CHICKEN SORRENTO
Easy, tasty, and filling. I can't really say much more than that. Certainly not gourmet, but then we aren't much into gourmet around here.
Provided by Felix4067
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Mix first four ingredients in a zip-top plastic bag, then add chicken and shake to coat.
- Brown chicken breasts in hot shortening, approximately 8 minutes per side; remove from pan and keep warm.
- Add mushrooms, soup and oregano to pan, stir until smooth, and cook 5 minutes over medium heat.
- Remove from heat; stir in sour cream.
- Pour macaroni in the bottom of a 9x13 glass pan, mix in peas and half of the soup mixture.
- Place chicken breasts on top of macaroni, pour the rest of the soup mixture over.
- Sprinkle with paprika.
- Cover and bake for 40 minutes.
- Remove cover and bake an additional 20 minutes.
Nutrition Facts : Calories 508.7, Fat 28.4, SaturatedFat 13.4, Cholesterol 73.5, Sodium 907, Carbohydrate 39.6, Fiber 3.6, Sugar 4.2, Protein 24.1
SORRENTO STUFFED CHICKEN BREASTS
Not sure but I think I got this recipe from a Sorrento cheese package and it has served me well. Nowadays it's hard to find chicken breasts with the skin still on, but if your grocery store doesn't have it you can ask them to get them and let you know when they will have them. The skin is very important to help the stuffing stay in place nice. Enjoy.
Provided by ChefRaylene
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In skillet or saucepan, heat oil over medium heat. Add garlic and onion; cook until tender. Remove from heat. Stir in spinach, parsley and basil; cool.
- In bowl, combine all 3 cheeses, egg, salt and pepper. Blend in spinach mixture.
- Place chicken breasts skin side up on a board. Gently loosen skin from one side of breast. Stuff each pocket with about 1/6 of stuffing and gently press on surface of skin to spread stuffing evenly. Tuck ends of skin and meat under breast to form an even round dome shape.
- Place stuffed chicken breasts in greased baking dish. Bake at 375 for 35 minutes or until skin is golden brown and juices run clear.
- Serve immediately, or cover and refrigerate until needed. Just before serving, slice into serving size pieces for a cold buffet or salad platter.
Nutrition Facts : Calories 665.2, Fat 39.5, SaturatedFat 15.2, Cholesterol 246.1, Sodium 774.9, Carbohydrate 10.9, Fiber 4.2, Sugar 2.7, Protein 66.4
MEDITERRANEAN STUFFED CHICKEN BREASTS
In my first apartment, I started cooking chicken with feta and sundried tomatoes. Now I serve it with rice pilaf and a salad. -Amanda Rochette, Watertown, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a small bowl, mix cheese and tomatoes. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Brush with 1 tablespoon oil; sprinkle with Greek seasoning. Top with cheese mixture. Roll up chicken from a short side; secure with a toothpick., Place in a greased 11x7-in. baking dish, seam side down; brush with remaining oil. Bake, uncovered, 30-35 minutes or until until a thermometer reads 165°. Discard toothpicks before serving.
Nutrition Facts : Calories 332 calories, Fat 17g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 621mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 40g protein.
CHICKEN SORRENTINO
Steps:
- Preheat oven to 400 degrees F.
- Slice open the chicken breasts crosswise to butterfly and use a meat mallet to pound them to an even thickness of about 1/2 inch. Season the chicken with the salt. Spread the flour on a plate. Lightly dredge the chicken in flour, tapping off the excess.
- Add 4 tablespoons of the butter and the olive oil to a large skillet over medium-low heat. When the butter has melted, add the chicken and lightly brown on both sides, about 2 minutes per side. Remove the chicken to a plate. Increase the heat to medium, and add the eggplant slices to skillet. Brown on both sides, about 3 minutes per side. Remove the slices to a plate lined with paper towels to drain.
- Discard the oil in skillet, and set it over medium-high heat. Add the remaining 3 tablespoons butter. When the butter is melted, pour in the white wine and bring to a boil. Adjust the heat so the wine is simmering rapidly, then lay the chicken breasts back in, in one layer. Lay a slice of ham over each chicken breast. Dollop about 2 tablespoons marinara on top of each piece of ham. Drop the remaining marinara in the spaces between the chicken breasts to make the sauce. Layer the sliced cheese on top of the sauce. Sprinkle the grated cheese over top. Bake until chicken is cooked through and cheese is browned and bubbly, about 20 to 25 minutes.
RICOTTA-STUFFED CHICKEN BREASTS
Steps:
- In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.
Nutrition Facts : Calories 605 calories, Fat 29g fat (11g saturated fat), Cholesterol 226mg cholesterol, Sodium 486mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 79g protein.
SCRUMPTIOUS STUFFED CHICKEN BREASTS
I love to experiment in the kitchen! I watch several cooking shows and often come up with an idea of my own from a recipe I see in a show. This stuffed one I came up with one evening while deciding what to do with the chicken breasts I had thawed out. It was a hit in our household, and I've made it again since I came up with it! My husband loves this wrapped in bacon, I like it better without.
Provided by brenmatt65
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Season chicken with salt and pepper.
- Mix ham, mayonnaise, sour cream, Cheddar-Monterey Jack cheese blend, mozzarella cheese, Parmesan cheese, onion powder, garlic powder, and smoked paprika together in a large bowl. Place 1/2 cup mixture on each chicken breast. Roll chicken over filling, wrap with 2 slices bacon, and secure with toothpicks.
- Place bread crumbs in a shallow bowl. Roll each chicken breast in bread crumbs to coat. Place chicken in a baking dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 755.8 calories, Carbohydrate 21.6 g, Cholesterol 219.5 mg, Fat 40.1 g, Fiber 0.2 g, Protein 72.8 g, SaturatedFat 17.4 g, Sodium 1961.4 mg, Sugar 12.4 g
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