Stuffed Chicken Breast ???????

Question

hiya i am wanting to make chicken stuffed with monzarella and stuff but not sure what would be nice and how do u make it do u cook the chicken first then slice it and stuff or do ya but the stuffing into the chicken breast then cook it ??
and ideas or reciepes - easy to cook preferably not recepies off the net - would lyk easy homemade 1's
thanxs xxx

and what could i have with it bearing in mind my boyfriend lyks something very filling lol xx

Answer 1

yes this is easy you slice your chicken breast, then put your mozzarella in a bowl slice mushrooms red onion an cooked rice if you like black pepper put some in mixture ,then with your mixture put it in the sliced breast an wrap with bacon or pamirs ham an cook in oven on gas mark 5 for 40 mins . you don't cook your chicken before . serve with mashed potatoes corn on a cob or chips an suger snap pea's .

Answer 2

You can either cut inot the breast and make a little pocket - just like a pitta bread and stuff it with something but often you need ot wrap it with something else to keep the stuffing in the chicken breast as it cooks. Wild mushrooms sauteed with garlic stuffed in is good and then wrapped with some nice smoky bacon. Yum.

Alternatively you can get all cheffy and slice the chicken breast horizontally so you have two chicken breast sized but thinnre pieces. Wrap them in cling film and then squish them out a bit with a rolling pin or tenderizing mallet to make them a bit bigger and even thinner. Then put your filling in - I've used allsorts, cheese and spinach, pine nuts and aubergines, stewed apples. Then wrap your chicken into cigar shapes by placing on a piece of kitchen foil and rolling them up - twist the ends like a christmas cracker. Cook for twenty minutes anf voila cooked chicken breasts.

Serve with anything - chips (fries), mash, cous cous - depends what filling you go for!

Answer 3

If you want to make stuffed chicken, you will need to flaten it first. Cut the breasts in half (think cutting a bread roll or bagel), place on plastic wrap with a few sprays of water from a bottle, fold plastic over, and flatten with a meat tenderizer (flat side only) or frying pan. Flatten the meat out from the center to the edges. Once flattened, place filling in center and fold chicken over filling (think burrito, egg roll, etc.), keep closed with toothpicks or string, and let sit in the fridge for an hour or two. If you don't have time you don't have to let it sit, but the fridge time will let the flavors come together and the stuffing isn't as likely to spill out while cooking.

My personal favorite stuffed chicken is chicken cordon bleu. use a piece of swiss cheese wrapped in a couple thin slices of ham. I pan fry the chicken until brown, then I add a cup of white wine and a cup of chicken stock (or broth) and cover. After simmering for 30 minutes or so. Then I add a cup of cream and return to simmer. I like to add some sauteed mushrooms to the sauce. I serve with rice and some sort of vegetable. Good luck.

Answer 4

Here is a simple recipe for stuffed chicken breasts. we serve ours with a salad and garlic bread.
INGREDIENTS
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.


Additional:
If he doesn't like salad, you can always serve with mashed potatoes, corn and rolls. Or stuffing, green beans and rolls.
Almost anything you would usually make as a side would go well with stuffed chicken!

Answer 5

If they are frozen be sure they are thawed first.

Wash and clean the breast first, remove the skin if you want a lower calorie meal, then stuff the breast before cooking.

I think a nice one is some precooked plain boiled rice then mixed with herbs and diced peppers and red onion, a small amount of crushed garlic and chopped tomatoes and peas or sweetcorn.

Cook in the oven on a medium temperature until cooked through (no blood in juices) 30 -40 mins usually enough.

Answer 6

Simple and quick to prepare. Use boneless chicken breasts. Slice most of the way through them, and open Them up. Use 'Stove Top' for chicken. Prepare according to the box directions. Spoon the stuffing onto the chicken and fold them over. Place in a glass baking dish. Season with salt, pepper, garlic powder and poultry seasoning. Bake for about an hour at 350 Fahrenheit. I usually use packaged gravy mixes and instant mashed potatoes and a veggie like green beans.

Answer 7

Chicken breasts stuffed w. âté w. spicy ham option

Ingredients
2 large boneless, skinless chicken breasts, halved and pounded flat
coarse salt
freshly ground white pepper
1/3 cup liver pâté
1/4 cup soft white bread crumbs
4 shallots, minced
1/4 cup unsifted flour
2 tablespoons unsalted butter
1/2 cup chicken stock

Method
Heat oven to 350°

Spread breasts flat and season with salt and pepper. Mix pâté, crumbs and shallots; place 2 tablespoons on each breast, roll up and secure with poultry pins. Dredge rolls with flour and brown in butter in a heavy skillet over moderately high heat, about 5 minutes. Transfer rolls to an ungreased shallow casserole, add broth; cover, bake 20 minutes just until the juices run clear and the meat is tender. Remove poultry pins and serve.


Variation

Spicy Ham Stuffing
Prepare as directed, stuffing breasts with 1/2 cup ground boiled ham mixed with 1 lightly beaten egg yolk, 1 teaspoon Dijon mustard, and the bread crumbs and shallots called for.

Answer 8

hi there, a wee quick easy one for you and the hubby! 2 free range chicken breasts(tastes soo much nicer)with a sharp knife cut 2 pockets into the chicken in the side from top to bottom going 2/3 rds of the way through. stuff chicken with soft cream cheese... Philadelphia if you like but there is lots of other nice ones(add chives into cheese if you like).
wrap chicken with parma ham(2 slices per chicken). drop of olive oil in frying pan & cook for 4 mins , turning half way through. you then put them in a pre heated oven @ about 175-190.. for 12 mins. serve this on a bead of mashed tatties made with butter & cream. real nice with a cream and white wine sauce. mabye some green beans for the greedy boyfriend...

Answer 9

Add a 1/4C Mozz. Cheese with the asparagus

Stuffed Chicken Breast

Ingredients:
4 small boneless, skinless chicken breasts
1/4 teaspoon each: salt, onion powder and dried dill weed
1 (10 ounce) package frozen asparagus spears, thawed and drained
1/2 medium red bell pepper, seeded and cut into thin strips
Mock Hollandaise sauce
2 tablespoons reduced-fat margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
2/3 cup non-fat milk
1 egg yolk
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice

Heat oven to 375 degrees. Flatten each chicken breast to 1/4 inch thickness between waxed paper. Mix salt, pepper, onion powder and dill weed and sprinkle on top of chicken breasts. Place 1/4 of the asparagus spears and pepper strips on one end of the chicken breast. Tightly roll each chicken breast and secure with toothpicks. Place chicken seam side down, on baking pan that has been sprayed with nonstick spray. Cover and bake about 30 minutes or until chicken is no longer pink.

Mock Hollandaise Sauce
Heat margarine in a small saucepan over low heat until melted. Stir in flour and salt and cook over low heat until smooth, stirring constantly. Remove from heat. Mix milk, egg yolk and lemon juice until smooth and stir into flour mixture. Heat to boiling, stirring constantly.

Makes 4 Servings

Answer 10

You can add parma ham, or chorizo slices with cheese and roasted red peppers.

You can also add spinach, mushrooms and basil with cheese and wrap in parma ham.

Stuff the chicken breasts before you cook them then place in the oven. make sure it fully cooks through.

Good luck!