Herb Stuffed Chicken Breasts Recipes

Steps:

• In a small skillet, saute leeks in oil until almost tender. Add the rosemary, thyme, salt and pepper; saute 1 minute longer. Remove from the heat; cool., Flatten each chicken breast half to 1/4-in. thickness; top with leek mixture. Roll up and secure with toothpicks. , In a small shallow bowl, combine the pecans, bread crumbs, rosemary, thyme, salt and pepper. Brush mustard over chicken, then coat with pecan mixture. Place seam side down in a greased 11x7-in. baking dish. Drizzle with oil. , Bake, uncovered, at 375° for 35-40 minutes or until the chicken is no longer pink. Discard toothpicks.

Steps:

• Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
• With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
• When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

Steps:

• Preheat the oven to 375 degrees F.
• Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
• Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
• Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil and butter in saute pan over medium heat. Add leeks and cook for 4 minutes.
• Add 1 tablespoon each of rosemary and thyme, cook one minute more.
• Season with 1/2 teaspoon each of salt and pepper. Transfer to bowl; let cool.
• Using a knife with a sharp, pointed blade, cut a pocket into the center of each chicken breast by inserting the tip into the thickest part of the breast, being careful not to cut the whole way through. Place 2 tablespoons of leek mixture into each pocket.
• Make bread crumbs by placing bread into food processor fitted with metal blade. Add remaining herbs, salt and pepper.
• Spread 1 teaspoon mustard over top of stuffed chicken breast.
• Cover with herbed bread crumbs, pressing gently to adhere.
• Place chicken breasts in roasting pan, bread crumb side up.
• Pour chicken stock and wine into pan around chicken.
• Cover with foil, bake for 25 minutes. Remove foil and bake 10 minutes more. Internal temperature should reach 165 degrees.

Steps:

• Preheat oven to 275 degrees.
• Wash and pound to flatten each chicken breast.
• Lay the breasts on waxed paper and spread 1/4 of the cream cheese on each breast.
• Top the cream cheese with the feta divided equally.
• Combine the basil, oregano, salt, pepper and garlic powder in a small bowl.
• Sprinkle 1/4 of the spices/herbs on each breast.
• Roll up each chicken breast and wrap with a piece of bacon and one green onion top (secure with toothpicks if necessary).
• Place the breasts in a greased casserole dish and drizzle with the melted butter.
• Cover and bake 1 1/2 hours.
• Remove the cover and increase the oven temperature to 350 degrees.
• Bake an additional 15-20 minutes or until the bacon is browned.

Steps:

• Preheat oven to 350 degres F.
• Flatten open chicken breasts; spread 1 tablespoon of cream cheese on one half of each breast (resist the temptation to use more-- a little cream cheese goes a looooooong way!).
• Evenly distribute the fresh herbs on top of that and season with salt and pepper.
• "Fold"the chicken breasts back up and press tightly, tucking in cream cheese a bit.
• In a shallow dish, combine the 1/2 teaspoons salt and pepper, paprika and flour.
• In another dish, pour the beaten egg mixture.
• In a third dish, combine bread crumbs, garlic powder and Parmesan cheese.
• First dip chicken breasts in flour mixture, then beaten egg mixture, then bread crumb mixture.
• Place chicken on a lightly greased baking sheet, drizzle about a tablespoon of melted butter on each breast and bake, uncovered, for 30 minutes or until cooked through and tender.

Steps:

• Soften cream cheese and mix in fresh herbs. ( If you use dry herbs use 1 tsp instead of one tablespoon)
• Cut a pocket in each chicken breast.
• Stuff with a heaping tablespoon of herb stuffing.
• Dredge each breast in flour.
• Dip in the egg wash and roll in the bread crumbs.
• In a large skillet add 3 tablespoons of oil, and saute the breasts until browned/ Place the sautéed breasts on a greased baking pan.
• Bake at 350 F for 20 minutes or so.

Steps:

• Preheat oven to 350 degrees. In a large ovenproof skillet, heat 1 teaspoon oil over medium heat. Add leeks, and cook 4 minutes. Add 2 teaspoons each rosemary and thyme; cook 1 minute more. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Transfer to a medium bowl; let cool.
• Using a sharp knife, carve a pocket in the center of each chicken breast by inserting the tip into the thickest part and cutting an opening (leaving about 1 inch uncut on each side), being careful not to cut all the way through the breast. Place 2 tablespoons leek mixture in each pocket. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chicken breasts, and saute until golden, about 3 minutes on each side. Remove from heat, and transfer to clean work surface.
• Place bread in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Transfer breadcrumbs to a bowl. Add remaining teaspoon rosemary and 1 teaspoon thyme. Season with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread 1 teaspoon mustard over one side of each chicken breast, and cover with about 3 tablespoons herbed breadcrumbs, pressing gently to adhere. Drizzle remaining teaspoon oil over all.
• Place skillet in oven; roast chicken until it is golden and cooked through, about 15 minutes. Remove from oven; transfer chicken to serving dish, and cover with foil while you make the sauce. Place skillet over medium heat, and add chicken stock; deglaze pan, stirring to loosen any browned bits with a wooden spoon. Continue cooking until stock is reduced by half, about 3 minutes. Remove from heat; add remaining teaspoon thyme. Serve with the chicken.