HASH BROWN CRUSTED STUFFED CHICKEN BREASTS #5FIX
5-Ingredient Fix Contest Entry. This elegant and flavorful chicken dish will delight any chicken connoisseur when they taste the perfectly seasoned chicken breasts, stuffed with healthy, cheesy, garlic seasoned broccoli, bell peppers and carrots. The Simply Potatoes® Shredded Hash Browns, mixed with more cheese, encase and insulate the chicken perfectly while baking, resulting in a moist and juicy chicken breast every time. It's the perfect 3-course meal in an all-in-one package that's both impressive and delicious!
Provided by Sandi Sheppard
Categories One Dish Meal
Time 1h3m
Yield 4 chicken breasts, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Rinse chicken breasts and pat dry. Remove any excess fat.
- Using a sharp knife, cut a large pocket into the chicken breasts, cutting horizontally and lengthwise into the chicken, but not cutting through the back or sides.
- Place the vegetables into a small bowl, add 1/2 cup of cheese and toss to mix. Divide mixture into 4 equal portions and put into the chicken pockets.
- Use seasoned salt to sprinkle evenly over both sides of the chicken pieces.
- In a small bowl, mix the Simply Potatoes® Shredded Hash Browns with 1 cup cheese. Use half of the mix to cover the bottom of a baking dish large enough to accommodate the 4 chicken breasts with no excess space between or around them. Lay the chicken breasts on top of the hash browns, then, using the remaining hash brown mixture, patting equal amounts onto the tops of each piece of chicken.
- Bake 45 minutes, covering loosely with foil tent during the last 10-12 minutes, or when nicely browned. Turn oven to broil, remove foil, sprinkle remaining 1/2 cup cheese over the top and broil until cheese is melted, about 3-4 minutes. Serve either 1 piece each to 4 people, or cut in half and serve to 8.
Nutrition Facts : Calories 397.2, Fat 22.1, SaturatedFat 12.6, Cholesterol 134.8, Sodium 513.4, Carbohydrate 8.1, Fiber 2.2, Sugar 0.3, Protein 40.9
SIMPLY ELEGANT STUFFED CHICKEN BREAST #5FIX
5-Ingredient Fix Contest Entry. The beautiful aroma drifting from the kitchen when you make Simply Elegant Stuffed Chicken Breast will have them lining up at your door. Who knew you could have the taste of Thanksgiving with just 5 ingredients, in less than an hour. It's delicious, quick and oh so easy to prepare!
Provided by Tresa H.
Categories Chicken
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In large bowl mix potatoes and stuffing mix (if seasoning pack and bread is packaged separate, mix both together).
- Pound chicken breast to about 1/4 inch thick.
- At this point you can cut your chicken to make 12 smaller rolls or leave whole and make 6 larger ones.
- Season chicken with bouillon, (use like you would salt).
- Spoon about 1/2 cup mixture onto edge of each chicken breast and roll, securing with tooth picks.
- Season outside with bouillon.
- Bake on nonstick baking sheet for 30 to 40 minutes, depending on size.
- Heat gravy and serve over chicken.
STUFFED BREAST OF CHICKEN
Steps:
- Preheat oven to 450 degrees F.
- To make the filling: In a medium skillet heat the oil over high heat and saute the spinach until wilted, about 3 minutes.
- Drain the spinach squeeze dry and finely chop. Combine the ricotta, chopped spinach, Asiago, and nutmeg. Season the mixture with salt and pepper.
- To make the chicken: Place the chicken breasts skin side down on a cutting board with the tenderloin folded back. Place 2 tablespoons of spinach filling on the center of the breast and fold the tenderloin over to enclose. Arrange the stuffed chicken breasts, skin side up, in a baking dish.
- Mix the butter with the garlic, herbs, salt, and pepper. Rub the butter mixture over the chicken. Refrigerate for at least 15 minutes, until the butter hardens. Roast for 25 minutes. Let rest for 5 minutes, at room temperature, before serving. Slice chicken breasts and serve with pan juices.
HASH-BROWN CRUSTED CHICKEN BREASTS
Number Of Ingredients 9
Steps:
- Place chicken breasts 3 inches apart between two sheets of plastic wrap or wax paper. Pound to even thickness of 1/3-inch. Rub chicken with garlic, then sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper and thyme.Puree onion, eggs and 1/2 cup flour in blender or food processor fitted with steel blade. Shred potatoes using large holes of box grater or with food processor coarse shredding disk. Add potatoes to onion mixture. Season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.Pour 1-1/2 inches Crisco Oil into deep fryer. Heat oil to 375°F. Dust chicken breasts with remaining 1/2 cup flour. Shake off any excess over sink or garbage can.Coat both sides of chicken with 1/3-inch of potato mixture. Slide chicken gently into oil using wide spatula.Fry for 5 to 6 minutes, or until bottom is brown. Turn gently with spatula. Fry second side. Remove from pan. Drain on paper towels and serve immediately.Note: The chicken breasts can be pounded and seasoned up to 1 day in advance and refrigerated, tightly covered with plastic wrap. The potato mixture can be made up to 3 hours in advance. Refrigerate it with sheet of plastic wrap pushed directly into surface to prevent discoloration.
Nutrition Facts : Nutritional Facts Serves
HASH BROWNS CHICKEN
Make and share this Hash Browns Chicken recipe from Food.com.
Provided by cervantesbrandi
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a large skillet on medium high heat and add oil to your pan.
- Sprinkle salt and pepper evenly on all chicken breasts. Spread 1 tsp of mustard on each chicken breast.
- Next mix your hashbrowns with the garlic salt.
- Top each breast mustard side up with hashbrowns and press down to make sure the hashbrowns stay on the chicken breasts.
- Add each chicken breast hashbrown side down to your hot pan. Cook for 5 minutes without touching the chicken. As soon as you see the sides of the hashbrowns turning a golden color carefully flip the chicken breasts over. Continue to cook for an additional 3 minutes.
- Turn your heat down to low, cover and cook the chicken for 10 minutes or until the chicken is fully cooked and no longer pink.
- Enjoy!
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
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