CRISPY JUICY OVEN-FRIED CHICKEN BREASTS
This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.
Provided by Judy in Delaware
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
- Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
- Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 52 g, Cholesterol 112.2 mg, Fat 12.8 g, Fiber 2.9 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1178.1 mg, Sugar 7.4 g
CHEESY BACON-STUFFED CHICKEN BREAST
One of my families favorites with chicken, bacon, and cheese. You can't go wrong.
Provided by The Papa
Categories Stuffed Chicken Breasts
Time 1h10m
Yield 4
Number Of Ingredients 6
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).
Nutrition Facts : Calories 575.2 calories, Carbohydrate 41.1 g, Cholesterol 199.4 mg, Fat 21.6 g, Fiber 2 g, Protein 51.5 g, SaturatedFat 6.9 g, Sodium 1495.6 mg, Sugar 2.3 g
OVEN ROASTED STUFFED CHICKEN BREASTS
This recipe always impresses dinner guests! Chicken breasts are stuffed with a ricotta cheese and walnut mixture.
Provided by Julie1271
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
- Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
- Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 9 g, Cholesterol 65.2 mg, Fat 22.6 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 217.2 mg, Sugar 1 g
FABULOUS OVEN FRIED CHEESY STUFFED CHICKEN BREASTS
Of all the chicken dishes I've made, this is in my family's TOP 5 FAVORITES! I found this recipe and tried it for the first time last night and my husband and kids went nuts over how fantastic it was!! It has a unique and fabulous taste. I hope you will try it and rate it so everyone here will know if it's worth trying too!
Provided by SuzieQ in Fairfax
Categories Low Cholesterol
Time 55m
Yield 6 breasts, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Cover a baking sheet with aluminum foil and lightly oil the foil with the olive oil. Set aside.
- Butterfly cut each chicken breast. Divide the cheese and cooked/crumbled bacon evenly among the cavities of each chicken breast. Season the chicken evenly on both sides with the Creole seasoning, salt, and pepper. In a small bowl, combine the honey, mustard, and cayenne and stir well. In a shallow dish, fill with the breadcrumbs. Brush both sides of each piece of chicken with the honey mixture, then dredge in the breadcrumbs. Place the chicken breasts on the prepared baking sheet for 40 minutes, or until the chicken is cooked through and juices run clear when pierced with a sharp knife. Serve immediately and ENJOY!
Nutrition Facts : Calories 703.9, Fat 37.1, SaturatedFat 10.2, Cholesterol 113.9, Sodium 5294.3, Carbohydrate 49.1, Fiber 12.8, Sugar 26.9, Protein 50.7
GARLIC -STUFFED CHICKEN BREASTS
Tastes like the fried chicken grandma use to make when we were kids. The flavour from the roasted garlic and fresh herbs is wonderful. Hope you enjoy this dish as much as we do..
Provided by Baby Kato
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl combine the flour, salt, paprika, cayenne and black pepper. Set aside.
- Squeeze the roasted garlic into a small bowl, add the sage and thyme.
- Mash this mixture with a fork until smooth.
- Lift the skin away from the chicken and spread the garlic mixture over top of the chicken, then press the skin back down onto the chicken.
- Pour milk into bowl.
- Dip the chicken pieces into the milk then roll in the flour mixture.
- Place chicken on rack 20 minutes to allow coating to dry.
- Heat oil to 370°F in large skillet.
- Fry chicken skin side down in single layer.
- Turn occasionally, should take 10- 15 minutes.
- Roasted Garlic:.
- Preheat oven to 375°F.
- Remove the outer layer of skin from a head of garlic.
- Wrap the garlic in tin foil and roast for 1 1/2 hours.
- Remove from oven and cool for about 10 minutes.
- To remove the garlic puree, make a small cut in the skin of each clove and squeese the garlic into a small bowl, mash with fork.
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