Cheese Stuffed Chicken Breasts Recipes

Steps:

• Heat oven to 375°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and pepper.
• Cut cheese into 4 slices, about 3x1x1/4 inches. Place 1 slice cheese on center of each chicken breast half. Roll chicken around cheese, folding in sides. Brush butter over chicken rolls. Place chicken, seam sides down, in pan.
• Bake uncovered about 30 minutes or until chicken is no longer pink in center. Serve with salsa. Sprinkle with cilantro.

Steps:

• Preheat oven to 375ºF.
• In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder.
• Set aside.
• Place one piece of cheese in center of each chicken breast.
• Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture.
• Dredge with flour.
• In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper.
• Dip each rolled breast in beaten egg, then in crumb mixture to coat.
• Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray.
• Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan.
• Bake for 30 to 35 minutes, or until golden brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil, then sprinkle 3 pinches bread crumbs across the bottom.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 11 minutes. Drain bacon slices on paper towels.
• Filet chicken breasts 90% of the way through and open like a hot dog bun. Spread 2 tablespoons chopped Parmesan cheese on one side of each breast. Top each with a bacon slice and 1 1/2 tablespoons shredded Parmesan.
• Close the breasts. Dip in beaten egg, then in bread crumbs. Place in the prepared baking dish. Sprinkle remaining shredded Cheddar over top.
• Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a large non-stick frying pan over med.
• heat, sauté onion and garlic in 1 tbsp.
• of oil until soft (about 3-4 min.) Cool.
• Add onion and garlic mixture to remaining stuffing ingredients and mix together in a medium sized bowl.
• With a rolling pin or meat pounder, flatten chicken breasts.
• Divide stuffing equally in the centre of each breast.
• Tightly roll chicken around the stuffing, tucking in the ends.
• Seal with toothpicks.
• In the same frying pan, add 1 tbsp.
• each of olive oil and butter.
• Over med-high heat, brown the stuffed chicken breasts, turning several times, for 5 min.
• Reduce heat to med-low; cover pan and simmer for 10 min.
• turning occasionally.
• Remove chicken from pan and keep warm.
• Increase heat to high, add sauce ingredients and boil until liquid is reduced by half.
• Slice each breast into 4 pieces, drizzle sauce over chicken, and serve.