Stuffed Chicken Breasts Obrien Recipes

Steps:

• 1. Butterfly fillet the chicken breasts and lay flat in order to stuff them. (http://www.youtube.com/watch?v=PBSAEHnFaO4)
• 2. Stuff inside with both cheese's on the breast.
• 3. Then add garlic.
• 4. Sprinkle with sweet basil before closing up and securing with toothpicks or short skewers. (Make sure you have secured the opening because the next step is to roll in butter and bread crumbs.)
• 5. Melt the butter in a flat dish with sides so you can still roll the chicken in it.
• 6. Then roll in bread crumbs.
• 7. Place them in a baking dish or pan.
• 8. Pour remaining butter, or melt a little more, over the chicken.
• 9. Bake at 350 degrees for about an hour.
• 10. Make sure to pull out all the toothpicks or skewers before serving. (I like to use the short skewers because they don't get in the way and they are easier to take out once the chicken is ready.)

Steps:

• Preheat oven to 350°.
• Butter a shallow baking dish large enough to hold the chicken in one layer.
• Place the breasts on a work surface, skin side up.
• Starting at the top, gently pull the skin away from the meat to form a pocket, leaving the sides still attached.
• Combine the spinach, cheeses, and seasonings.
• Divide into 4 portions.
• Place 1 portion of filling under the skin of each breast.
• Smooth the skin over the filling, tucking the ends under.
• Rub each breast with butter and place in the buttered baking dish.
• Bake, covered, for 45 minutes to 1 hour.
• Serve sliced, hot or cold.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
• Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
• Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat.
• Add sliced onion and saute 30 minutes or until golden and very soft. Lower heat if onions start to darken or burn too quickly.
• Add sliced garlic, and saute 5 more minutes Stir in 1/3 cup wine and cook 5 minutes or until liquid almost evaporates.
• Spoon mixture into a bowl and let cool. (you can make the onions a day ahead and let sit in the refrigerator).
• Stir in Brie, salt and pepper.
• Cut a horisontal slit in the thickest portion of each chicken breast to form a pocket.
• Stuff about 1/1/2 tablespoons of the onion mixture in each pocket.
• Heat 1 tablespoon olive oil in skillet over medium-high heat.
• Add chicken and cook 6 minutes on each side or until done, which will depend on the size of the breasts.
• Remove from skillet, and keep warm.
• Add 1/3 cup wine, minced onion, sage and minced garlic to skillet.
• Cook over medium high heat for 2 minutes.
• Stir in broth and bring to a boil, cooking 7 minutes or until reduced to 3/4 cup.
• Return chicken to skillet; cover and simmer on low for 2 minutes until completely heated.