WHAT TEMPERATURE DO YOU BAKE STUFFED CHICKEN BREAST RECIPES
OVEN ROASTED STUFFED CHICKEN BREASTS RECIPE | ALLRECIPES
This recipe always impresses dinner guests! Chicken breasts are stuffed with a ricotta cheese and walnut mixture.
Provided by Julie1271
Categories World Cuisine European Italian
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
- Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
- Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 348.8 calories, CarbohydrateContent 9 g, CholesterolContent 65.2 mg, FatContent 22.6 g, FiberContent 1.5 g, ProteinContent 27.7 g, SaturatedFatContent 4.5 g, SodiumContent 217.2 mg, SugarContent 1 g
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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