HOW LONG TO COOK A STUFFED CHICKEN BREAST RECIPES

Name: Baked Stuffed Boneless Chicken Breasts
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 8 boneless chicken breast halves (about 3 pounds with or without the skin); salt & fresh ground pepper; 2 -3 tablespoons unsalted butter; 1/3 cup finely chopped onion; 1 teaspoon minced garlic; 2 cups dry unseasoned breadcrumbs; 1/4 cup grated parmesan cheese; 1/4 cup finely chopped fresh parsley; 1/2 teaspoon dried rosemary, crumbled; 1/2 teaspoon dried sage, crumbled; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/3-2/3 cup chicken stock; olive oil (to brush on the chicken)

BAKED STUFFED BONELESS CHICKEN BREASTS RECIPE - FOOD.COM

Baked Stuffed Boneless Chicken Breasts Recipe - Food.com image

This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

8 boneless chicken breast halves (about 3 pounds with or without the skin)
salt & fresh ground pepper
2 -3 tablespoons unsalted butter
1/3 cup finely chopped onion
1 teaspoon minced garlic
2 cups dry unseasoned breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup finely chopped fresh parsley
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried sage, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3-2/3 cup chicken stock
olive oil (to brush on the chicken)

Steps:

Preheat the oven to 350°F.
Rinse and pat dry the chicken breasts.
Trim any fat around the edges.
If you wish, remove the white tendon running through the tenderloins.
Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick.
Season with salt and ground black pepper.
Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside.
Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds.
Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper.
Stir in the chicken stock.
The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand.
Do not over moisten.
Taste and adjust the seasonings.
Lightly oil a 13 x 9-inch baking pan.
Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it.
Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely.
Lay the packets seam side down in the pan and brush with olive oil.
Season with Salt and ground black pepper to taste.
Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes.
Serve immediately.

Nutrition Facts : Calories 346.8, FatContent 13, SaturatedFatContent 4.9, CholesterolContent 93, SodiumContent 476.5, CarbohydrateContent 20.9, FiberContent 1.5, SugarContent 2.2, ProteinContent 34.5

STUFFED CHICKEN BREAST RECIPE: HOW TO MAKE IT

Stuffed Chicken Breast Recipe: How to Make It image

Chicken breast halves are perfect when cooking for one... just wrap and freeze them individually, then thaw and cook one at a time.—Alvena Franklin, Coldwater, Michigan

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 1 serving.

Number Of Ingredients 8

Ingredients

1 bone-in chicken breast half
1/8 teaspoon each salt and pepper
1 tablespoon chopped onion
1 tablespoon chopped celery
1 tablespoon butter
1/8 teaspoon each dried thyme, basil and parsley flakes
2 slices day-old white bread, cubed
2 tablespoons chicken broth

Steps:

Place chicken with skin side down on a piece of heavy-duty foil large enough to fold over the chicken. Sprinkle with salt and pepper; set aside. In a skillet, saute onion and celery in butter until soft; stir in seasonings, bread and broth. Place in cavity of chicken; fold over top and seal. Place in a small baking pan. Bake at 375° for 45 minutes. Open foil and bake 5 minutes more or until chicken is tender, juices run clear and stuffing is lightly browned.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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