CHICKEN BREAST WITH STUFFING
Add a salad or a steamed veggie and you'll have a hearty meal for one with this tender baked chicken and tasty herb stuffing. "You can remove the skin from the chicken breast if you like," notes Bobby Taylor of LaPorte, Indiana.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 1 serving.
Number Of Ingredients 11
Steps:
- Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 411 calories, Fat 21g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 948mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
STUFFING STUFFED CHICKEN BREASTS
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
Time 1h10m
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, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
BONELESS CHICKEN BREASTS WITH STUFFING MIX
This dish is quick, can be made the night before, and comes out great every time. The stuffing gives it a nice crunchy taste.
Provided by jean1
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream of chicken soup with water.
- Pour into 13x9x2 baking dish.
- Lay chicken breasts on top.
- Add a slice of Swiss cheese on each chicken breast.
- Pour the dry stuffing mix over the top, covering it completely.
- Bake covered at 350F for 1-1/2 hours.
Nutrition Facts : Calories 651, Fat 31, SaturatedFat 11.7, Cholesterol 130.6, Sodium 1765.7, Carbohydrate 44.4, Fiber 1.4, Sugar 4.7, Protein 45.9
ONE-DISH CHICKEN AND STUFFING BAKE
This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix water and butter. Add stuffing. Mix lightly.
- Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
- Mix soup, milk and parsley. Pour over chicken. Cover.
- Bake at 400 degrees F for 30 minutes or until done.
ROASTED CHICKEN BREASTS WITH GRAPE STUFFING
No need to wait until Thanksgiving to enjoy roasted chicken and rustic stuffing. For a delicious dinner no matter the season, bake a split bone-in chicken breast on a bed of celery, onion, garlic, torn ciabatta, and grapes. As it cooks, the juices from the meat baste onto the bread mixture, keeping the center moist, while the craggy surface bakes-up like a crouton.
Provided by Shira Bocar
Categories Food & Cooking Dinner Recipes
Time 2h
Number Of Ingredients 11
Steps:
- Season chicken generously with salt and pepper; refrigerate, covered, overnight. Arrange bread in a single layer on a rimmed baking sheet. Let dry at room temperature, uncovered, overnight.
- Preheat oven to 450 degrees with a rack in center. Let chicken stand at room temperature, uncovered, 30 minutes. Transfer bread to a bowl. Heat 3 tablespoons oil in a large ovenproof skillet over medium; add onion, celery, and garlic and cook, stirring, until onion is translucent, 6 to 8 minutes. Stir in wine; cook until reduced by half, 2 to 3 minutes. Add grapes; cook, stirring, until skins begin to split, 2 to 3 minutes. Season with salt and pepper.
- Transfer grape mixture to bowl with bread. Add broth and 1/4 cup parsley; toss until combined. Season with salt and pepper. Return mixture to skillet, keeping grape cluster on top; add chicken. Drizzle chicken and surface of stuffing with remaining 1 tablespoon oil. Roast until chicken is golden and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, 40 to 45 minutes. Transfer chicken to a plate; sprinkle with remaining 1 tablespoon parsley. Return stuffing to oven; bake until top is crisp, 10 to 12 minutes more. Slice chicken and serve with stuffing.
STOVE TOP® ONE-DISH CHICKEN & STUFFING BAKE
You know what they say: You can never have too many quick and easy chicken breast recipes! Especially when they're one-pot wonders made with stuffing.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Add hot water to stuffing mix; stir just until moistened.
- Place chicken in 13x9-inch baking dish. Mix soup, sour cream and cheese; spoon over chicken. Top with stuffing.
- Bake 30 min. or until chicken is done.
Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1010 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 3 g, Protein 35 g
ROASTED CHICKEN WITH HOLIDAY STUFFING
Steps:
- Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight.
- Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 1 1/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool.
- Preheat oven to 350 degrees.
- Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 1 1/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.
CREOLE CHICKEN WITH CORNBREAD STUFFING
This recipe features a great method for a quick skillet cornbread stuffing that's loaded with colorful vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450˚ F. Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-high heat. Add the red onion, celery, corn, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the pickled peppers and 1/2 cup water. Bring to a simmer, then stir in the cornbread to combine. Cut 1 tablespoon butter into small cubes and scatter over the top. Transfer the skillet to the oven and cook until golden brown on top, 15 to 20 minutes.
- Meanwhile, heat a separate large ovenproof skillet over medium- high heat. Season the chicken with salt, pepper and the Creole seasoning. Add the vegetable oil to the skillet; heat until shimmering. Add the chicken and cook until well browned on the bottom, 4 to 5 minutes. Flip the chicken, then transfer the skillet to the oven and cook until the chicken is just cooked through, 5 to 7 minutes.
- Return the skillet with the chicken to the stovetop over medium heat; add the remaining 1 tablespoon butter and the lemon juice. Cook, swirling the butter, until combined. Remove from the heat and remove the chicken to a cutting board.
- Divide the cornbread stuffing among plates. Sprinkle with the parsley. Slice the chicken and serve with the stuffing. Spoon the pan sauce over the chicken.
Nutrition Facts : Calories 570, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 192 milligrams, Sodium 751 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 51 grams, Sugar 13 grams
CROCK POT CHICKEN AND STUFFING
This dish is so easy and everyone that has tried it has absolutely loved it. Just throw it in the crock pot and it will be done in time for dinner.
Provided by Lubie
Categories One Dish Meal
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken breasts in the bottom of crock pot.
- Pour dry stuffing mix over chicken.
- Mix sour cream and soup and pour over chicken and stuffing.
- Cook on low for 4 hours.
- Fluff all ingredients and serve.
BAKED STUFFED CHICKEN BREASTS WITH STUFFING RECIPE - (2.9/5)
Provided by á-2053
Number Of Ingredients 8
Steps:
- • Make the stuffing and place to the side. • Preheat oven to 375 • Clean the chicken and pound out until about a half and inch thick. • Add soft butter to the middle of each chicken breast and sprinkle with salt and pepper. • Add a scoop of stuffing (about ¼ cup) to the center of each chicken breast and roll up, securing each with two toothpicks. • Rub the outside of the chicken breast with a good amount of softened butter to create a crispier outside. • Place the chicken breasts in a deep pan with about two cups of chicken broth and a splash of white wine. • Sprinkle with salt, pepper and rosemary. • Place in oven and cook about 45 minutes. • Any extra stuffing can be cooked on the side. • As the chicken cooks make the gravy (see recipe bellow)
STOVE TOP STUFFED CHICKEN ROLLS
Roll up to the table with a stuffed chicken recipe! Stuffing mix and more roll into STOVE TOP Stuffed Chicken for a tasty stuffed chicken recipe.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs.
- Place chicken, top sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each chicken breast; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.
- Mix soup and milk; pour over chicken. Sprinkle with paprika.
- Bake 25 to 30 min. or until chicken is done (165°F).
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 920 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 4 g, Protein 32 g
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