Stuffed Chicken Breast Recipes

Make a box of Stovetop (or use your own stuffing)
Pound the chicken cutlets so they're of even thickness and thin.
Spread the chicken cutlet with stuffing, roll, and tie with kitchen string.
Brush the cutlet roll with some egg white, and roll in seasoned breadcrumbs.
Lay in a cooking dish and pour in some chicken stock or broth so it comes up about ¼ inch. (This helps to keep them moist and you can make a gravy from it).
Bake at 350 for 45 to 60 minutes, or until done.


ASPARAGUS STUFFED CHICKEN BREASTS

Pound cutlets until thin and of even thickness
Layer Jarlesburg, ham, and asparagus (if the asparagus is thin, use a few
and let them stick out the ends of the cutlet.
Season with salt/pepper.
Roll up the cutlet and tie with kitchen string (be sure to tie the ends
tight so that you don't lose the filling during cooking)
Brush with egg or egg whites, and roll in seasoned breadcrumbs.
Add chicken stock or broth to pan so it comes up about ¼ inch.
Bake at 350 for 45 minutes to an hour (or until done)
Consider using any type of cheese like goat cheese, herbed cream cheese, Fontina, etc. You can also use fresh spinach leaves, and any kind of meat such as prosciutto.


CANDLELIGHT CHICKEN

1 pkg. sliced chipped beef
4 whole chicken breast; boned & halved
2 cans cream of mushroom soup
1 cup sour cream
6 slices bacon; cut in half, partially fried, drained

In a 9X13X2-inch baking dish, arrange single layer of beef, top with chicken. Blend soup and sour cream together and pour over all. Top with bacon and bake at 400 degrees for 1 hour or until done. Serve over rice.

Tip: Or try wrapping chicken breast in bacon and secure with toothpicks.
Lay on top of the layer of chipped beef. Pour soup and sour cream mixture over chicken and bake at 250 degrees for 2 hours.


SEAFOOD STUFFED CHICKEN BREAST

4 Chicken breast; boned with skin removed
8 ounces crabmeat or lobster
3 ounces softened cream cheese
2 tablespoons minced onion
2 garlic cloves; minced
1 tablespoons fresh parsley; chopped
1 tablespoons fresh basil; chopped
salt and pepper to taste
2 eggs; beaten
all-purpose flour
2 cups Italian seasoned bread crumbs
2 tablespoons olive oil

Combine crab, cream cheese, onion, garlic, parsley, basil, salt and pepper; set aside. Using a sharp knife, cut horizontally through center of each chicken breast creating a pocket; open pocket to make one large piece of chicken. Place breasts between two pieces of plastic wrap that have been dampened to keep chicken from sticking; pound meat to ¼ inch. Place ¼th of crab mixture on half of each piece of chicken; fold over
and secure with toothpicks if necessary. Dip each chicken piece into flour and shaking off excess, then in eggs, then in crumbs to coat evenly. Heat oil in a large non-stick pan over medium heat. Cook chicken until golden on each side. Remove from pan and place in a shallow baking dish and bake at 375 degrees for 20 minutes. If desired, serve with cream sauce from following recipe below.
Try combining the crab mixed with ½ teaspoon Dijon mustard, ½ teaspoon dry mustard, ½ teaspoon dried oregano, 1 tablespoon fresh parsley, salt and pepper and fill chicken as directed.


APPLE-NUT STUFFED CHICKEN BREASTS

STUFFING:
3/4 cup shelled walnuts
1 Tbs. butter or margarine
1/4 cup chopped onion
1 large apple, peeled, cored and chopped or grated
1/4 cup seedless raisins (golden for chicken; brown for pork)
1/2 tsp. salt
1/8 tsp. poultry seasoning
6 large boneless chicken breasts or lean pork chops, about 1 ¼ inches
thick
2 Tbs. salad oil
Salt and pepper
3/4 cup apple juice or cider
1/4 cup water
GRAVY:
1 1/2 Tbs. flour
1/2 cup heavy or whipping cream
1/4 tsp. salt
Dash of pepper


Preheat oven to 350 degrees. In small saucepan, cook walnuts in boiling water to cover for 3 minutes; drain. Arrange in pan and toast in oven until golden, about 5 to 10 minutes, shaking pan occasionally. Do not overtoast nuts. When cool enough to handle, chop and set aside.

In skillet, melt butter or margarine. Add onion and saute for about 5 minutes over medium-low heat. Add walnuts, apple, raisins and seasonings.
Cut a pocket in breasts and stuff about 1/3 cup stuffing into each. Secure opening with a toothpick. Heat oil in skillet and brown chicken on each side; place in single layer in baking pan. Season with salt & pepper. Pour in juice and water, cover with tight-fitting lid or foil and bake 45 minutes. Remove cover and bake for 15 minutes more. Transfer
chicken to heated serving dish and keep warm. Strain juices into saucepan. Stir in flour; cook over medium heat until smooth and bubbly. Add remaining gravy ingredients. Heat to boiling; reduce heat and simmer 5 minutes, stirring occasionally. Serve over chicken. Makes 6 servings


ITALIAN STUFFED CHICKEN BREASTS


3 cups of fresh large bread crumbs
2 links of Italian Sausage (removed from casing)
8 mushrooms sliced
1/2 small onion
1 garlic clove
2 Tablespoons fresh chopped parsley
fresh or dried thyme
Butter or margarine
salt and pepper
1 egg

Saute sausage in 2 tablespoons of butter/margarine and then add onions and mushrooms and cook for about 5 minutes until onions are transparent. Add garlic and cook for 1 minute. Add thyme and parsley and pour mixture over fresh bread crumbs and toss to moisten. Season with salt and pepper. Then add beaten egg. Mixture shouldn't be wet, but should hold together. Use to stuff a whole boned out chicken. Sew up with unwaxed dental floss or stuff boneless chicken breasts and sew up with dental floss.
Roast in 375° oven.


GRECIAN STUFFED CHICKEN BREASTS

6 boneless -- skinless chicken
breasts, split
1 pkg. frozen chopped spinach -- (10 oz.) thawed
1 pkg. feta cheese -- (8 oz.) crumbled
1/2 cup mayonnaise
1 clove garlic -- minced
1/4 cup flour
1/2 tsp. paprika
12 strips bacon

Preheat oven to 325. Cut a pocket into each breast, salt and pepper to taste and set aside.
Thoroughly drain and squeeze any liquid from the thawed spinach. Do not cook. Combine with feta cheese, mayonnaise, and garlic. Stuff into the pockets.
Combine the flour and paprika and lightly coat the stuffed chicken breasts. Wrap 2 strips of bacon around each breast and place on a baking sheet. Bake uncovered at 325. for 1 hour. Unbelievably delicious!!!