STUFFED CHICKEN BREASTS RECIPES RECIPES

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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

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

STUFFED CHICKEN BREASTS RECIPE - FOOD.COM



Stuffed Chicken Breasts Recipe - Food.com image

My family loves to scoop up the extra wine and cheese that melts out into the bottom of the pan and pour it over their rice.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
salt
pepper
1/4 cup soft margarine
1/8 teaspoon ground oregano
1 teaspoon dried parsley
6 ounces monterey jack cheese, cut into 4, 1/4 inch slices
1/4 cup flour
2 eggs, beaten
1 cup Italian style breadcrumbs
1/4 cup dry white wine

Steps:

  • Pound chicken breasts between wax paper until thin. Season with salt and pepper.
  • Combine margarine with herbs. Spread mixture on the inside of chicken. Place slice of cheese on each piece of chicken and roll. Secure with a toothpick.
  • Cover chicken with flour lightly and completely. Dip in egg. Roll in bread crumbs.
  • Place in a pan and bake at 375 degrees for 15 minutes. Pour wine over chicken and bake 20 to 25 minutes longer.

Nutrition Facts : Calories 583.9, FatContent 30.5, SaturatedFatContent 12.1, CholesterolContent 214.3, SodiumContent 705.3, CarbohydrateContent 26.4, FiberContent 1.5, SugarContent 2.3, ProteinContent 46

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STUFFED CHICKEN BREASTS RECIPE - FOOD.COM
My family loves to scoop up the extra wine and cheese that melts out into the bottom of the pan and pour it over their rice.
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Reviews 5.0
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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
From tasteofhome.com
Reviews 5
Total Time 01 hours 10 minutes
Category Dinner
Calories 200 calories per serving
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