BALSAMIC-GLAZED STUFFED CHICKEN BREASTS WITH PESTO AND PARMESAN
Skinless chicken breasts stuffed with pesto, sun-dried tomatoes, mozzarella, and Parmesan cheese with a garlic-balsamic vinegar glaze.
Provided by TomOB
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a pocket 3/4 of the way through the thickest side of each chicken breast. Season chicken with oregano, basil, salt, and pepper. Pour 1 teaspoon sun-dried tomato oil on each breast, rubbing it and some of the seasoning inside each pocket. Fill each breast with 1 tablespoon Parmesan cheese, 2 tablespoons basil pesto, 2 teaspoons sun-dried tomatoes, and 1/4 cup mozzarella cheese. Insert 3 to 4 toothpicks diagonally into each breast to seal.
- Heat remaining 2 teaspoons sun-dried tomato oil in a cast iron skillet over medium heat. Add stuffed chicken breasts and cook until golden, about 2 minutes per side.
- While the chicken is cooking, mix together balsamic vinegar, brown sugar, and garlic in a small bowl. Pour into the skillet around the chicken. Bring to a simmer and cook, stirring occasionally, until the balsamic glaze has thickened slightly, about 5 minutes. Spoon some glaze over each breast.
- Transfer the skillet to the preheated oven and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes.
- Remove toothpicks and drizzle with pan juices to serve.
Nutrition Facts : Calories 505.2 calories, Carbohydrate 15.4 g, Cholesterol 94.3 mg, Fat 31.6 g, Fiber 1.4 g, Protein 39.2 g, SaturatedFat 10.2 g, Sodium 651.6 mg, Sugar 9.6 g
PARMESAN-STUFFED CHICKEN BREASTS
These crisp, flavorful baked chicken breasts are stuffed with a mixture of parsley, breadcrumbs, and Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
- Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.
- Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, about 30 minutes.
Nutrition Facts : Calories 429 g, Fat 6 g, Protein 81 g
PARMESAN ARTICHOKE STUFFED CHICKEN BREASTS
Make and share this Parmesan Artichoke Stuffed Chicken Breasts recipe from Food.com.
Provided by ajboyer222
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the artichokes, Parmesan, and thyme in a small bowl.
- Cut a 2-inch pocket in the thickest part of each chicken breast.
- Stuff a quarter of the artichoke mixture into each pocket.
- Rub the breasts with EVOO and and season with salt and pepper.
- Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.
STUFFED CHICKEN BREASTS WITH ASPARAGUS AND PARMESAN RICE
Asparagus, ham, and cheese are stuffed into chicken breasts and served on top of cheesy tomatoes and rice.
Provided by maggiecp
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
- Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat.
- Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter.
- Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking.
- While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice.
Nutrition Facts : Calories 572.9 calories, Carbohydrate 43.8 g, Cholesterol 129.2 mg, Fat 24.4 g, Fiber 2.5 g, Protein 40.7 g, SaturatedFat 11.8 g, Sodium 1355.7 mg, Sugar 3.9 g
CHICKEN BREASTS STUFFED WITH ASPARAGUS AND PARMESAN
Make and share this Chicken Breasts Stuffed With Asparagus and Parmesan recipe from Food.com.
Provided by eillena
Categories Chicken Breast
Time 22m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Trim the bottoms of the asparagus and steam the spears for 4 minutes. Shock in cold water and drain.
- Season the inside of each chicken breast with salt and pepper, basil and oregano. Sprinkle 1/4 cup of the cheese evenly inside each breast. Top each with 4 asparagus spears and fold the chicken back together.
- Spray a baking sheet with the cooking spray. Place the chicken on the sheet and top with Parmesan cheese. Spray lightly with cooking spray. Bake for 12 minutes.
Nutrition Facts : Calories 521.6, Fat 30.2, SaturatedFat 13.2, Cholesterol 152.9, Sodium 880.1, Carbohydrate 4.6, Fiber 1.2, Sugar 1.2, Protein 56.1
PARMESAN-STUFFED CHICKEN BREASTS
Make and share this Parmesan-Stuffed Chicken Breasts recipe from Food.com.
Provided by Kerena
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°.
- In small bowl mix parsley, breadcrumbs, Parmesan and zest. Season with salt and pepper.
- Divide parsley mixture into 4 mounds. Carefully loosen the chicken skin with your fingers; tuck parsley mixture under the skin. Season with salt and pepper to taste. Place in a 9 x 13" roasting pan.
- Bake until skin is crispy, chicken is cooked through and an instant read thermometer inserted into the thickest part reads 165°, about 30 minutes.
Nutrition Facts : Calories 184.7, Fat 9, SaturatedFat 3.1, Cholesterol 51.9, Sodium 344.5, Carbohydrate 6.4, Fiber 1, Sugar 0.7, Protein 18.9
STUFFED CHICKEN BREASTS WITH PARMESAN
A tasty mixture of ham, peppers and mozzarella gets stuffed into parsley and Parmesan-coated chicken breasts and baked to perfection.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with mozzarella, ham and peppers. Press cut edges of pockets together to seal.
- Whisk egg in pie plate. Combine parsley and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in parsley mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
- Bake 20 to 25 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 125 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 30 g
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