STUFFED CHICKEN IDEAS RECIPES

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STUFFED CHICKEN BREAST RECIPES - BBC GOOD FOOD



Stuffed chicken breast recipes - BBC Good Food image

Stuffed chicken breasts make a great dinner party dish. Try our popular recipes including mustard-stuffed chicken, herby mascarpone chicken and chicken Kiev.

Provided by Good Food team

Number Of Ingredients 1

BEST CHICKEN PARM STUFFED PEPPERS - HOW TO MAKE ... - DELISH



Best Chicken Parm Stuffed Peppers - How to Make ... - Delish image

Check out this easy recipe for chicken parm stuffed peppers from Delish.com.

Provided by Lindsay Funston

Categories     low sugar    nut-free    easy chicken    パン    appetizers    dinner    lunch

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4 servings

Number Of Ingredients 11

3 c.

shredded mozzarella, divided

1/2 c.

freshly grated Parmesan, plus more for serving

3

cloves garlic, minced

1 1/2 c.

marinara

1 tbsp.

freshly chopped parsley, plus more for garnish

Pinch of crushed red pepper flakes

Kosher salt

Freshly ground black pepper

12 oz.

fresh or frozen breaded chicken, cooked according to package instructions and diced

4

bell peppers, halved and seeds removed

1/2 c.

Swanson Chicken Broth

Steps:

  • Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken. Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil. Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes. Garnish with parsley and more Parmesan before serving.

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Calories 367 calories per serving
  • Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.
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    2. Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
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See details


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Reviews 4.9
Total Time 1 hours 15 minutes
Category low sugar, nut-free, easy chicken, パン, appetizers, dinner, lunch
Cuisine Italian
  • Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken. Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil. Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes. Garnish with parsley and more Parmesan before serving.
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This is so good we'd be surprised if this chicken fillet recipe doesn't become a firm favourite. Save it to your My Good Food collection and enjoy.
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Supper
Cuisine French
Calories 367 calories per serving
  • Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.
See details


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Cramming the mushroomy stuffing under the skin gives this roast chicken loads of flavour
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Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 707 calories per serving
    1. You don’t often see whole chicken that’s been stuffed like this. I think that’s a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
    2. Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
    3. Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
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See details


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You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!
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Total Time 1 hours 50 minutes
Calories 480 per serving
  • Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.
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