Stuffed Chicken Breasts ( News Letter )


This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee

First let me thank Amy for finding all the following Stuffed Chicken Breast Recipes. As I read them over I decided I must try all of them. Join us next week when we will be Going Green and no it isn't going to be Irish Food. We are going to have some fantastic recipes using one of my favorite vegetables. Next week it is Asparagus!!! See you then.

Judee

Welcome back Around Our Kitchen Table. Boneless, skinless chicken breasts have become a staple in most homes across the country. They're simple to prepare, and lend themselves to a variety of seasonings and preparation methods. It's still easy, however, to fall into a rut of the same old recipe for your chicken dinner. So, tonight we're trying to liven up that plate with a variety of Stuffed Chicken Breast entrees. So, pull out that meat tenderizer to flatten out that chicken, and get ready to wrap it around some flavorful fillings!

Brie-Stuffed Chicken Breasts

2 tablespoons olive oil
1 medium onion -- chopped
1 Granny Smith apple -- cored, coarsely chop
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed -- cut into chunks
4 medium chicken breast halves, on the bone -- with skin (2 lbs)

Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove from heat. Let cool slightly; Stir in Brie. Divide stuffing into 4 equal portions.

Heat oven to 400 degrees.

Run fingers under breast skin to separate from flesh. Put one-fourth of the stuffing under the skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish.

Bake in 400 degree oven until no longer pink neat bone, 35 minutes. (180 degrees on instant-read meat thermometer). Remove chicken to platter; keep warm.

Prepare sauce: Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken.
***End of Recipe***

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.
***End of Recipe***

ORANGE AND SPINACH-STUFFED CHICKEN BREASTS

6 lg. chicken breast halves, skinned, boned
STUFFING:
3/4 c. cooked orzo (rice-shaped pasta)
1 c. frozen cut leaf spinach (from 16 oz. pkg.), thawed, drained
1 (11 oz.) can mandarin orange segments, drained, reserving
liquid
1/4 c. chopped onions
1 garlic clove, crushed
1/2 tsp. salt
1/4 tsp. pepper
TARRAGON ORANGE SAUCE:
2/3 c. orange juice
2/3 c. reserved mandarin orange liquid
1 tbsp. cornstarch
2 tsp. chopped fresh tarragon or 1/2 tsp. dried tarragon
leaves
1/4 tsp. salt

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken breast halves.

In medium bowl, combine all stuffing ingredients; mix well. Place 1/3 to 1/2 cup of stuffing mixture down center third of each chicken breast. Bring ends of breasts over stuffing; fold in sides. Secure with wooden picks. Place stuffed chicken breasts, seam side down, in ungreased 12x8-inch (2-quart) baking dish.

Heat oven to 350 degrees. In small saucepan, combine all sauce ingredients; blend well. Bring to a boil over medium-high heat. Cook 3 to 5 minutes until sauce is thickened, stirring constantly. Pour over chicken. Bake at 350 degrees for 35 to 40 minutes until chicken is fork tender and juices run clear. Garnish with additional mandarin oranges and fresh tarragon, if desired. 6 servings.

TIP:
One-third to 1/2 cup uncooked orzo will yield 3/4 cup cooked orzo.
***End of Recipe***

CRAB STUFFED CHICKEN BREASTS

6 chicken breasts, skinned & boned
1/2 c. onion, chopped
1/2 c. celery, chopped
3 tbsp. butter
3 tbsp. dry white wine
1 (7 oz.) can crabmeat, drained & flaked
1/2 c. herb seasoned stuffing mix
2 tbsp. all-purpose flour
1/2 tsp. paprika
2 tbsp. butter, melted
1 envelope Hollandaise sauce mix
3/4 c. milk
2 tbsp. dry white wine
1/2 c. shredded Swiss cheese (2 oz. piece)

Pound chicken to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3 tablespoons butter until tender. Remove from heat; add 3 tablespoons wine, crab meat and stuffing mix; toss. Divide mixture among breasts. Roll up and secure. Combine flour and paprika; coat chicken.

Place in a 11 3/4" x 7 1/2" x 1 3/4" baking dish; drizzle with melted butter. Bake, uncovered in a 375 degree oven for 1 hour. Transfer to platter. Blend sauce mix and milk; cook and stir until thickened. Add remaining wine and cheese; stir until cheese melts. Pour some on chicken and pass remaining sauce. Serves 6.
***End of Recipe***

Boursin Stuffed Chicken

4 boneless chicken breast halves
5 ounces Boursin cheese with garlic and herbs
1 tablespoons flour
1/4 cup shredded carrot
1/4 cup chopped walnuts
1/4 cup chopped parsley, divided
1/2 cup fine dry bread crumbs
2 tablespoons Parmesan cheese
2 tablespoons butter, melted

Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet until flattened and thinned out. In a small mixing bowl, beat Boursin cheese with flour until smooth. Stir in carrot, nuts, and half of the parsley. Place about 1/4 of the Boursin mixture on each piece of chicken. Fold in two sides and roll up burrito style. Press edges to seal.

In a small bowl, combine remaining parsley, bread crumbs, and Parmesan cheese. Brush chicken rolls with the melted butter then roll in bread crumb mixture.

Place chicken rolls in an 8-inch square baking dish, seam side down. Sprinkle with remaining bread crumb mixture. Bake at 350° for 40 to 45 minutes, or until chicken is tender.
***End of Recipe***

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

2 tablespoons fresh lemon juice
3/4 cup butter
2 cloves garlic, crushed
1/4 teaspoon dried basil
1 teaspoon chopped pimento
1 cup chopped pecans
1 1/2 cups chopped fresh broccoli florets
1 small onion, minced
1/2 cup sour cream
1 (3 ounce) package cream cheese
8 skinless, boneless chicken reast halves
1 egg, beaten
1 cup dry bread crumbs
1/2 cup chopped pecans
1 tablespoon vegetable oil
To Make Broccoli/Cream Cheese Filling:

In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted.

Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.

Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.
***End of Recipe***

Victoria Dining's Chicken Athenian

Serve with butternut squash and mashed potatoes - 8 servings

1/4 c. olive oil
1/2 c. finely chopped white onion
1/4 c. finely chopped celery
4 oz. bulk pork sausage
4 oz. lean ground beef
3 c. dried bread cubes
3 c. chicken stock or canned low-salt chicken broth
1 c. chopped cooked broccoli
8 oz. feta cheese, crumbled (1 1/2 c)
salt and freshly ground pepper to taste
2 eggs, beaten
eight 6- to 8-oz. boneless chicken breasts, skin on

In large saute pan or skillet over med heat, heat the olive oil and cook the onion and celery, stirring occasionally, for 10 min, or until the onion is golden brown. Stir in the sausage and ground beef and cook 10 min longer or until the meat is no longer pink; set aside.

In med. bowl, combine bread cubes and 1 c. of the chicken stock or broth; soak until the liquid is absorbed. Stir in the broccoli, feta cheese, salt and pepper. Add the meat mixture and eggs and knead until well blended.

Preheat oven to 375F. Stuff each chicken breast evenly under the skin with one-eighth of the meat mixture. Arrange the chicken in a baking dish and bake in the preheated oven for 50 min or until tender.

In small saucepan over high heat, bring the remaining 2 c. chicken stock or broth to a boil and cook to reduce by half. Taste and adjust the seasoning. Place a stuffed chicken breast on each of 8 plates. Pour some of the reduced liquid over each chicken breast and serve.
***End of Recipe***

Stuffed Buffalo Chicken

4 split chicken breasts
4 tablespoons cream cheese, softened
1 rib celery, sliced thin
1 ounce blue cheese, crumbled
1 teaspoon chili powder
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon hot pepper sauce
1 teaspoon ground cumin

In medium bowl, mix together cream cheese, celery, blue cheese and chili powder.

Gently peel back skin on each breast half and poke holes with fork in meat under skin. Stuff 1/4 of cream cheese mixture under skin on each chicken breast half. Pull skin over stuffing and secure with a wooden pick.

In small bowl, mix together honey, oil, hot sauce and cumin to make a paste; brush on stuffed chicken. Place broiler racks about 8 inches from heat; arrange chicken on broiler pan and broil about 25 minutes, turning occasionally, until fork can be inserted in chicken with ease. Cover with foil and place in 350 degree F. oven for 10 minutes.
***End of Recipe***

Garlic-Lemon Double Stuffed Chicken

"Not your everyday chicken dish! Stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce, your friends and family will be begging you to make this recipe"

oil, for greasing pan
8 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, cut into 1/2 inch slices
1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
1 cup milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Romano cheese
1 tablespoon minced garlic
3/4 cup butter, melted
2 tablespoons lemon juice
1/2 teaspoon garlic salt, or to taste
1/2 teaspoon paprika (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.

Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.

Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.

Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.

Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
***End of Recipe***

Stuffed Chicken Siena

Cheese Filling Ingredients:

3 oz mozzarella, shredded
1 oz Parmesan, grated
3 oz smoked Gouda, chopped
2 oz Fontina cheese, shredded
2 oz sun-dried tomato, chopped
1/4 tsp black ground pepper
1 tbsp green onions, chopped
1 tsp garlic, minced
2 tbsp fresh parsley, chopped
1 egg
2 tbsp heavy cream

Preparation for Cheese Filling:
* Place all ingredients in a mixing bowl and mix with spoon until
well-blended
* Divide into 4 to 6 portions
* Refrigerate until ready to use

Chicken Ingredients:
4 chicken breasts (6 to 8 oz each), butterfly cut
Cheese filling (see recipe)

Preparation for Chicken:
* Place chicken on a cutting board and split to open
* Spread cheese evenly on both sides
* Fold one side over to the other and repeat with other breasts
* Place in baking pan sprayed with cooking spray
* Bake at 450 degrees for 20 minutes or until internal temperature reaches
165 degrees

Siena Sauce Ingredients:

1 oz extra virgin olive oil
1 tbsp garlic, chopped
1/2 cup Kalamata olives, pitted and chopped
1/2 cup green olives with pimiento, chopped
1 tbsp small capers, rinsed
1/2 cup red wine
1 cup tomatoes, diced
29 oz canned tomato puree
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 medium size red bell peppers, cut in 1-inch pieces
1 tbsp sugar
2 tbsp fresh sweet basil, chopped
1-1/2 lbs cooked pasta
Fresh parsley, chopped

Preparation for Siena Sauce:
* Heat olive oil in a small sauce pot
* Add garlic and saute for one minute (do not brown)
* Add olives and capers and stir. Add red wine and bring to a boil
* Add remaining ingredients except basil
* Bring to a boil and reduce to medium heat for five to seven minutes
* Begin pasta in a separate pot according to package directions
* Add basil to sauce and stir well
* Remove Siena sauce from heat
* Place one chicken breast and 6 oz of pasta on each plate
* Evenly distribute Siena sauce over chicken and pasta
* Garnish with chopped parsley
***End of Recipe***

MEXICAN STUFFED CHICKEN BREASTS

6 skinless boneless chicken breast halves
2 ounces cheddar cheese cut into strips
4 tablespoons chopped cilantro
1 can green chilies
1/4 teaspoon red pepper flakes
1 egg beaten
1/3 cup cornmeal
1/2 package taco seasoning mix
2 ounces cheddar or Monterey Jack cheese
8 ounces salsa

Rinse chicken and pat dry. Pound chicken to 1/8 inch thickness.

In a bowl combine cornmeal and seasoning mix.

Place egg in another bowl.

For each roll place chili peppers, cheese strips, cilantro and crushed red
pepper near edge of one pounded breast. Fold in sides, and roll, starting
from the cheese/pepper side.

Dip rolls in egg, then cornmeal mixture.

Place rolls, seam side down in shallow baking pan. Bake, uncovered at 375
degrees for 25 to 30 minutes. Sprinkle with grated cheese the last 5
minutes of baking. Serve topped with heated salsa.
***End of Recipe***

Chicken Breasts With Cranberry-Pineapple Sauce

1 tsp. butter, margarine or bacon drippings
1 pkg. top of stove stuffing mix, made as directed or equivalent homemade stuffing
4 chicken breasts halves (with bone or not)
1 small can jellied cranberry sauce
1/2 jar pineapple preserves
1 small can crushed pineapple
1/2 tsp. soy sauce
1 Tbsp. brown sugar

Mix cranberry sauce, pineapple preserves, crushed pineapple, soy sauce and brown sugar in a bowl.

Melt butter in a baking dish. Divide stuffing into four servings, place each in baking dish.

Cover each serving with chicken breast half and pour cranberry-pineapple sauce over the whole thing. Bake for 35 minutes or longer for large breasts at 375 degrees.
***End of Recipe***