STUFFED TUSCAN CHICKEN
Provided by By B. Coop
Time 34m
Number Of Ingredients 15
Steps:
- Butterfly chicken breast. Be careful not to cut all the way through them. Rub the outside of the breasts with the sun-dried tomato oil Season the outside of the breasts with the Cajun seasoning, Italian seasoning, and the paprika. Sprinkle the inside of the breasts with the onion powder Set aside In a bowl, mix the garlic & herb cream cheese, spinach, sun-dried tomatoes, Mozzarella, and Parmesan together. *Add one tablespoon of the mixture to the inside of each breast, spread it evenly, and press the breast together to seal. Use toothpicks if additional aid is needed to close each breast Heat olive oil in a pan at a medium high setting Once hot, place each breast in the pan **Lower the heat to medium Cover the pan with a lid and allow the breasts to cook for 8-10 mins. Carefully flip the breasts over, cover with the lid again, and cook that side for another 8-10 mins or until chicken is fully cooked through (internal temp should be 165 degrees F) Remove from pan and allow to rest for 5 mins before serving. Enjoy!
- Mix all ingredients together. Use it. You're welcome. (insert fake smile)
ASPARAGUS STUFFED CHICKEN BREAST RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, lemon zest, asparagus, provolone cheese, garlic powder, paprika, olive oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425˚F (220˚F).
- On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side.
- Season the inside of the chicken with salt and pepper.
- Sprinkle the lemon zest on the interior of the chicken. Top with piece of provolone and three stalks of asparagus, then fold the chicken over enclosing the filling.
- Season the outside of the chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat a large oven-safe skillet over medium-high heat, and add the oil. Add the chicken to the pan, and cook for 3 to 5 minutes, until golden brown.
- Flip the chicken over and cook for an additional 3 to 5 minutes.
- Cover the skillet with aluminum foil and place in the oven for 15 minutes, or until the internal temperature reaches 155˚F (70˚C).
- Remove the skillet and let sit, covered, for 5 minutes.
- Remove the foil, and serve.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 1 gram, Protein 37 grams, Sugar 0 grams
ABBA'S TUSCAN STUFFED CHICKEN BREAST
I have been ordering stuffed chicken breast in restaurants for years and have been playing with ingredients to find the right mix. The layering of flavors in the stuffing works perfect together and keep the breast moist and tender.
Provided by Abba Gimel
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 175 degrees celcius.
- Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
- Salt and pepper breast on both sides to taste.
- Heat olive oil in a frying pan and add onion, pepper, sun-dried tomatoes, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
- Now add spinach and basil leaves until spinach softens.
- Remove combination from frying pan and place in a bowl, add the rest of the garlic, salt and pepper to taste; mix completely.
- Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
- What doesn't fit in the breast sprinkle on top. Pour the wine on & around the rolls.
- Bake in the oven for 20-25 minutes.
Nutrition Facts : Calories 368.7, Fat 22.7, SaturatedFat 5.2, Cholesterol 92.8, Sodium 179.1, Carbohydrate 6.8, Fiber 1.9, Sugar 2.9, Protein 32.2
TUSCANY STUFFED CHICKEN BREASTS
Italian country food at its best--a tasty filling of roasted red pepper, fontina cheese, and sage. From BHG.
Provided by Punky Julster
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place each chicken piece, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken with black pepper. Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast. Fold in edges; roll up into a spiral, pressing the edges to seal. Roll in flour.
- In an 8-inch skillet heat the oil over medium heat. Cook chicken in hot oil about 5 minutes, turning to brown all sides. Remove from skillet.
- In the same skillet bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains. Return chicken to skillet. Cover and simmer for 8 to 9 minutes or until chicken is tender and no longer pink. To serve, spoon juices over chicken.
Nutrition Facts : Calories 374.9, Fat 18.6, SaturatedFat 7, Cholesterol 105.5, Sodium 362, Carbohydrate 7.7, Fiber 0.2, Sugar 1, Protein 32.2
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