Best Basil Stuffed Chicken Breasts Recipes

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL

Steps:

• For chicken:
• Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
• Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
• For sauce:
• Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
• Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
• Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
• Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.

BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM

Steps:

• For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil.
• Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks.
• Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
• While breasts are cooking make basil cream.
• Sauté shallots in butter. Add wine and bring to a boil.
• Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup.
• Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
• Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
• Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
• **Serve this with your choice of pasta and dbl the sauce, or when it's just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.

EASY GARLIC AND BASIL STUFFED CHICKEN BREASTS

Steps:

• Pre heat the oven to 180'C/350'F.
• Mix together until well combined the butter, basil and garlic.
• Cut a deep cut along each chicken breast to make a pocket.
• Fill pockets with the butter mixture, pressing in well.
• Carefully dip each breast into the beaten egg and then into the dried breadcrumbs, pressing on well.
• You can now either leave on a flat plate in fridge for 20 mins or longer to set crumbs or cook straight away depending on what time you have.
• Heat oil in a non stick pan over medium high heat and fry the chicken breasts for 2-3 mins each side or until golden brown.
• Remove from pan and place in a baking paper lined shallow baking dish and bake in oven for about 10 mins until cooked through.

BAKED GARLIC, BASIL AND CAMEMBERT STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 180'C/350-375'F.
• Mix together the chopped basil, garlic and butter.
• Cut a deep cut along each chicken breast to make a pocket.
• Fill pockets with mixture and then place camenbert slices of top, pressing in well.
• Dust with a little flour and dip into the beaten egg.
• Add salt and pepper to the panko and stir.
• Roll breasts in the panko mix covering them well.
• At this stage you can either place in fridge for 30 minutes to set the crumbs or start cooking by placing the breasts in a greased or sprayed baking dish.
• Place in oven and bake for 15mins.
• Pour over the wine and continue baking for another 15 minutes or until lightly browned and cooked through.

SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS

Steps:

• Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
• Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
• Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
• Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.

STUFFED CHICKEN BREASTS WITH BRIE, BASIL AND SUN-DRIED TOMATO

Steps:

• Preheat oven to 350.
• Slice open each chicken breast to create a pocket.
• Place a slice of Brie, 2 leaves of basil, and 2 sundried tomatoes in each chicken breast.
• Season with salt and pepper.
• Roast the chicken for 25 - 30 minutes, until juices run clear.
• Some of the cheese may run out onto the pan, simply scoop it over the chicken when serving.

CHICKEN BREASTS STUFFED WITH CHEESE, TOMATO, AND BASIL

Steps:

• Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
• On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
• Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

CHICKEN BREASTS STUFFED WITH ZUCCHINI, TOMATO AND BASIL

Steps:

• Prepare a fire in a charcoal grill.
• Butterfly each chicken breast half by slicing it horizontally from one side to within 1/2 inch of other.
• Open like a book and sprinkle to taste with salt and pepper.
• For Marinade: In a shallow baking dish, combine ingredients.
• Add chicken and turn to coat all sides.
• Let stand at room temperature for 30 minutes.
• Layer tomato and zucchini slices and basil leaves inside each chicken breast.
• Close and secure with toothpicks.
• Season to taste with salt and pepper.
• Cook chicken breasts over a medium fire, turning often and brushing occasionally with olive oil, until juices run clear when pierced by a skewer, 20-30 minutes.

FLORENTINE BASIL-STUFFED CHICKEN BREASTS

Steps:

• First make the basil filling:
• Combine all the ingredients with just a few tablespoons of olive oil in the food processor
• Process until finely chopped, scraping down the sides of the bowl
• With the processor running, add the rest of the olive oil through the food tube until a paste forms
• Place the chicken breasts between two sheets of plastic wrap and pound them with a mallet or with a cutting board to an even thickness
• Sprinkle with salt and pepper to taste
• Combine the margarine with the basil filling
• Spread 2 tablespoons of the stuff across each pounded chicken breast
• Roll up the breast and secure it with a toothpick
• Combine the cornflakes, ground cashews and paprika in a shallow bowl
• Beat the eggs in a separate bowl
• Dip the chicken bundles in the egg, then dredge in the crumb mixture
• Cover a baking dish in parchment paper and place the bundles in the dish
• Cover and place in the fridge for 6-8 hours
• Preheat the oven to 350 degrees F
• Bring the chicken to room temperature
• Bake uncovered for 35 minutes
• Let stand for 10 minutes
• Remove the toothpicks
• Wash the spinach well and tear the leaves into smaller pieces
• Wilt the spinach in a hot pan, with just the water clinging to the leaves, about 3 minutes
• Season to taste with salt and pepper
• Place the spinach flat on a serving dish
• Place the chicken bundles on top, garnish with sprigs of basil

LEMON & SPINACH STUFFED BASIL CHICKEN BREASTS

Steps:

• Cut deep pocket in side of each chicken breast. Be careful not to pierce top and bottom.
• Place 2 quarters of the lemon slice, and a fourth of the basil and spinach in pocket of each breast.
• Thread wooden toothpicks along the side to close the chicken. Sprinkle with lemon pepper.
• Heat oven to 200°F.
• Heat oil in skillet over medium heat.
• Add chicken to skillet & cook on each side until golden brown (3-5 minutes per side).
• Add vinegar & broth, and bring to boil. reduce heat & simmer for 5 minutes, or until cooked through.
• Remove breasts from skillet and place in baking dish in oven to keep warm.
• Continue cooking sauce until reduced to a thick syrup. Add salt & pepper.
• Remove chicken from oven and place on individual plates. Spoon sauce over each & serve.

CHEESY BASIL-STUFFED CHICKEN BREASTS

Steps:

• Adjust an oven rack to the middle position and heat the oven to 425 degrees.
• Combine the cheese, 2 Tbls. of the basil, cream, lemon juice, 2 teaspoons of the garlic, 1/2 tsp salt, and pepper to taste in a medium bowl.
• Pat the chicken dry with paper towels and cut off any fat. Cut a pocket in the thickest part of the chicken breast and gently work the knife back and forth until the pocket extends down into most of the breast.
• Scoop one-quarter of the filling into each breast.
• Seal the opening by threading a toothpick or wooden skewer through the chicken about 1/4 inch from the opening.
• Transfer the stuffed breasts to a 13 by 9-inch baking dish and spread evenly with mayonnaise.
• Pulse the bread in a food processor to coarse crumbs, about 8 pulses. Toss the breadcrumbs with 1 teaspoons garlic, 2 Tbls. basil, and 1 Tbls. of EVOO. Sprinkle the crumb mixture over the chicken, pressing lightly to adhere.
• Toss the tomatoes with 1 Tbls. EVOO, 1/2 teaspoons salt, and pepper to taste. Arrange in the baking dish around the chicken. Bake until the crumbs are golden brown and the thickest part of the chicken registers 160 degrees, about 25 minutes.
• Serve.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND RED PEPPER

Steps:

• For chicken: Preheat oven to 350F.
• Pound chicken between 2 sheets of wax paper to thickness of ¼ inch.
• Pat chicken dry.
• Combine cheese, green onions, red pepper and basil in a small bowl.
• Season with salt and pepper.
• Spread cheese mixture lengthwise over half of each chicken piece.
• Tuck short ends in and roll chicken up, starting at one long side, into tight cylinders.
• Tie ends together with string to secure.
• Dip chicken in egg, allowing excess to drip back into bowl.
• Roll in breadcrumbs, shaking off excess (can be prepared up to 4 hours ahead; refrigerate).
• Place chicken in square baking dish to comfortably hold rolls.
• Pour 2 tblsps melted butter over.
• Bake until cooked through, about 20-25 minutes.
• For sauce: Melt ¼ cup butter in large skillet over medium heat.
• Add mushrooms and saute until tender, about 8 minutes.
• Add wine and boil for 3 minutes.
• Add stock and boil until liquid is reduced by half, about 6 minutes.
• Remove from heat and swirl in 4 tblsps of butter, one piece at a time.
• Season.
• Remove string from chicken.
• Cut rolls crosswise into ½ inch thick rounds.
• Fan on plates.
• Serve immediately, passing sauce separately.

STUFFED CHICKEN BREASTS W/ CHEESE, TOMATO, AND BASIL

Steps:

• Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side). On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

CHICKEN BREASTS STUFFED WITH BASIL WALNUT BUTTER

Steps:

• To make basil walnut butter: Finely chop walnuts and basil leaves.
• Place walnuts, basil, garlic, lemon zest, 5 T of butter and salt in bowl of an electric mixer.
• Using paddle attachment, mix on medium-high until butter is smooth.
• Using a sharp thin-bladed knife, cut a large pocket in each chicken breast by inserting it horizontally into thickest end and carefully slicing from side to side without piercing the edges of breast.
• Divide butter in 4 parts and use your fingers to stuff each pocket with a portion.
• Don't worry if it spills out slightly; they will seem quite full.
• Season both sides of the chicken with salt and pepper.
• Melt remaining 1 T of butter in a large skillet over medium heat.
• When it sizzles, lower chicken breast into pan, cover tightly, and reduce heat to low.
• Cook for 5 minutes or until nicely browned, then turn chicken over and continue to cook, covered, for 5 to 7 minutes longer or until there is no sign of translucency when you peek inside one of the pockets.
• Some of the basil butter will have spilled out of the chicken to create a sauce in the pan.
• Transfer the chicken to a warm platter or individual serving plates and spoon the sauce over the top.
• Serve immediately.

BASIL STUFFED CHICKEN BREASTS

Steps:

• Place basil, chopped garlic, and 2 tbsp oil in food processor, pulsing until the basil is chopped, about 30 seconds. Avoid pureeing the mixture.
• Cut a pocket int each chicken breast. Put half the basil mixture into each pocket.
• Heat 1 teaspoons of oil in a frying pan. Add chicken breasts carefully to avoid the spilling the basil mixture from the pocket. Saute until lightly browned. Turn to brown other side. Remove from frying pan. Put chicken into an oven-proof container. Set aside.
• Brown onion in the same pan/oil used to saute the chicken adding another teaspoons of oil if needed. Add soy sauce. Remove onions from pan, add to baking dish, arranging so that the chicken breasts sit on top of the onions.
• Add a 2-4 Tbsp water to the frying pan. Stir, scraping to remove any browned bits. Add this to the baking pan.
• Cover. Bake at 350 degrees F for 30 minutes. Flip chicken breasts. Cover, return to oven and back 30 minutes more.
• Remove from oven. Slice each breast in half. Spoon onions and drippings over meat. Serve.

STUFFED CHICKEN BREASTS W/ BASIL & PROSCIUTTO

Steps:

• On a work surface spread prosciutto slices evenly with mustard. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with a short end roll up each prosciutto slice. Pat chicken dry and put on a work surface. To form a long thin pocket in chicken for prosciutto roll: Place chicken breasts on cutting board and, beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through center of each. Open cut to create a 1-inch-wide pocket in each half. Fit a prosciutto roll into each pocket and season chicken with desired marinade. Grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals until cooked through, about 5 minutes on each side. Serve with asparagus & garlic bread