MICROWAVED CHICKEN BREASTS
Rely on your microwave to prepare cubed cooked for a variety of recipes in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 3
Number Of Ingredients 1
Steps:
- Arrange chicken, thickest parts to outside edges in glass pie plate, 10x1 1/2 or 9x1 1/4 inches (sides of chicken will touch).
- Cover dish with plastic wrap, folding back one corner or edge 1/4 inch to vent steam. Microwave on Medium (50%) 14 to 16 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut and temperature reaches 170°. Let stand 5 minutes.
- Cool slightly; cut into desired size of pieces.
Nutrition Facts : Calories 265, Carbohydrate 0 g, Cholesterol 135 mg, Fiber 0 g, Protein 50 g, SaturatedFat 2 g, ServingSize 1 Cup, Sodium 125 mg
BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS
I've taken the classic flavors of broccoli Cheddar soup and transformed them into a filling for baked chicken breasts. But feel free to grab whatever cheese, herbs and spices you've got and use those instead. This recipe would also work great with cauliflower and/or any type of cheese that has a decent melt factor. Firmer cheeses like Parmesan and Gruyère would be welcome additions, but I'd steer clear of anything that's extra-soft (think Brie or mascarpone) because we want the filling to stay intact.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
- Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave for 2 minutes. Remove the broccoli to paper towels, drain very well and let cool slightly.
- Chop the broccoli into small, pea-sized pieces then return it to the bowl. Add the Cheddar, cream cheese, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until well combined.
- Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket horizontally into each chicken breast without cutting all the way through to the other side.
- Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
- Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper and any other preferred spices.
- Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add 2 of the chicken breasts to each skillet. Cook the chicken until seared on one side, about 3 minutes, then flip it once and cook until seared on the other side, 2 to 3 minutes.
- Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165 degrees F, 10 to 15 minutes.
- Remove the chicken breasts from the oven and serve.
MICROWAVE BROCCOLI-STUFFED CHICKEN BREASTS
Extremely versatile, easy and elegant. Stuffed with ham, broccoli and cheese and served with a cheese sauce. Good source of vitamins A & C, niacin, calcium & iron.
Provided by littleturtle
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Drain broccoli well; combine with green onions and 1/2 cup cheese in a large bowl and mix.
- Pound each chicken breast half to 1/4-inch thickness, and top each with a piece of ham and 1/6 of broccoli mixture.
- Fold chicken in half over filling; tuck thinner ends under (use toothpicks to hold in filling if necessary).
- Mix bread crumbs, parsley, and paprika.
- Brush about a tablespoon of melted butter over chicken, and coat with seasoned crumbs.
- In a 13"x9" baking dish, cook chicken, covered loosely with waxed paper, on High 10 to 12 minutes (until fork tender) (High heat on my microwave is 800 watts.).
- Let stand, covered, while preparing sauce.
- In a 1-quart bowl, stir together remaining 2 tbsp butter, flour, salt, and pepper.
- Stir in milk gradually; cook on High 3 1/2 minutes or until boiling, stirring twice.
- Add remaining cheese, whisking until melted; serve with chicken.
Nutrition Facts : Calories 359.4, Fat 17.7, SaturatedFat 9.8, Cholesterol 120.5, Sodium 414, Carbohydrate 9.6, Fiber 1.9, Sugar 1.2, Protein 39.5
MICROWAVED STUFFED CHICKEN BREASTS
A good way to cook these in summer when its too hot for the oven. Cooked in a 700wt oven. This recipe comes from my copy of microwave cooking by Alison Holst. A well known cookery book writer in New Zealand. I have been making this regularly for years. You may have to adjust times depending on your oven.
Provided by Jen T
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make the savoury crumbs by melting the first measusure of butter in a flat bottomed dish about 20-30 diameter, in microwave for about 30 secs.
- Stir in the crumbs and the parsley.
- Microwave uncovered on high for 2-4 mins until the crumbs brown, stirring often once they start changing colour. The crumbs become crisp & crunchy as they cool.
- Place breasts between 2 sheets of plastic & pound gently with a rolling pin until they are double original length & width.
- Melt the 50g of butter in a small container and add 1Tbsp of this to the chopped bacon, mushrooms & soft breacrumbs. Mix well.
- Cover and cook on high for 3mins, stirring or shaking after 1 minute.
- Remove top layer of plastic from the breasts and place some filling on each breast.
- Roll up and secure with toothpicks.
- Dust lightly with flour, then dip in beaten egg, then roll in the savoury crumbs.
- Arrange breasts evenly in a circle on a flat dish.
- Pour over remaining melted butter and 'bake' uncovered on high for approx 8mins.
- Stand 2-3 minutes before serving.
- Either leave whole to serve or cut into slices.
- Serve either with hot vegetables or a salad.
Nutrition Facts : Calories 534.5, Fat 21.2, SaturatedFat 10.5, Cholesterol 159.5, Sodium 634.5, Carbohydrate 45.7, Fiber 2.8, Sugar 3.7, Protein 38
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