HERB CHEESE-STUFFED CHICKEN BREASTS WITH RED PEPPER SAUCE
Make and share this Herb Cheese-Stuffed Chicken Breasts With Red Pepper Sauce recipe from Food.com.
Provided by swissms
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sauce:.
- Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Puree peppers in processor until smooth. Transfer puree to heavy small saucepan. Add whipping cream and chicken broth. Boil until reduced to 1 cup, about 4 minutes. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Chicken:.
- Preheat oven to 350°F Mix cream cheese and tarragon in small bowl to blend. Season to taste with salt and pepper. Pound chicken between sheets of plastic wrap to 1/4-inch thickness. Spread 2 T cheese mixture over each breast, leaving 1/2-inch border on all sides. Starting at 1 short end, roll up each breast. Secure seam and ends with toothpicks. Sprinkle chicken with salt and pepper.
- Heat olive oil in heavy large oven-proof skillet over medium-high heat. Add chicken and cook until brown on all sides, about 4 minutes. Pour white wine around chicken. Transfer skillet to oven; bake until chicken is cooked through about 10 minutes.
- Transfer chicken to work surface. Remove toothpicks. Cut chicken breasts into 1-inch-wide slices. Bring sauce to simmer. Spoon sauce onto plates. Arrange chicken atop sauce and serve.
CHICKEN BREASTS STUFFED WITH CHEVRE & ROASTED RED PEPPER
This is absolutely awesome! When you cut into it - WOW - A wonderful suprise of chevre, mixed with herbs, red pepper and spinach. The chicken is coated and lightly browned before going in the oven, which helps to seal in the juices. There is quite a bit of stuffing, so if your breasts aren't large (did I say that?), you may want to consider 8 smaller ones. The recipe originally came from a local restaurant I believe. Remember, the amounts are based on fresh herbs.
Provided by Just Call Me Martha
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In medium mixing bowl, mix chopped red pepper, spinach, cheese, mint, egg and 1/2 tsp of the dill.
- Blend well.
- Make an incision about an inch or so wide in the top of each chicken breast.
- Using knife and fingers, stretch the cavity to make a pocket for the spinach mixture.
- Stuff each breast with spinach mixture and press the top closed with fingers.
- In small bowl, mix flour, bread crumbs, salt, pepper and 1/2 tsp of dill.
- Press this mixture onto all sides of each chicken breast.
- In skillet, heat olive oil.
- Add chicken breasts and quickly brown each side.
- Remove from heat as soon as chicken is lightly browned.
- Place parchment paper on a baking sheet and place chicken on the paper.
- Bake at 350 for 30 minutes or until juice runs clear when chicken breast is pierced.
- In small sauce pan mix cream 1/2 tsp dill and the juice of 1/2 lemon and 1/2 orange.
- Simmer until sauce thickens slightly (5-7 minutes).
- To serve: Place chicken on platter.
- Arrange slices of orange and lemon with sprigs of dill around platter if desired.
- Ladle sauce over chicken and serve.
Nutrition Facts : Calories 673.6, Fat 44.5, SaturatedFat 19.1, Cholesterol 227.2, Sodium 310.9, Carbohydrate 32.3, Fiber 3.9, Sugar 5.4, Protein 37.6
HERB-STUFFED RED PEPPERS
"We love to cook and experiment with new dishes," writes Brenda Joyner of Pateros, Washington. "We found this recipe online but were missing a few of the ingredients, so we improvised. We like the results."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; set aside., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice. , In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish., Cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce.
Nutrition Facts : Calories 482 calories, Fat 15g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1798mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 8g fiber), Protein 32g protein.
CREAM CHEESE & HERB STUFFED CHICKEN BREASTS
This is a versatile recipe using your favorite herb with cream cheese, sandwiched in a chicken breast half, then breaded and baked for 30 minutes. Presto, quick and delicious dinner! I like oregano; sage or basil are other possibilities. Try 'em all!
Provided by EdsGirlAngie
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degres F.
- Flatten open chicken breasts; spread 1 tablespoon of cream cheese on one half of each breast (resist the temptation to use more-- a little cream cheese goes a looooooong way!).
- Evenly distribute the fresh herbs on top of that and season with salt and pepper.
- "Fold"the chicken breasts back up and press tightly, tucking in cream cheese a bit.
- In a shallow dish, combine the 1/2 teaspoons salt and pepper, paprika and flour.
- In another dish, pour the beaten egg mixture.
- In a third dish, combine bread crumbs, garlic powder and Parmesan cheese.
- First dip chicken breasts in flour mixture, then beaten egg mixture, then bread crumb mixture.
- Place chicken on a lightly greased baking sheet, drizzle about a tablespoon of melted butter on each breast and bake, uncovered, for 30 minutes or until cooked through and tender.
More about "herb cheese stuffed chicken breasts with red pepper sauce recipes"
HERB AND GOAT CHEESE-STUFFED CHICKEN BREASTS RECIPE
From myrecipes.com
4/5 (27)Calories 348 per serving
- Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
- Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
- Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir in the remaining 1/4 teaspoon salt.
MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE
From lecremedelacrumb.com
4.9/5 (117)Total Time 25 minsCategory Main CourseCalories 613 per serving
- Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse til smooth.
- Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
- Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy.
- Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.
STUFFED HERBED CHICKEN BREASTS - THE STAY AT HOME CHEF
From thestayathomechef.com
4.7/5 (19)Total Time 50 minsCategory DinnerCalories 281 per serving
STUFFED HERBED CHICKEN WITH BOURSIN CHEESE RECIPE
From simplyrecipes.com
STUFFED CHICKEN W/ ROASTED RED PEPPERS & HERBED …
From bigoven.com
CHEESE AND PEPPER STUFFED GRILLED CHICKEN BREASTS
From gimmedelicious.com
ROASTED PEPPERS AND ASIAGO STUFFED CHICKEN BREASTS
From jocooks.com
ROASTED PEPPER-&-CHEESE STUFFED CHICKEN - EATINGWELL
From eatingwell.com
EASY CHEESY HERB STUFFED CHICKEN BREASTS - GRITS AND …
From gritsandpinecones.com
FETA & ROASTED RED PEPPER STUFFED CHICKEN BREAST
From eatingwell.com
5/5 (4)Total Time 1 hrServings 8Calories 179 per serving
15 BEST STUFFED CHICKEN BREAST RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
GARLIC-AND-HERB-STUFFED CHICKEN BREASTS RECIPE | MYRECIPES
From myrecipes.com
GARLIC HERB CREAM CHEESE STUFFED CHICKEN BREAST RECIPES
From yummly.com
RECIPE: CHICKEN STUFFED WITH GOAT CHEESE AND RED PEPPER TAPENADE
From wholefoodsmarket.com
CHICKEN ENCHILADA RECIPE - COOKIES AND CUPS
From cookiesandcups.com
MARRY ME CHICKEN RECIPE | HOW TO MAKE CHICKEN IN CREAMY SAUCE
From tasteofhome.com
CHEESY STUFFED CHICKEN BREAST WITH ZUCCHINI - SKINNYTASTE
From skinnytaste.com
MEALS FOR THE WEEK OF JUNE 11 | HOME CHEF
From
37 GRILLED CHICKEN RECIPES FOR THE BEST BARBECUED BIRDS ON THE BLOCK
From epicurious.com
SEED AND GOAT CHEESE STUFFED CHICKEN RECIPE RECIPE | RECIPES.NET
From recipes.net
ROASTED RED PEPPER AND GOAT CHEESE STUFFED CHICKEN BREASTS
From tastykitchen.com
BEST HERB CHEESE STUFFED CHICKEN BREASTS WITH RED PEPPER SAUCE …
From alicerecipes.com
THE 25 BEST STUFFED BELL PEPPER RECIPES - GYPSYPLATE
From gypsyplate.com
HERBED STUFFED CHICKEN BREASTS RECIPE | MYRECIPES
From myrecipes.com
SKILLET STUFFED PEPPERS RECIPE - SOUTHERN LIVING
From southernliving.com
GOAT CHEESE AND ROASTED RED PEPPER STUFFED CHICKEN BREAST RECIPE
From recipes.net
DINNER MENU | RUTH'S CHRIS EDMONTON
From ruthschris.com
BRODY SQUARE | EAT AT STATE
From eatatstate.msu.edu
CHEESY GARLIC STUFFED CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #very-low-carbs #main-dish #eggs-dairy #poultry #vegetables #european #romantic #spring #irish #cheese #chicken #dietary #low-sodium #seasonal #low-carb #low-in-something #meat #chicken-breasts #peppers #taste-mood #savory
You'll also love