RECIPE FOR STUFFED CHICKEN BREAST WITH STUFFING OVEN BAKED RECIPES
STUFFING STUFFED CHICKEN BREASTS RECIPE: HOW TO MAKE IT
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
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
BAKED STUFFED BONELESS CHICKEN BREASTS RECIPE - FOOD.COM
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
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
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