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.
STUFFED CHICKEN BREAST
Chicken breast halves are perfect when cooking for one... just wrap and freeze them individually, then thaw and cook one at a time.-Alvena Franklin, Coldwater, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Place chicken with skin side down on a piece of heavy-duty foil large enough to fold over the chicken. Sprinkle with salt and pepper; set aside. In a skillet, saute onion and celery in butter until soft; stir in seasonings, bread and broth. Place in cavity of chicken; fold over top and seal. Place in a small baking pan. Bake at 375° for 45 minutes. Open foil and bake 5 minutes more or until chicken is tender, juices run clear and stuffing is lightly browned.
Nutrition Facts :
STUFFED CHICKEN BREAST (SCD)
Make and share this Stuffed Chicken Breast (Scd) recipe from Food.com.
Provided by susan 9
Categories Chicken Breast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375F.
- On stovetop, heat a saute pan, add half the butter. Add onions and mushrooms and saute until golden brown. Add cranberries, prunes, and seasonings and cook for three minutes. Add almond flour and stir well, cooking another 2 minutes until mixture thick and browned.
- Spread foil on a small roasting or broiling pan with edges up to prevent juices from leaking. Remove stuffing mixture to a plate and scrape pan bits to the side.
- Spread stuffing on half the chicken breast, cover with other half and ties with string in three places.
- Brown this roll well on both sides ( about 5 minutes on each side).
- Place on foil lined pan and cover loosely with more foil.
- Bake covered one hour. Remove foil, add chicken stock to drippings and baste chicken roll. Continue baking another 15 minutes, basting a few times.
- Remove chicken and allow it to cool a few minutes before slicing.
Nutrition Facts : Calories 233.9, Fat 2.3, SaturatedFat 0.6, Cholesterol 69.3, Sodium 158.6, Carbohydrate 22.5, Fiber 3.6, Sugar 11.5, Protein 32.1
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