I need a good recipe for stuffed chicken breasts?!

I need a good recipe for stuffed chicken breasts?

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.

or

BLEU & BACON STUFFED CHICKEN BREAST

boneless chicken breast
red bell pepper
sweet onion
celery
bacon
bleu cheese dressing (ranch works well also)
shredded mozzarella cheese
brown sugar
paprika
seasoned salt
ginger
tooth picks

Butterfly boneless chicken breast. Rub inside with olive oil and brown sugar.
Fill inside of each with 2 tbsp. mixture of finely diced red bell pepper, celery and sweet onion. Place one strip of bacon in center, leaving one end hanging out. Fold chicken over and fold bacon end over the top.

Wrap entire breast with bacon and pin with tooth picks. Coat with bleu cheese dressing and refrigerate for an hour or so, occasionally brushing with dressing.

Sprinkle with paprika, seasoned salt and a pinch of ginger.

Grill topside down first until done. Turn over and cover top with shredded mozzarella cheese,

Cover the grill and cook until chicken is done and cheese is melted.

Serve with wild rice.

or

CRAB - STUFFED CHICKEN BREASTS

6 chicken breasts, boned & skinned
1/2 c. chopped onion
1/2 c. chopped celery
3 tbsp. butter
3 tbsp. dry white wine
7 1/2 oz. canned crab, drained & flaked (can use crab sticks)
1/2 c. herb seasoned stuffing
2 tbsp. flour
1/2 tsp. paprika
1 env. Hollandaise sauce mix
3/4 c. milk
1/2 c. shredded Swiss cheese

Pound chicken to flatten; sprinkle with salt and pepper. Cook onion and celery in butter until tender; remove from heat and add wine, crab and stuffing. Mix and toss. Divide mixture among breasts; roll up and secure.
Combine flour and paprika; coat chicken and put in large baking dish. Drizzle with melted butter and bake uncovered at 375 degrees for 1 hour. Put on platter.

Sauce: Blend sauce mix and milk; cook and stir until thick. Add wine and cheese, stirring until cheese melts. Pour over chicken and serve. Can double amount of sauce to have extra to pass.


or

BAKED STUFFED CHICKEN BREASTS

6 boneless chicken breasts
1/2 stick butter
2 stalks celery, choppedonion, chopped
1 or 2 eggs
1 tsp. Bells seasoning

Saute chopped celery and chopped onions with butter in fry pan. Add to crumbled or torn slices of bread. Add 1 egg and 1 teaspoon Bells seasoning. Mix well with hands. If too dry, add another egg.
Put stuffing in chicken breast; roll and secure with toothpicks. Sprinkle salt on chicken skin. Bake at 350 degrees about 1 hour. Serves 6.

ENJOY!