BONELESS CHICKEN BREASTS WITH STUFFING MIX
This dish is quick, can be made the night before, and comes out great every time. The stuffing gives it a nice crunchy taste.
Provided by jean1
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream of chicken soup with water.
- Pour into 13x9x2 baking dish.
- Lay chicken breasts on top.
- Add a slice of Swiss cheese on each chicken breast.
- Pour the dry stuffing mix over the top, covering it completely.
- Bake covered at 350F for 1-1/2 hours.
Nutrition Facts : Calories 651, Fat 31, SaturatedFat 11.7, Cholesterol 130.6, Sodium 1765.7, Carbohydrate 44.4, Fiber 1.4, Sugar 4.7, Protein 45.9
ONE-DISH CHICKEN AND STUFFING BAKE
This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix water and butter. Add stuffing. Mix lightly.
- Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
- Mix soup, milk and parsley. Pour over chicken. Cover.
- Bake at 400 degrees F for 30 minutes or until done.
STUFFING-CRUSTED CREAMY CHICKEN CASSEROLE
Take 15 minutes to put together a creamy chicken casserole. Our Stuffing-Crusted Creamy Chicken Casserole will be the most-requested dish at dinnertime!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Place chicken in 13x9-inch baking dish sprayed with cooking spray; sprinkle with garlic powder. Cover with stir-fry vegetables. Combine corn and dressing; spoon over vegetable layer in dish.
- Add hot water to stuffing mix; stir just until moistened. Spoon over corn mixture; cover.
- Bake 45 min. or until chicken is done (165°F), uncovering for the last 15 min.
Nutrition Facts : Calories 300, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
CRISPY STUFFING-COATED CHICKEN BREASTS
Make and share this Crispy Stuffing-Coated Chicken Breasts recipe from Food.com.
Provided by CookingONTheSide
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees; spray 13x9-inch (3 quart) glass baking dish with cooking spray.
- Place stuffing crumbs in resealable food storage plastic bag; seal bag and coarsely crush with rolling pin.
- In shallow bowl or pie plate, mix stuffing crumbs and butter.
- In another shallow bowl, beat egg and half-and-half with fork until well mixed.
- Dip chicken into beaten egg, then coat with stuffing mixture.
- Place in baking dish.
- Bake 30-40 minutes or until juice of chicken is clear when center of thickest part is cut.
Nutrition Facts : Calories 223, Fat 11.1, SaturatedFat 6.2, Cholesterol 127.8, Sodium 147, Carbohydrate 0.5, Sugar 0.1, Protein 28.7
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.
BAKED CHICKEN BREASTS WITH PARMESAN CRUST
For a healthy weeknight standby without the oil from frying, make Ted Allen's recipe for Baked Chicken Breasts with Parmesan Crust from Food Network.
Provided by Ted Allen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
- Photograph by Charles Masters
Nutrition Facts : Calories 402 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 155 milligrams, Sodium 885 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 54 grams
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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