BAKE STUFFED CHICKEN BREAST RECIPES

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ASPARAGUS-STUFFED CHICKEN BREAST RECIPE: HOW TO MAKE IT



Asparagus-Stuffed Chicken Breast Recipe: How to Make It image

With its pretty presentation and sensational flavors, this rich asparagus stuffed chicken breast makes any meal feel special. —Louise Ambrose, Kingston, New York

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 13

8 fresh asparagus spears
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon Dijon mustard
4 fresh sage leaves
2 slices provolone cheese (1 ounce each)
2 slices deli ham (3/4 ounce each)
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
1/4 cup white wine or chicken broth

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

Nutrition Facts : Calories 459 calories, FatContent 21g fat (9g saturated fat), CholesterolContent 174mg cholesterol, SodiumContent 873mg sodium, CarbohydrateContent 14g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 46g protein.

PANCETTA AND MUSHROOM-STUFFED CHICKEN BREAST RECIPE: HOW ...



Pancetta and Mushroom-Stuffed Chicken Breast Recipe: How ... image

I was inspired by a stuffed chicken Marsala dish I had at a restaurant and wanted to come up with my own version using a different flavor profile. —Ashley Laymon, Lititz, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 8

4 slices pancetta
1 tablespoon olive oil
1 shallot, finely chopped
3/4 cup chopped fresh mushrooms
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup prepared pesto

Steps:

  • Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels., In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in mushrooms; cook until tender, 1-2 minutes. Add 1/8 teaspoon salt and 1/8 teaspoon pepper., Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 2 tablespoons pesto; layer with 1 slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing filling; secure with toothpicks. Sprinkle with remaining salt and pepper., Transfer to a greased 13x9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks before serving.

Nutrition Facts : Calories 420 calories, FatContent 25g fat (6g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 1013mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 41g protein.

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