Best Breaded Stuffed Chicken Breasts Recipes

MUSHROOM, BACON AND CHEESE STUFFED BREADED CHICKEN BREASTS

Mushroom, Bacon and Cheese Stuffed Breaded Chicken Breasts image

Make and share this Mushroom, Bacon and Cheese Stuffed Breaded Chicken Breasts recipe from Food.com.

Provided by Sica6488

Categories Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

2 chicken breasts, large
1/4 cup fresh parsley
4 slices bacon
4 slices gouda cheese (you could also use mozzarella or swiss)
8 cremini mushrooms
2 teaspoons Worcestershire sauce
1 small tomatoes, chopped in small cubes (like a vine or roma)
1 teaspoon sea salt
10 peppercorns
1 teaspoon oregano
1 teaspoon basil
1 egg
3 tablespoons olive oil
1/2 cup breadcrumbs
1/4 cup of grated parmesan cheese
1 teaspoon sea salt

Steps:

Mushrooms: Add butter, salt, pepper and mushrooms to a small pan and cook over high heat until liquid has been reduced.
Bacon: Heat oven to 400F and place bacon on cookie sheet in oven. It should only take about 5 minutes depending on the thickness of the bacon. Remove and place in paper towels to remove excess fat.
Flatten out chicken breast with a meat tenderizer until at least double in size and about ¼ inch thick. Try not to puncture the chicken or your cheese will melt out when cooking. Split parsley, bacon, cheese, mushrooms and tomatoes into two piles and place on one side of each breast so that the other side can be folded over. Grind oregano, basil, salt and pepper together in a mortar and pestle and add to stuffing. Add one tsp of Worcestershire to each breast and fold the other half of the breast over.
Preheat an oven to 375°F Heat a cast iron pan (or a pan that can be transferred to the oven) to medium heat and add olive oil once up to heat. Whip the egg in a small bowl and paint one side of the chicken breast using a small brush. Mix the bread crumbs, parmesan and sea salt on a plate. Dip the egg side on the plate with the bread crumbs and place in the pan, breadcrumbs side down. Once in the pan, paint the side facing up with the remaining egg yolk. Place the remaining breadcrumbs on this side and pat them into the chicken. Flip the chicken after 1-2 minutes, once the breadcrumbs begin to turn a nice golden color, and place the pan in the oven. Cook for 20-25 minutes.

Nutrition Facts : Calories 732.7, Fat 48.5, SaturatedFat 12.4, Cholesterol 207.7, Sodium 3041.8, Carbohydrate 27.5, Fiber 2.7, Sugar 5.1, Protein 46.3

BREADED STUFFED CHICKEN BREASTS

Breaded Stuffed Chicken Breasts image

More than at any other time of year, watching your diet around the holidays can be a real challenge. That's when I reach for this chicken recipe. It's festive and full-flavored, so you won't feel like you're missing out on the best tastes of the season.

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breast halves
1/2 cup diced fresh mushrooms
1/2 cup diced green pepper
1/4 cup diced onion
3 garlic cloves, minced
1/4 cup reduced-sodium vegetable or chicken broth
1 cup cooked rice
2 cups crushed cornflakes
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 cup fat-free milk

Steps:

Pound chicken breasts to 1/4-in. thickness and set aside. In a saucepan, combine mushrooms, green pepper, onion, garlic and broth; bring to a boil. Reduce heat and simmer 3 minutes. Remove from the heat; add rice. Mix well and set aside. Combine cornflakes, garlic powder and cayenne pepper; mix well. set aside. Spoon a fourth of the rice mixture onto the center of each chicken breast. Fold chicken around rice mixture; seal with toothpicks. Dip chicken in milk. Coat all sides with cornflake mixture. Place chicken in a shallow baking dish that has been coated with cooking spray. Spray top of chicken with cooking spray. Bake at 375° for 55-60 minutes or until juices run clear.

Nutrition Facts :