KITTENCAL'S CREAM CHEESE-STUFFED CHICKEN BREAST
If you are a garlic-lover such as myself you may want to mix in 1 tablespoon fresh finely minced garlic or 1/2 teaspoon garlic powder when melting the butter --- plan ahead the rolled breasts need to be refrigerated for a minimum of 3 hours or up to 24 hours before breading, this will allow for easier handling while breading and firm up the cream cheese mixture --- these are very good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pound the chicken breasts to slightly flat between two pieces of waxed paper or plastic wrap.
- In a bowl combine all filling ingredients until very well combined.
- Spread the filling mixture onto each of the chicken breasts; starting at the short end roll up each breast, don't worry about covering the whole breast with the filling (if desired you may secure each breast with a long toothpick but it is not necessary as after the breasts are chilled they will hold together).
- Place the breasts on a large plate or platter; cover with plastic wrap and refrigerate for minimum 3 hours or up to 24 hours (the longer the better).
- Place the melted butter in bowl.
- In a shallow bowl combine the breadcrumbs with Parmesan cheese, garlic powder and seasoned salt (if using).
- Gently dip each rolled breast firstly into melted butter then coat in the breadcrumb mixture.
- Place the coated breasts seam-side down into a 13 x 9-inch baking dish spacing slightly apart.
- Set oven to 375°F (set oven rack to bottom position).
- Bake for about 30 minutes (some of the cream cheese mixture might spill out while cooking, just scoop it onto the plate when serving).
- If using sprinkle finely grated mozzarella or cheddar cheese onto and around the breasts and return to oven for about 3 minutes to melt.
Nutrition Facts : Calories 498.1, Fat 31.2, SaturatedFat 17.1, Cholesterol 156.6, Sodium 709.1, Carbohydrate 16.9, Fiber 1, Sugar 2.4, Protein 36.4
KITTENCAL'S MOIST CHEDDAR-GARLIC OVEN FRIED CHICKEN BREAST
This is for serious garlic lovers. The chicken bakes out so moist and tender! Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is optional. Double all ingredients for more than four breasts and adjust the amount of garlic to suit taste. For the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly --- to take this dish to yet another level, about 10 minutes before the cooking time is finished, drizzle the top of the chicken with a little pasta sauce, then sprinkle mozzarella cheese on top. Return to oven for about 10 minutes until the chicken is completely cooked and sauce is hot and cheese has melted. For a lemon-garlic flavor add in 3 tablespoons lemon juice to the melted butter/garlic mixture --- *NOTE* for a healthier alternative Smart Balance Butter Blend may be used in place of the melted butter --- you will love this chicken! Visit my food blog, www.kittencalskitchen.com, for more of my recipes.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
- In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
- In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
- Dip chicken in butter mixture; then in crumb mixture.
- Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
- Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.
Nutrition Facts : Calories 452.1, Fat 26.1, SaturatedFat 14.8, Cholesterol 136.7, Sodium 852.6, Carbohydrate 18.6, Fiber 1.4, Sugar 1.5, Protein 34.9
BACON, CHILE AND CREAM CHEESE-STUFFED CHICKEN BREASTS
Jalapeño poppers are the inspiration for these addictive, crispy baked chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line large rimmed baking pan with cooking parchment paper.
- In 10-inch skillet, cook bacon over medium heat until crispy. Using slotted spoon, transfer to medium bowl. In same skillet, add onion and poblano chile; cook until softened, about 6 minutes. Transfer to bowl with bacon. Let stand 3 minutes. Add cream cheese, Monterey Jack cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine.
- Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with a quarter of the cream cheese filling (generous 1/4 cup). Press edges of chicken together to seal.
- Pour melted butter into shallow bowl. In another shallow bowl, place bread crumbs. Season stuffed chicken breasts with remaining 1/4 teaspoon each salt and pepper. Dip chicken into melted butter to coat both sides, then dip into bread crumbs to coat completely. Transfer to pan. Bake 20 to 25 minutes or until chicken is no longer pink in center (at least 165°F).
Nutrition Facts : Calories 590, Carbohydrate 24 g, Cholesterol 185 mg, Fat 4 1/2, Fiber 0 g, Protein 48 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1 g
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