Answers to Everyday Questions : Easy Stuffed Chicken Recipes?

Easy Stuffed Chicken Recipes?

5 Responses to “Easy Stuffed Chicken Recipes?”

1. Princess Leia said :
   October 3rd, 2010 at 9:01 pm

   go here for a good cheese stuffed chicken recipe
   http://food.yahoo.com/recipes/kraft/69192/easy-cheesy-stuffed-chicken
2. Kimberly said :
   October 3rd, 2010 at 9:50 pm

   STUFFED CHICKEN BREASTS
   4-6 large boneless/skinless chicken breasts
   1 package of taco seasoning
   1 package (a roll) of Ritz crackers, crushed
   1/2 package of cooked bacon (or any meat desired)
   4-6 slices of white cheese (Jack, Swiss, etc)
   1 egg
   oil or olive oil spray to grease muffin tins
   1/2 cup of milk
   Spray a muffin tin with olive oil spray.
   Beat the egg well with milk.
   In a bowl, mix taco seasoning with the crushed Ritz crackers.
   Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.
   Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs.
   Place formed breast open side down into muffin tin.
   Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.
   Bake at 375 for 40 minutes.
   During last 10 minutes of cooking time, spray again with olive oil.
   Chicken pops right out, into a nice round stuffed chicken breast.
3. Boo. said :
   October 3rd, 2010 at 10:08 pm

   One of my favorites! You could easily add mushrooms if you like. Serves 4 –

   Maria’s Stuffed Chicken Breasts

   4 skinless, boneless chicken breast halves
   salt and pepper to taste
   1 (15 ounce) container ricotta cheese
   1 (10 ounce) package frozen chopped spinach, thawed and drained
   1 clove garlic, minced
   2 eggs, beaten
   1 (8 ounce) package shredded mozzarella cheese, divided
   1 (16 ounce) jar spaghetti sauce

   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 9×13 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.

   ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
   On a side note, Kimberly’s recipe looks really good! I’m going to try that this week! I love the flavor of taco seasoning with chicken. Thanks for the great idea!
4. mebepat said :
   October 3rd, 2010 at 11:06 pm

   Chicken Breasts Stuffed with Crabmeat

   INGREDIENTS
   3 ounces cream cheese, softened
   2 tablespoons minced onion
   2 tablespoons chopped fresh parsley
   1 teaspoon chopped fresh dill
   1 teaspoon minced garlic
   1/8 teaspoon lemon pepper
   4 ounces fresh Dungeness crabmeat
   4 skinless, boneless chicken breasts
   1 cup all-purpose flour
   2 eggs, beaten
   3 cups fresh bread crumbs
   2 tablespoons butter
   2 tablespoons vegetable oil

   DIRECTIONS
   In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
   Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
   In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.
5. depp_lover said :
   October 4th, 2010 at 12:01 am

   1 can cream of asparagus soup
   4 boneless skinless chicken breasts
   1/3 cup goat cheese
   2/3 cup dry white wine
   4 slices bacon
   salt
   pepper
   garlic powder or minced garlic
   1/2 red bell pepper
   1/2 tomato
   olive oil

   Cut the chicken breast lengthwise and put the goat cheese inside of each one. Sauté the bell pepper in olive oil and garlic. Cut the tomato into cubes.
   Wrap each piece of chicken with a strip of bacon. (Turkey bacon can be used.)

   Place the stuffed, wrapped chicken into a medium casserole dish. Pour the can of soup over the top of the chicken and top with the tomato and red pepper. Pour the wine over this and use the salt and pepper to taste.

   Cover with foil and bake at 350°F degrees until the chicken is cooked through.