Alouette Almond Zucchini Stuffed Chicken Recipe 435

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ZUCCHINI STUFFED CHICKEN

My sister gave me this recipe. My family really likes it. I freeze shredded zucchini for the winter. Just thaw and drain the liquid off before using.

Provided by REDTEETOP

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11



Zucchini Stuffed Chicken image

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  • Loosen the skin on each chicken breast to form a pocket, and set aside.
  • Heat the butter in a skillet over medium heat, and cook and stir the onion, parsley, and basil until the onion is translucent, about 5 minutes. Stir in the zucchini, and cook and stir until tender, about 2 more minutes. Remove the skillet from the heat, and thoroughly mix the torn bread, egg, Swiss cheese, salt, and pepper into the zucchini mixture until well-combined.
  • Stuff the chicken breasts with the zucchini mixture, place them in the prepared baking dish, and bake in the preheated oven until the chicken breasts are golden brown and the stuffing is hot, 50 to 60 minutes.

Nutrition Facts : Calories 534.9 calories, Carbohydrate 14.3 g, Cholesterol 214.7 mg, Fat 28 g, Fiber 1.6 g, Protein 54.6 g, SaturatedFat 12.9 g, Sodium 651.8 mg, Sugar 2.9 g

4 1/2 breast, bone ins bone-in chicken breasts, with skin
3 tablespoons butter
½ small onion, chopped
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
2 ½ cups shredded zucchini
3 slices bread, torn into pieces
1 egg, beaten
¾ cup shredded Swiss cheese
½ teaspoon salt
⅛ teaspoon pepper

ALOUETTE® CHICKEN DIJON RECIPE

This is a great recipe for a dinner party or if you are serving a nice dinner for two. It's quite easy and super delicious!

Provided by Corrinne J

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11



Alouette® Chicken Dijon Recipe image

Steps:

  • Season chicken breasts with salt and pepper.
  • Heat olive oil in large skillet at medium setting. Add chicken breasts and brown 10 minute per side.
  • Prepare onions, garlic and mushrooms and add to skillet while chicken is browning.
  • In a small bowl, thin Alouette Spreadable Cheese with broth and wine. Add Dijon mustard and blend.
  • Pour Alouette Spreadable Cheese sauce mixture over chicken and simmer for 10 minutes.
  • Garnish with fresh parsley and serve.
  • Note: cooking time may vary based on the size and thickness of the chicken breasts.

Nutrition Facts : Calories 189.2, Fat 11.5, SaturatedFat 2.6, Cholesterol 46.4, Sodium 139.2, Carbohydrate 3.1, Fiber 0.5, Sugar 1.2, Protein 16.2

2 tablespoons olive oil
6 chicken breast halves, boneless and skinless
salt and pepper
1 medium onion, chopped
2 fresh garlic cloves, minced
1 cup sliced mushrooms
1 (6 1/2 ounce) package alouette spinach artichokes or 1 (6 1/2 ounce) package alouette sundried tomato & basil spreadable cheese
1/2 cup chicken broth
1/4 cup white wine
1 tablespoon Dijon mustard
fresh parsley, chopped

BAKED FIRECRACKER CHICKEN TENDERS RECIPE - (4.3/5)

Provided by NikkiH93

Number Of Ingredients 14



Baked Firecracker Chicken Tenders Recipe - (4.3/5) image

Steps:

  • Preheat oven to 425 and grease a large baking sheet with nonstick spray. Slice chicken breasts into 1-inch wide strips. Add flour and chicken strips to a large zip-lock bag, seal, and shake to coat chicken. Place panko in a bowl. In a second bowl whisk together eggs and water. Dip flour-coated chicken pieces into the egg mixture to coat, then toss in the panko crumbs (make sure to coat well) and place on prepared baking sheet. Repeat with remaining chicken. Bake chicken for 15-25 minutes until golden-brown and cooked through. While chicken tenders are baking, prepare the sauce. In a medium sauce pan combine all sauce ingredients. Stir over medium heat for about 5 minutes, then reduce to low and allow to simmer until ready to use. When chicken is finished cooking, use tongs to toss chicken tenders in the sauce. Serve warm with ranch dressing if desired.

3-4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
1 1/2 cups panko breadcrumbs
3 eggs + 3 tablespoons water
1/3 cup flour
sauce
1/3 cup Frank's hot sauce (this brand really makes the sauce!)
2/3 cup brown sugar
1/2 cup sugar
3 tablespoons ketchup
2 tablespoons apple cider vinegar
2 teaspoons garlic powder
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon salt
1 tablespoon water

ALMOND SAUCE CHICKEN BREASTS

This tasty dish is very rich in flavour.

Provided by Rebecca Swift

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 1h

Yield 4

Number Of Ingredients 13



Almond Sauce Chicken Breasts image

Steps:

  • Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
  • Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
  • In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
  • Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 1095.3 calories, Carbohydrate 33.1 g, Cholesterol 227 mg, Fat 88.8 g, Fiber 12.5 g, Protein 52.1 g, SaturatedFat 26.3 g, Sodium 206 mg, Sugar 7.5 g

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 egg
½ cup water
2 cups finely chopped almonds
¼ cup butter
3 tablespoons olive oil
1 pound fresh mushrooms
1 onion, sliced into rings
2 cloves garlic, crushed
1 cup heavy cream
¼ cup almond paste
½ teaspoon freshly ground nutmeg

ZUCCHINI-STUFFED CHICKEN

Now that we're empty nesters, my husband is the brave one who gets to test my new recipes. This one quickly received a thumbs-up.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10



Zucchini-Stuffed Chicken image

Steps:

  • In a large ovenproof skillet, saute onion in 1 tablespoon oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add zucchini and red pepper; saute for 3 minutes or until crisp-tender. , Remove from the heat; stir in the cheese, basil, salt and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket; stuff with vegetable mixture. , In the same skillet, brown chicken skin side down in remaining oil. Turn chicken. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 387 calories, Fat 19g fat (5g saturated fat), Cholesterol 116mg cholesterol, Sodium 517mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 44g protein.

1 medium onion, chopped
2 tablespoons olive oil, divided
3 garlic cloves, minced
2 cups diced zucchini
1 cup diced sweet red pepper
1/3 cup grated Parmesan cheese
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 bone-in chicken breast halves (8 ounces each)

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