Savory Stuffed Chicken Breast With Plum Glaze Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
• Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
• Bake in preheated oven for 25 minutes.
• While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
• Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).

Steps:

• Pound out the chicken breasts between two sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine orange juice, mustard, wine and tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes.
• Preheat oven to 325 degrees. Lay one chicken breast out flat and top with some chopped spinach. In a small bowl mix together cheese, olives, mint and apricots. Roll up the breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 40 minutes until firm.

Steps:

• Pre-heat the oven to 375 degrees F.
• Butterfly and pound the chicken breasts between 2 sheets of plastic wrap to 1/4 inch.
• Salt and pepper both sides of the chicken.
• Place goat cheese, sun-dried tomatoes or artichokes in the center of each breast.
• Roll the chicken together like an envelope and secure using a few toothpicks.
• Heat 1 teaspoon oil and butter in a nonstick skillet over medium heat.
• Place the chicken in the pan, top side down and brown on all 4 sides (about 2 minutes each side), the chicken firms and holds together quickly making this easy to do.
• Transfer the chicken to a baking dish and bake for 15 minutes.
• When the chicken is cooked through, remove the toothpicks and let rest for 5 minutes before slicing.
• Use the pan to toss whole wheat pasta in the pan drippings, adding a few sun-dried tomatoes and artichoke hearts. Add a little oil from these jars if you need to.

Steps:

• In a small saucepan, saute the apple, ham, mushrooms and onion in 1 tablespoon oil until onion and apple are tender. Stir in mustard, bread crumbs and lemon-pepper. Flatten chicken breasts to 1/4-in. thickness; top each with the apple mixture. Roll up and secure with toothpicks. Coat with flour., In a skillet, brown chicken in remaining oil. Place in an 8-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until juices run clear. Discard toothpicks.

Steps:

• Preheat oven to 450. Put the butter in a 9x9 baking pan and put it in there while the oven is warming up.
• Combine the cream cheese, onion, garlic and seasonings. Mix well until blended.
• Pound chicken to about 1/4 inch thickness.
• Spread each piece with 1/4 of the cream cheese mixture, roll up and secure with toothpicks.
• Dip in eggs and roll in cracker crumbs.
• Place in hot butter in baking pan and turn over to coat with butter.
• Bake 25-30 minutes or until cooked through and browned nicely.