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.
BROCCOLI CHEESE STUFFED CHICKEN
This cheesy broccoli chicken is the perfect comfort food on a cold day. By buying thin-sliced chicken cutlets, you save yourself the work of slicing them yourself, however feel free to cut regular-sized chicken breasts if you prefer. Slice in half horizontally, then pound thin to about a 1/4-inch thickness. Feel free to change up the flavor of The Laughing Cow® cheese for variety.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
- Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
- Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
- Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
- Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
- Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 6.5 g, Cholesterol 75.8 mg, Fat 12.4 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 4.8 g, Sodium 444.4 mg, Sugar 1.6 g
CHEESY BROCCOLI-STUFFED CHICKEN BREASTS
I don't like eating soup seating the summer months, so I created this stuffed chicken breast to satisfy a craving for broccoli and cheese soup.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
- Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
- Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
- Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 231.8 calories, Carbohydrate 6.6 g, Cholesterol 84.4 mg, Fat 9.2 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 4.8 g, Sodium 569.1 mg, Sugar 0.8 g
PECAN BREADED CHICKEN BREASTS
Very flavorful twist to fried chicken!
Provided by Rhoda McIntosh
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- On waxed paper, combine pecans, flour, and salt.
- Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
- In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 15 g, Cholesterol 83.7 mg, Fat 30.3 g, Fiber 2.8 g, Protein 30.4 g, SaturatedFat 6.2 g, Sodium 700 mg, Sugar 7.1 g
PECAN CHICKEN BREASTS STUFFED WITH CREAM CHEESE AND BROCCOLI
First, let me say that I haven't made this recipe yet, I'm parking it here for "safe keeping." It looks really good, and although there are a lot of steps and ingredients,
Provided by kittycatmom
Categories Chicken Breast
Time 1h30m
Yield 8 chicken breast portions, 8 serving(s)
Number Of Ingredients 15
Steps:
- To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
- Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.
Nutrition Facts : Calories 578.6, Fat 43.2, SaturatedFat 17.4, Cholesterol 158.7, Sodium 355, Carbohydrate 15.7, Fiber 2.7, Sugar 2.2, Protein 33.7
PECAN-STUFFED CHICKEN BREAST
Provided by Daphne Brogdon
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Lay out a 15-inch-long piece of plastic wrap on a cutting board and drizzle it with a little olive oil. Lay a butterflied chicken breast, cut side up, on the plastic wrap. Fold the plastic wrap over to cover. Using a meat pounder, pound out the thicker parts of the breast so that it's uniformly thick. Fold the plastic wrap open and brush the chicken breast with the molasses; season with generous pinches of fennel, salt and pepper. (This will be the inside part of the breast that gets stuffed.) Fold the plastic wrap back over and flip the breast over. Fold plastic wrap open and season the other side of the breast with salt and pepper. (This is the outside that will later get seared in the pan.) Re-cover with the plastic wrap and place on a plate. Repeat this process with the remaining chicken breasts. Refrigerate for 1 hour or up to overnight.
- Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and saute until soft and translucent, about 5 minutes. Add the garlic and pecans, and cook another 2 minutes. Add the tarragon and cook another minute. Taste and adjust the seasoning if necessary. Remove from heat and let cool to room temperature.
- Remove a butterflied breast from the plastic wrap. Place it on a cutting board, molasses-side up. Place 1/4 cup of the filling on half of the chicken breast. Fold over the other half to enclose the filling. Using a bamboo skewer, close up the opening by threading the skewer through one end of the opening to the other to secure. Repeat with the remaining chicken breasts and filling.
- Heat the canola oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for about 3 minutes per side, until nicely browned. Add the wine, chicken broth and crushed tomatoes. Turn down the heat to low, cover, and poach until the chicken is cooked through, another 8 minutes.
- Transfer the chicken to a plate, remove the skewers, cover the chicken with foil and let rest for 5 minutes. While chicken is resting, turn up the heat on the poaching liquid to medium, add the crushed red pepper, and let simmer until thickened and reduced by a third, about 5 minutes. Taste and adjust the seasoning if necessary. Strain the sauce into a small pot and keep warm over low heat until ready to serve.
- To serve: Slice the chicken, if desired, and arrange on a serving platter. Pour some sauce over the top. Serve immediately, with extra sauce on the side.
PECAN CHICKEN
A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.-Bonnie Jean Lintick, Kathryn, Alberta
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.
Nutrition Facts : Calories 207 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 767mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.
PECAN STUFFED CHICKEN BREAST
Growing up in a small town with a huge pecan tree in the back yard spawned all kinds of ways to use pecans. This is made with boneless breast about a 1/2 lb each. I've also used turkey for a change of taste. Just need to prep a little more stuffing as the breasts are bigger.
Provided by chefmick
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To prepare stuffing: Over med low heat melt 1 tbs butter in small skillet and add finely diced onion with a pinch of salt. sweat onion till soft and opaque. turn up heat to med and add sausage. Crumble sausage as fine as you can get it as it cooks with side of spatula.
- Drain excess fat and let cool. Add bread crumbs, thyme, parsley, salt and pepper, pecans. Mix well and add beaten egg to hold it all together.
- Cut a pocket in the thick side of the chicken breast (butterfly cut) and fill with stuffing. Brown both side of breast in skillet. Place in casserole dish and add 1 cup chicken broth.
- Bake @ 350 degrees F for 25 - 30 minutes or until done. Chicken should come out tender with no dryness.
- Pour off broth into a small sauce pan, bring to a boil and stir in 1tbs slurried flour to thicken. Salt and pepper to taste if needed. Pour gravy over stuffed chicken breasts.
Nutrition Facts : Calories 868.2, Fat 58.6, SaturatedFat 18.6, Cholesterol 259.7, Sodium 1099.5, Carbohydrate 19.3, Fiber 2.7, Sugar 3.1, Protein 63.8
PECAN ENCRUSTED STUFFED CHICKEN BREASTS
Boneless chicken breasts are stuffed with cheese and stuffing mix and encrusted with a delicious pecan and bread crumb mixture.
Provided by Chad Hammond
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring water and butter to a boil in a saucepan; stir in stuffing mix. Cover and remove saucepan from heat. Let stand until water is absorbed, 5 minutes; fluff stuffing with a fork.
- Place flour in a medium bowl. Whisk eggs in a separate bowl. Combine bread crumbs, pecans, salt, and pepper together in a third bowl.
- Fill each chicken breast with 1/4 of the stuffing and a provolone cheese slice. Roll each chicken breast around the filling; tie kitchen twine around each rolled breast to keep closed.
- Coat each chicken roll in flour; dip each chicken roll into whisked eggs. Press each chicken roll in the bread crumb-pecan mixture until fully coated.
- Pour canola oil into a large skillet to a depth of 1/4 inch and heat until little wisps of smoke rise from the oil.
- Fry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 831 calories, Carbohydrate 66.5 g, Cholesterol 207.9 mg, Fat 42.3 g, Fiber 4.7 g, Protein 46.3 g, SaturatedFat 15.8 g, Sodium 1303.4 mg, Sugar 3.5 g
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