Simple Stuffed Chicken Breast Recipes

Steps:

• Preheat oven to 400.
• Butterfly chicken breasts. This means to lay them as flat as possible, slice through leaving them connected just enough to open up like a book.
• Prepare boxed stuffing as directed. By changing the kinds of stuffing you can change up the flavor of the filling, or you can use left over cooked stuffing.
• Crush croutons and cornflakes, the cleanest way to do this is to place croutons and cornflakes into a zipper type bag and roll it with a rolling pin. Place in shallow dish and set to the side.
• Prepare pan, line with foil or parchment paper, spray with non-stick cooking spray.
• Open up each chicken breast.
• Place stuffing on half the chicken, make this as full as you want as long as you can fold the top piece of the breast back over, I find using an ice cream scoop is very helpful.
• Fold over the top of the chicken breast half.
• Press the stuffed chicken breast into the cornflake breading mixture, coat both sides and press firmly being sure to coat well.
• Place on pre pared baking sheet.
• When all are on baking sheet, bake for 20-25 minutes.
• Half tof each breast is a small serving, slice in half, then make further slices and fan out, using any leftover stuffing as a side, may cover with chicken gravy.

Steps:

• Pre-heat oven to 350 degrees.
• Cook stuffing according to package directions, set aside.
• Wrap chicken breasts in plastic wrap one at a time and flatten with mallet until 1/2 inch thick.
• Season chicken breasts to taste.
• Place cooked stuffing on 1 breast and top with cheese.
• Top with remaining breast.
• Using skewers (or several toothpicks) secure breasts together making sure none of the stuffing will "cook out" during cooking.
• Slightly beat egg with milk in a large bowl.
• Dredge chicken in flour coating evenly and knocking off any loose flour.
• Dip chicken in egg mixture coating evenly.
• Roll in breadcrumbs
• Place on wire rack (to keep off flat surface) in roasting pan and bake for 1 1/4 to 1 1/2 hours.