BREAD STUFFING CHICKEN BREAST RECIPE RECIPES

Name: Stuffing Stuffed Chicken Breasts
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: 1 small onion, chopped; 1 celery rib, chopped; 1 garlic clove, minced; 2 tablespoons butter, divided; 1 teaspoon reduced-sodium chicken bouillon granules; 1/4 cup boiling water; 3 cups soft bread crumbs; 3 tablespoons fat-free milk; 1/2 teaspoon dried parsley flakes; 1/2 teaspoon dried rosemary, crushed; 1/2 teaspoon dried thyme; 8 boneless skinless chicken breast halves (4 ounces each); 1/2 teaspoon salt; 1/4 teaspoon pepper

STUFFING STUFFED CHICKEN BREASTS RECIPE: HOW TO MAKE IT

Stuffing Stuffed Chicken Breasts Recipe: How to Make It image

I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! —Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 10 minutes

Prep Time 35 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter, divided
1 teaspoon reduced-sodium chicken bouillon granules
1/4 cup boiling water
3 cups soft bread crumbs
3 tablespoons fat-free milk
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 200 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 368mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

CHICKEN BREASTS WITH BREAD STUFFING RECIPE | EAT SMARTER USA

Chicken Breasts with Bread Stuffing recipe | Eat Smarter USA image

The Chicken Breasts with Bread Stuffing recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 50 minutes

Yield 4

Number Of Ingredients 16

Ingredients

4 Chicken breasts
125 grams Toast (crust removed)
1 shallot
6 tablespoons butter
2 tablespoons vegetable oil
4 centiliters Madeira Wine
80 grams Whipped cream
2 eggs
16 Chestnuts
300 grams Celery
100 grams Cranberry
40 grams sugar
salt
freshly ground peppers
Nutmeg
1 tablespoon chopped parsley

Steps:

Cut chestnuts crosswise and roast in hot oven (200°C, approximately 400°F) for 20 minutes. Take out and peel while still hot. Cut bread into cubes. Peel shallot, chop finely and sweat in 2 tablespoons butter until translucent. Mix cream, egg, shallot and parsley into the bread, then season with salt, pepper and nutmeg. Cut four chestnuts small and add to the bread mixture. Cut chicken breasts lengthwise, fill with the bread stuffing and secure. Cook chicken breasts on the skin side in 2 tablespoons oil in an ovenproof pan. Turn and finish cooking in the oven. Sauté remaining chestnuts with 1 tablespoon butter and Madeira.
Trim celery, rinse and cut diagonally into slices. Sauté celery in 2 tablespoons butter, deglaze with some water and braise until done, about 6 minutes. Season with salt. Heat remaining butter with the sugar, melt sugar, add cranberries and cook.
To serve, arrange chicken breasts on plates with roasted chestnuts, celery and cranberries.

Nutrition Facts : Calories 861.26 kcal, FatContent 39.29 g, SaturatedFatContent 17.74 g, ProteinContent 38.5 g, CarbohydrateContent 85.29 g, SugarContent 9.98 g, CholesterolContent 218.09 mg

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