Stuffed Chicken Breast And Roasted Broccoli Recipes

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.

Steps:

• Set oven to 350 degrees.
• Grease a baking pan or med size baking dish.
• Flatten chicken to 1/4-in thickness.
• Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken.
• Combine broccoli and cheese; place half in the center of each chicken breast; fold long sides over filling; fold ends up and secure with a toothpick.
• Place seam side down, in a baking pan; add broth.
• Cover pan loosely with foil.
• Bake at 350 degrees for 30 minutes.
• Remove foil; baste the chicken with pan juices.
• Bake, uncovered, 10 minutes longer, or until meat juices run clear.
• Remove toothpicks before serving.
• Thicken pan juices for gravy if desired.

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.

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).

Steps:

• Heat oven to 400ºF.
• Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness. Add broccoli to stuffing; mix lightly. Spread onto chicken to within 1/2 inch of edges; roll up starting at one short end of each.
• Place, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Top with paprika and cheese.
• Bake 30 min. or until chicken is done (165ºF).

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
• Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
• In the meantime, toss potatoes with the rest of the spice mix.
• Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
• Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
• While the chicken and potatoes are roasting, salt the broccoli florets lightly.
• Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.

Steps:

• To roast vegetables, preheat oven to 400 degrees F. Place tomatoes and rapini on a baking sheet and season with salt and pepper and coat with 1/4 cup of the olive oil. Roast the vegetables until tender, then remove and allow to cool.
• Begin the Marsala sauce by heating 1/4 cup of the oil in a saute pan and cooking the shallots or onion gently until translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by 2/3.
• For the stuffed chicken, preheat oven to 350 degrees F. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) Pound chicken thin and remove plastic. Lay sliced smoked mozzarella on each breast followed by broccoli rabe and roasted tomatoes. Fold in each end and roll tightly, securing with toothpicks as needed, and placing on a baking sheet. Season with salt and pepper and brush with 2 tablespoons olive oil. Place in the oven and roast until fork tender about 45 to 50 minutes.
• Place the potatoes on a baking sheet, season with salt and pepper, and coat with olive oil. Place in the oven and roast potatoes until they are also fork tender.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed.
• Remove any toothpicks securing the chicken. Slice each chicken roll to reveal the stuffed interior. Place on serving plate with roasted potatoes. Spoon Marsala sauce around chicken. Garnish with chopped chives.

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, arrange bun pieces in a single layer. Bake until dry and light golden, about 5 minutes; transfer to a medium bowl and let cool. Meanwhile, in a medium skillet, heat 1 teaspoon oil over medium. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Season with salt and pepper and transfer to bowl with bread. Add egg and 2 tablespoons water and toss to combine.
• On rimmed baking sheet, season chicken inside and out with salt and pepper. Loosely fill cavity with stuffing and tie legs together with kitchen twine. Roast chicken 25 minutes. In a large bowl, toss broccoli and sweet potatoes with 2 teaspoons oil; season with salt and pepper.
• Remove sheet from oven and place vegetables and lemon around chicken. Roast 30 minutes, turning vegetables halfway through, until chicken is golden brown and juices run clear when chicken is pierced between breast and thigh (an instant-read thermometer inserted in the thickest part of a thigh, avoiding bone, should read 165 degrees). Let chicken rest 10 minutes; scoop out stuffing and carve bird. Refrigerate 1 cup broccoli for another use. Serve chicken with stuffing, lemon, and remaining vegetables.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
• Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
• Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.

Steps:

• Preheat oven to 450°F. Make stuffing: Combine bread, celery, sage, onion, cranberries, and 1 tablespoon oil; season with salt and pepper.
• Press down on center of breast with the palm of your hand until the breastbone cracks. Working from neck end of chicken, use fingers to loosen skin from flesh, and separate skin from center breastbone with a paring knife. Generously season under and over skin with salt and pepper. Tuck stuffing under skin, distributing evenly. Rub skin with 1 tablespoon oil, and place on a rimmed baking sheet.
• Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165°F, 45 to 60 minutes. Remove from oven; cover loosely with aluminum foil, and let rest 15 minutes.
• Meanwhile, toss broccoli with remaining 2 tablespoons oil on another baking sheet; season with salt and pepper. Roast until beginning to brown, 15 to 20 minutes, tossing halfway through.
• Remove chicken breast meat from bone; slice crosswise. Serve chicken with broccoli.

Steps:

• Preheat oven to 450 degrees. In a medium bowl, combine bread, celery, sage, onion, cranberries, and 1 tablespoon oil; season with salt and pepper. Set aside.
• Working from neck end of chicken, use fingers to loosen skin from flesh, and separate skin from center breast bone with a paring knife. Generously season under and over skin with salt and pepper.
• Place stuffing under skin, distributing evenly. Rub skin with 1 tablespoon oil, and place on a rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of breast (avoiding bone) registers 165 degrees, 45 minutes to 1 hour. Tent with aluminum foil, and let rest for 15 minutes.
• While chicken is resting, toss broccoli with remaining 2 tablespoons oil on another baking sheet; season with salt and pepper. Roast until beginning to brown, 15 to 20 minutes, tossing once. Remove breast from bone, slice crosswise, and serve chicken with broccoli.