, mushrooms, salt, peper and I wrap it in foil and then on the oven. It comes out very juicy.

Answer 8

u stuff the breast of a chicken.........duh acctually i dont know.