MOZZARELLA STUFFED CHICKEN BREAST RECIPES

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MOZZARELLA AND HERB-STUFFED CHICKEN BREAST SOUS-VIDE STYLE ...



Mozzarella and Herb-Stuffed Chicken Breast Sous-Vide Style ... image

This is a recipe for moist and tender chicken breast stuffed with a mixture of cheeses and herbs. Serve with side dishes of your choice.

Provided by Jesse Cody

Categories     Meat and Poultry    Chicken    Breast

Total Time 2 hours 25 minutes

Prep Time 20 minutes

Cook Time 2 hours 5 minutes

Yield 4 chicken breasts

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
½ onion, diced
1 rib celery, diced
1 teaspoon Cajon seasoning, divided, or to taste
¾ cup shredded mozzarella cheese
4 ounces sliced mushrooms
1 egg, beaten
2 tablespoons fine dry bread crumbs
1 tablespoon chopped fresh parsley
2 teaspoons grated Parmesan cheese

Steps:

  • Heat water in a sous-vide water bath to 141 degrees F (60.5 degrees C).
  • Place each chicken breast between 2 sheets of heavy plastic wrap on a work surface. Flatten chicken with smooth side of a meat mallet to 1/4-inch thickness.
  • Heat olive oil and butter in a skillet over medium heat. Add onion, celery, and Cajon seasoning; cook and stir until onion is softened and translucent, about 5 minutes.
  • Place mozzarella cheese, mushrooms, egg, bread crumbs, parsley, and Parmesan cheese together with onion mixture in bowl of a food processor; blend into paste.
  • Spread paste onto one side of chicken breasts; roll breasts and secure with toothpicks. Spread remaining paste and sprinkle Cajun seasoning onto rolled breasts; place in individual sealable plastic bags. Seal bags (on low pressure if using a vacuum sealer), removing as much air as possible. Cook chicken in the preheated water bath for 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 292.1 calories, CarbohydrateContent 7.5 g, CholesterolContent 133.2 mg, FatContent 14.2 g, FiberContent 1.2 g, ProteinContent 32.5 g, SaturatedFatContent 5.8 g, SodiumContent 400.2 mg, SugarContent 2.5 g

PESTO-MOZZARELLA STUFFED CHICKEN BREASTS RECIPE - FOOD.COM



Pesto-Mozzarella Stuffed Chicken Breasts Recipe - Food.com image

A flavorful, satisfying meal. My family can't get enough of this and guests rave and ask for the recipe. It is so simple to throw together for a last minute cook out. These are all ingredients I keep on hand.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
1/2 tablespoon fresh ground black pepper
1/2 cup pesto sauce (you can use store bought or use your favorite homemade)
1/2 cup mozzarella cheese (small perlini mozzarella balls work best,you can use larger mozzarella, just cut it down into smalle)
1/2 cup roasted red pepper, sliced

Steps:

  • Pre-heat grill to high heat.
  • Oil grill with light coat of oil (for charcoal oil before heating).
  • Rinse chicken;pat dry.
  • With sharp knife, cut a pocket deep lengthwise into the edge of each chicken breast. be careful not to cut all the way through.
  • Season chicken with pepper.
  • Spread 1 tablespoon pesto into each pocket.
  • Fill each pocket with 1/4 of mozzarella balls and 1/4 of the red pepper slices.
  • Spread remaining pesto over outside of chicken breasts to give it a light, even coating.
  • Lay chicken on oil grill. Close lid.
  • Cook until browned on bottom (about 7 minutes).
  • Turn and continue cooking until browned on other side and no longer pink in center; about 7 minutes longer (carefully cut to test).
  • Serve hot with some crusty bread, a tossed green salad, and fresh fruit.

Nutrition Facts : Calories 181.8, FatContent 6.3, SaturatedFatContent 2.5, CholesterolContent 86.6, SodiumContent 464.4, CarbohydrateContent 1.5, FiberContent 0.4, SugarContent 0.1, ProteinContent 28.4

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