Best Savory Stuffed Chicken Breast Recipes

SAVORY STUFFED CHICKEN BREAST WITH PLUM GLAZE

Savory Stuffed Chicken Breast with Plum Glaze image

Seasoned chicken breasts are stuffed with a cornbread mixture and then basted with a plum glaze. Sweet, savory, simple!

Provided by Shannon :)

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 2

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 (6 ounce) skinless, boneless chicken breast halves
Salt and pepper to taste
2 pieces cornbread, crumbled
2 slices cooked bacon, crumbled
2 tablespoons minced celery
2 tablespoons minced onion
2 tablespoons butter, melted
¼ cup chicken stock
⅓ cup chicken stock
⅓ cup plum jam

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
Bake in preheated oven for 25 minutes.
While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).

Nutrition Facts : Calories 651.4 calories, Carbohydrate 61 g, Cholesterol 149.7 mg, Fat 27.5 g, Fiber 2.2 g, Protein 39.9 g, SaturatedFat 11 g, Sodium 728.5 mg, Sugar 38.1 g

SAVORY STUFFED CHICKEN BREAST

SAVORY STUFFED CHICKEN BREAST image

Categories Chicken

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 skinless, boneless chicken breast halves
1/4 cup orange juice
1 tbsp mustard
1/2 cup white wine
1 tsp dried tarragon
4 oz fresh spinach, washed, stems removed and coarsely chopped
4 oz goat cheese or light Boursin cheese, softened
1/2 cup black greek olives, pitted and chopped
1 tsp dried mint or fresh basil
1/2 cup chopped dried apricots

Steps:

Pound out chicken breasts between 2 sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine oj, mustard, wine & tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes. Preheat oven to 325. Lay one breast out flat and top with some chopped spinach. In a small bowl mix together cheese, olives, mint and apricots. Place over spinach. Roll up breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 30-35 minutes. For darker/crisper outside, sear in a saute pan first for 1-2 minutes on each side then put in the oven to bake