Best Fabulous Oven Fried Cheesy Stuffed Chicken Breasts Recipes

CHEESY SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
• Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
• Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
• Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
• Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.

CRISPY JUICY OVEN-FRIED CHICKEN BREASTS

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

CHEESY BACON-STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil, then sprinkle 3 pinches bread crumbs across the bottom.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 11 minutes. Drain bacon slices on paper towels.
• Filet chicken breasts 90% of the way through and open like a hot dog bun. Spread 2 tablespoons chopped Parmesan cheese on one side of each breast. Top each with a bacon slice and 1 1/2 tablespoons shredded Parmesan.
• Close the breasts. Dip in beaten egg, then in bread crumbs. Place in the prepared baking dish. Sprinkle remaining shredded Cheddar over top.
• Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

OVEN ROASTED STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
• Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
• Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.

25 BEST STUFFED CHICKEN BREASTS RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious stuffed chicken breast recipe in 30 minutes or less!

CHEESY GARLIC STUFFED CHICKEN RECIPE

Steps:

• Preheat the oven to 375°F.
• In a small bowl, stir together the garlic, mozzarella, ¼ cup parmesan, butter, and 1 teaspoon Italian seasoning until well mixed.
• Cut about a 3-inch wide pocket into the thick side of each chicken breast (almost to the other side, but do not cut all the way through).
• Stuff ¼ of the cheese filling into each chicken breast and secure it with toothpicks. Set aside.
• Get out 3 shallow bowls for the breading station. In one bowl, mix the flour with a pinch of salt and pepper. Put the eggs in the second bowl. Mix the breadcrumbs, ¼ cup parmesan, 1 teaspoon Italian seasoning, salt, and pepper together in the third.
• Heat a cast iron skillet over medium-high heat. Add enough oil to cover the bottom of the skillet.
• Dip each side of the chicken in the flour, then egg, and finally breadcrumb mixture. Place the chicken in the hot skillet and repeat until each chicken breast is breaded and cooking.
• Cook the chicken until golden brown on both sides, about 3-4 minutes per side. Transfer the skillet to the oven and bake for about 20 minutes or until the chicken is 165°F at the thickest point.
• Remove from the oven, let rest for 5 minutes, and serve.

FABULOUS OVEN FRIED CHEESY STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F. Cover a baking sheet with aluminum foil and lightly oil the foil with the olive oil. Set aside.
• Butterfly cut each chicken breast. Divide the cheese and cooked/crumbled bacon evenly among the cavities of each chicken breast. Season the chicken evenly on both sides with the Creole seasoning, salt, and pepper. In a small bowl, combine the honey, mustard, and cayenne and stir well. In a shallow dish, fill with the breadcrumbs. Brush both sides of each piece of chicken with the honey mixture, then dredge in the breadcrumbs. Place the chicken breasts on the prepared baking sheet for 40 minutes, or until the chicken is cooked through and juices run clear when pierced with a sharp knife. Serve immediately and ENJOY!

GARLIC -STUFFED CHICKEN BREASTS

Steps:

• In a small bowl combine the flour, salt, paprika, cayenne and black pepper. Set aside.
• Squeeze the roasted garlic into a small bowl, add the sage and thyme.
• Mash this mixture with a fork until smooth.
• Lift the skin away from the chicken and spread the garlic mixture over top of the chicken, then press the skin back down onto the chicken.
• Pour milk into bowl.
• Dip the chicken pieces into the milk then roll in the flour mixture.
• Place chicken on rack 20 minutes to allow coating to dry.
• Heat oil to 370°F in large skillet.
• Fry chicken skin side down in single layer.
• Turn occasionally, should take 10- 15 minutes.
• Roasted Garlic:.
• Preheat oven to 375°F.
• Remove the outer layer of skin from a head of garlic.
• Wrap the garlic in tin foil and roast for 1 1/2 hours.
• Remove from oven and cool for about 10 minutes.
• To remove the garlic puree, make a small cut in the skin of each clove and squeese the garlic into a small bowl, mash with fork.