STUFFED CHICKEN BREASTS OVEN RECIPES

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Turn the chicken breasts over so that the smooth side is on the chopping board and using a small sharp knife cut a pocket the length of the breast and under the small false fillet and being careful not to cut all the way through the chicken breast.
• Open the pocket up and neatly spread the cheese into the pocket. Fold the chicken back over to seal the cheese inside. Turn the chicken breasts back over so that they are smooth side up and lay a thyme sprig on top of each. Carefully wrap each chicken breast in two overlapping slices of ham and place the chicken in a small roasting tin.
• In a small bowl mix together the parsley, breadcrumbs, Parmesan and lemon zest and season with salt and freshly ground black pepper. Scatter over the chicken breasts, drizzle with olive oil and cook for 10 minutes.
• Arrange the cherry tomatoes around the chicken and cook for another 10 minutes until the chicken is cooked through and the tomatoes are softened. Add the spinach to the pan, mix into the pan juices and return to the oven for a further minute to wilt the leaves. Serve between two plates.

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.