Marias Stuffed Chicken Breasts Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
• In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

Steps:

• Potatoes and cauliflower:
• Preheat the oven to 350 degrees F.
• On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste. Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes. Remove the potatoes to a bowl and set aside.
• Chicken: In a blender or food processor, combine the grapes, walnuts and dates and blend until smooth.
• Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin. Remove the top sheet of plastic. Season the chicken with salt and pepper, to taste. Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling. Using the plastic as your guide, roll up the chicken around the filling.
• Put the flour, eggs and bread crumbs in separate dishes. Season the bread crumbs with the garlic powder, onion powder and salt. Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs. Chicken should be coated completely with each step of the breading process.
• Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side. Transfer the pan to the oven and bake until cooked through, about 15 minutes.
• Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder. Cook for 2 minutes then whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a simmer. Whisk until the sauce is thickened and smooth.
• Remove the chicken from the oven to a cutting board and slice. Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce.

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
• Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.
• Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, about 30 minutes.

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.

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a large bowl combine all filling ingredients together until well blended then season with seasoned salt and pepper to taste.
• Divide the cheese mixture into 8 even servings.
• Place one breast onto a plate, then place a serving of the cheese filling on the top of the breast.
• Roll up jellyroll fashion, then season outside of the rolled breasts with seasoned salt and pepper.
• Place into the baking dish seam-side down.
• Repeat with the remaining seven breasts.
• Drizzle the marinara sauce or alfredo sauce over the rolled breasts (you will not have to cover each breast completely with the sauce).
• Bake for about 40-45 minutes.
• Sprinkle top with about 1 cup mozzarella cheese (or to taste) and return to oven until the cheese melts (about 3-4 minutes).

Steps:

• Preheat oven to 350 degrees.
• To prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
• Discard plastic wrap.
• Top each chicken breast half with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leaving a 1/4-inch border around edges.
• Fold in half, pinching edges together to seal; sprinkle with salt and pepper.
• (The chicken can be prepared up to a day ahead and refrigerated at this point.) Dredge chicken in flour, shaking off excess.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add chicken; cook 5 minutes on each side.
• Place chicken in a shallow baking pan; bake at 350 degrees for 5 minutes or until done.
• Keep warm.
• To prepare sauce, add shallots to skillet; saute 4 minutes over medium-high heat or until browned.
• Add tomato paste; cook 1 minute, stirring constantly.
• Stir in wine; bring to a boil over high heat.
• Cook until reduced to 1 cup (about 6 minutes).
• Add broth; bring to a boil.
• Cook until reduced by half (about 8 minutes).
• Combine water and cornstarch in a small bowl, stirring with a fork until smooth.
• Add cornstarch mixture to sauce; bring to a boil.
• Cook 1 minute, stirring constantly.

Steps:

• Heat oven to 350°F.
• Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with cheese, chorizo and nuts. Press cut edges of pockets together to seal.
• Whisk egg in pie plate. Combine parsley and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in parsley mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
• Bake 20 to 25 min. or until chicken is done (165ºF).

Steps:

• Heat oven to 375.
• Grease square pan,9x9x2 inch.
• Loosen skin from chicken breast halves by inserting fingers between skin and meat,gently separate in center but leave skin attached at sides.
• Prepare smoked gouda and spinach stuffing.
• Spread 1/4 of stuffing between meat and skin of each chicken breast.
• Smooth skin over breasts tucking under loose areas.
• Place chicken skin side up in pan.
• Sprinkle with salt and pepper.
• Drizzle with butter.
• Bake uncovered 45-55 minutesm or until juice is no longer pink.
• For Stuffing: Mix cream cheese,gouda cheese and nutmeg,combine well.
• Stir in spinach.

Steps:

• Discard all of the fat and connecting tissue on the chicken breasts.
• Pound them to a thickness of about 1/8 inch.
• Set aside.
• Mix the parsley, oregano, Mrs.
• Dash together.
• Whip the butter and then add the herbs.
• Take the chicken and lay them flat.
• Spread half of the butter mixture evenly between the four chicken breasts.
• Top the butter with cheese divided between all chicken.
• Roll the chicken breasts tightly around the cheese and butter.
• Place the chicken rolls into the oil and cook until lightly browned,about five minutes.
• Transfer them to a baking dish.
• Preheat the oven to 350 degrees.
• Melt the remaining butter and pour over the chicken rolls.
• Place in the oven and and bake about fifteen minutes.
• Basting them with the melted butter occasionaly.
• Pour the pan drippings over them when you serve.