STUFFED CHICKEN BREAST MARINARA
If you have large enough chicken breasts you can slit a hole in the side and stuff instead of pounding the breasts thin, also alfredo sauce may be used in place of marinara. You can prepare the cheese mixture, roll up into the chicken breasts and place into the baking dish, cover with plastic wrap and refrigerate up to 24 hours in advance, or just prepare the cheese mixture a day ahead
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
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).
Nutrition Facts : Calories 388.8, Fat 18.9, SaturatedFat 9.4, Cholesterol 170.9, Sodium 658.7, Carbohydrate 12.5, Fiber 2.3, Sugar 6.4, Protein 40.6
CHICKEN MARINARA
Garlic and basil flavor the tomato sauce that coats this tender Chicken Marinara. A friend gave me this skillet recipe several years ago. It's easy to make using pre-sliced mushrooms, commercial pasta sauce and quick-cooking pasta. -Kathleen Williams, St Albans, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.
Nutrition Facts : Calories 241 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 930mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 27g protein.
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.
MARIA'S STUFFED CHICKEN BREASTS
This is a great and easy chicken dish with a twist. How do you cook some chicken like Maria?! Like this!
Provided by Maria Fontana
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 578.1 calories, Carbohydrate 26.3 g, Cholesterol 231.3 mg, Fat 26.3 g, Fiber 5.6 g, Protein 58.3 g, SaturatedFat 13.4 g, Sodium 1101.5 mg, Sugar 11.4 g
PEPPERONI AND MOZZARELLA STUFFED CHICKEN BREASTS
Make and share this Pepperoni and Mozzarella Stuffed Chicken Breasts recipe from Food.com.
Provided by Cristi Hinten
Categories High Protein
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim the chicken breasts. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay inches
- Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside.
- Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp of vegetable oil over medium/high heat. Collect three shallow dishes and put the flour in one, the egg in another and the bread crumbs in the third (Pampered Chef Coating Trays would be great for this). Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up).
- One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings inches The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating.
- Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs inches The bread crumbs should sizzle and dance A LOT. It is very important that the oil is hot enough or else the breading will soak up a lot of oil and you'll end up with some really greasy chicken!. Place all four pieces of chicken in the skillet and cook until it is golden brown and crispy on each side. This should take no more than 2-3 minutes.
- When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make sure the chicken is cooked through) and serve immediately!
Nutrition Facts : Calories 643.6, Fat 42.9, SaturatedFat 10.2, Cholesterol 159.7, Sodium 441.9, Carbohydrate 22, Fiber 1, Sugar 1.1, Protein 40.4
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