ASPARAGUS STUFFED CHICKEN BREAST RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, lemon zest, asparagus, provolone cheese, garlic powder, paprika, olive oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425˚F (220˚F).
- On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side.
- Season the inside of the chicken with salt and pepper.
- Sprinkle the lemon zest on the interior of the chicken. Top with piece of provolone and three stalks of asparagus, then fold the chicken over enclosing the filling.
- Season the outside of the chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat a large oven-safe skillet over medium-high heat, and add the oil. Add the chicken to the pan, and cook for 3 to 5 minutes, until golden brown.
- Flip the chicken over and cook for an additional 3 to 5 minutes.
- Cover the skillet with aluminum foil and place in the oven for 15 minutes, or until the internal temperature reaches 155˚F (70˚C).
- Remove the skillet and let sit, covered, for 5 minutes.
- Remove the foil, and serve.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 1 gram, Protein 37 grams, Sugar 0 grams
ITALIAN STUFFED CHICKEN
Chicken recipes are always among the most searched-for on bbcgoodfood.com, so the cookery team came up with this quick and easy supper dish specially
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
- Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
- Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.
Nutrition Facts : Calories 332 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 37 grams protein, Sodium 1.17 milligram of sodium
STUFFED CHICKEN BREASTS
My family loves to scoop up the extra wine and cheese that melts out into the bottom of the pan and pour it over their rice.
Provided by cookiedog
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pound chicken breasts between wax paper until thin. Season with salt and pepper.
- Combine margarine with herbs. Spread mixture on the inside of chicken. Place slice of cheese on each piece of chicken and roll. Secure with a toothpick.
- Cover chicken with flour lightly and completely. Dip in egg. Roll in bread crumbs.
- Place in a pan and bake at 375 degrees for 15 minutes. Pour wine over chicken and bake 20 to 25 minutes longer.
Nutrition Facts : Calories 583.9, Fat 30.5, SaturatedFat 12.1, Cholesterol 214.3, Sodium 705.3, Carbohydrate 26.4, Fiber 1.5, Sugar 2.3, Protein 46
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
CHEESE-STUFFED CHICKEN BREASTS
This one is just great. I found it looking for differnt stuff to make. Add some ham and you've got Cordon Blue. Recipe Source: Crisco http://crisco.com/scripts/display_recipe.asp?recipe_nbr=29610
Provided by Jane Burch
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF.
- In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder.
- Set aside.
- Place one piece of cheese in center of each chicken breast.
- Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture.
- Dredge with flour.
- In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper.
- Dip each rolled breast in beaten egg, then in crumb mixture to coat.
- Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray.
- Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan.
- Bake for 30 to 35 minutes, or until golden brown.
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