Crispy Stuffing Coated Chicken Breasts Recipes

Steps:

• In a shallow dish, combine the stuffing crumbs and Parmesan cheese. In another shallow dish, combine butter and garlic. Dip chicken in butter mixture, then coat with stuffing mixture. Place in a greased 13x9-in. baking dish. , Sprinkle with remaining stuffing mixture and drizzle with remaining butter mixture. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 170°.

Steps:

• In a shallow bowl, combine soup mix and water. Place stuffing mix in another shallow bowl. Dip chicken in soup mixture, then coat with stuffing. , Place in an 8-in. square baking dish coated with cooking spray. Drizzle with butter. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear.

Steps:

• Heat oven to 375 degrees; spray 13x9-inch (3 quart) glass baking dish with cooking spray.
• Place stuffing crumbs in resealable food storage plastic bag; seal bag and coarsely crush with rolling pin.
• In shallow bowl or pie plate, mix stuffing crumbs and butter.
• In another shallow bowl, beat egg and half-and-half with fork until well mixed.
• Dip chicken into beaten egg, then coat with stuffing mixture.
• Place in baking dish.
• Bake 30-40 minutes or until juice of chicken is clear when center of thickest part is cut.

Steps:

• Coat chicken with coating mix as directed on package. Place in 15x10x1-inch baking pan lined with foil. Discard any remaining coating mix.
• Bake at 400°F for 20 minutes or until chicken is cooked through. Meanwhile, prepare Stuffing and cook vegetables. Serve chicken with Stuffing and vegetables.

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

Steps:

• Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
• Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
• Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
• Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.

Steps:

• Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
• Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
• In a large bowl, stir together the feta and sour cream. Set aside.
• Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
• Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
• Bake, uncovered, in a preheated oven for 25 minutes.

Steps:

• Season chicken with salt.
• Cut a pocket into each chicken breast.
• Stuff the pockets evenly with the mozzarella cheese.
• Press the edges of the chicken together to seal the pocket.
• Separate the flour, eggs, and bread crumbs into 3 separate bowls.
• Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
• Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
• Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
• Fry the chicken until golden brown on both sides.
• Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
• Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
• Bake for 20 minutes.
• Enjoy!

Steps:

• Wash chicken and pat dry.
• Smother sour cream on both sides of the chicken.
• Sour cream needs to be slathered on thick.
• Dump stuffing mix out onto a flat plate.
• Press sour cream coated chicken into stuffing so that you cover both sides of chicken with as much stuffing as possible.
• Heat 1/2 stick of butter in the bottom of a large casserole baking dish until melted.
• Add chicken to the dish and bake at 350 for 30 minutes.
• Remove from oven and put another 1/2 stick of butter into dish.
• Flip chicken over and bake for another 30-45 minutes (cook time may vary depending on how thick the chicken you use is).
• Enjoy!