I need a good recipe for stuffed chicken breasts.?!
I need a good recipe for stuffed chicken breasts.?
Answers:
Chicken breasts tend to be dry; therefore you need a "stuffing" that will keep 'em moist. Try this:
Get BIG breasts, with or without the skin as is your preference. Beat 'em with a roller pin or wine bottle to flatten them out a bit. Soak them in cream sherry (cheap stuff) in the refrig. while we do the rest of ther prep.
Now dice up an onion, very fine, and add some chopped garlic to that -so you have about 2 tblsspns for each breast. Shake in some tarragon.
Melt 1 tblspn of butter per breast. Stir in the onions and garlic and tarragon. Now get this: add enough whole oysters so you get 2 per breast! Heat the melted butter mix so the oysters get done (like a mushroom). But don't "bnrown" the butter! And now add 2 chopped button mushrooms (or equivalent of any mushroom) to THAT. Heat long enough to get the mushrooms semi-soft.
Set the butter, garlic, onion, oyster and 'shroom mix aside to get solid again (refrigeration helps) and when it does, make butter balls out of it, which should amount to about 2 tblspns total volume per breast. Flatten the balls a bit to a sort of biscuit shape. Then freeze those puppies! (Put your falttened balls on wax paper.)
OK, now retrieve the breasts from the reefer, and lay a flattened butter ball at the end of each. Shake on some parmesan cheese. Roll up the breasts, tucking in the ends of the breast as you go into a sort of tubular shape. Use toothpicks to hold it all together. Freeze THOSE.
After they're frozen, deep-fry 'em! You can actually do this in a big sauce pan as long as the oil (olive oli!) reaches about 3/4's of the way up each breast. Turn constantly to brown the outside, and look for "leaks" from the butter ball. When you start to get them, that means they're near done -the only real test is to cut into one to inspect the chicken meat -if white all the way through, you're done!
Oh, MY!
Side dish of rice and a ceasar salad on the side.
Enjoy!
sorry. this is a question for u
sorry i cant anwser it but..
U CAN STUFF CHICKEN BREASTS?!
WTF how can u fuckin stuf em
there thin
I have given this recipe several times - but it is so good and easy - pound out boneless breasts thin season and spread one side with Dijon mustard, layer on thin slices of ham and Swiss or Havarti cheese with either frozen or fresh spinach, fold in half, brown and then finish off in oven
take the chicken and pound it flat, roll it with cream cheese in the middle and wrap on the outside with bacon. stick them with toothpicks to keep them rolled up
bake til chicken is done at 400 deg.
this is delicious!!!
steam 1 bag frozen broccoli. (or boil then drain)
in mixing bowl, add 1 can of brocc cheddar soup from campbells and 1/2 milk (take out 1/4 cup of this and set aside)
add broccoli
add 1/2 cup bread crumps.
flatten chicken and cut in half almost the whole way through, but not all the way.
spread chicken open and stuff with brocc/soup mix
place in greased baking dish and top chicken with rest of milk/soup mix,
bake for 40 minutes at 350
tastes really good served with rice pilaf!!!
Garlic Pesto-Stuffed Chicken Breast
"Chicken, chicken, chicken. I want to stay on a diet, but I want to make something fancy." That was the statement that inspired this dish. If you are hesitant to try stuffing the chicken breast, then just serve the sauce as a topping.
Serving: 4
4 boneless, skinless chicken breasts
1 batch Roasted Garlic Pesto
1/4 cup crumbled goat cheese
Salt and freshly ground black pepper
Vegetable cooking spray
Heat a cast iron griddle or skillet over high heat. Preheat the oven to 350 degrees F.
Meanwhile, using a sharp paring knife or boning knife, make a crosswise slit at the end of each chicken breast, cutting through the middle to form a pocket and being careful not to cut through the outside of the chicken breast. Fill each of the pockets with 2 heaped tablespoons of the Roasted Garlic Pesto and 1 tablespoon goat cheese. Press the cut ends together, and season the chicken breasts with salt and pepper.
Spray the hot griddle lightly with cooking spray and add the chicken breasts. If your pan is not large enough to hold all of the chicken breasts without crowding, saute the chicken in batches. Let the meat cook undisturbed for a few minutes. Sear to a golden brown, about 4 minutes, and turn the breasts over and cook on the other side until golden brown, about 4 minutes. Place the pan in the oven and allow the chicken to sizzle slowly for 5 to 7 minutes, or until the breasts are cooked through. They should feel firm but not hard when you press on them. Remove from the pan and serve, either whole or sliced crosswise into 3 pieces each.
To Make the Roasted Garlic Pesto: Preheat the oven to 375 degrees F. Slice the tops off of 4 heads of garlic. Lightly spray the heads with olive oil cooking spray. Wrap in lightly oiled aluminum foil and roast 1 hour. Allow to cool before handling.
Separate the garlic cloves and squeeze the pulp out into the bowl of a food processor fitted with the stainless steel blade. Add 2 cups fresh basil leaves, chopped, and 1 teaspoon pine nuts. Puree until smooth. Stir in 2 teaspoons Parmesan cheese. Add salt to taste.
From The Juan-Carlos Cruz Calorie Countdown Cookbook by Juan-Carlos Cruz with Martha Rose Shulman. Photography by Ed Ouellette. ? 2007. Gotham Books, publisher.
Based on individual serving.
Calories: 230
Total Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 77 mg
Carbohydrates: 13 g
Fiber: 2 g
Protein: 33 g
Ingredients:
4 chicken breasts - boneless and skinless
1/2 pound baby spinach
container of Kraft cream cheese, herb/garlic or whatever kind you like
salt and pepper and other spice you might like
puff pastry also optional
Directions:
pat dry the chicken breasts with paper towel
pound with a meat pounder or wine bottle side to flatten a bit and make the same thickness.
Sprinkle with salt, pepper and seasonings.
steam the baby spinach for 1 minute only.
Take out of pot right away and put in cold water to stop cooking.
spread the cream cheese in a row down one end of each chicken breast.
Top with baby spinach leaves, divide equally.
Roll up like a jelly roll, starting at smaller end of chicken breast.
Place in a piece of puff pastry and seal with a dab of beaten egg.
Heat oven to 450.
Cook for 25 minutes or til golden, watch it does not burn. If chicken is not flattened enough you may need to cook it a bit longer.
when serving, you could leave whole and serve with asparagus spears and baby roasted potatoes.
Great taste and looks terrific.
Probably fattening as all get out.
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.