Best Stuffed Chicken Breasts With Cider Vinegar Sauce Recipes

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STUFFED CHICKEN BREASTS



Stuffed Chicken Breasts image

Tender stuffed chicken is baked and served in a creamy spinach sauce!

Provided by Holly Nilsson

Categories     Chicken     Dinner     Entree     Main Course

Time 40m

Number Of Ingredients 11

4 chicken breasts (boneless and skinless, about 7 ounces each)
8 slices mozzarella cheese (about 4 ounces total)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic (minced)
1 tablespoon flour
½ cup chicken broth
¾ cup heavy cream
2 cups fresh spinach (or ½ cup frozen spinach, thawed and squeezed)
2 tablespoons parmesan (grated)

Steps:

  • Preheat oven to 425°F.
  • Butterfly each chicken breast and fill it with two slices of mozzarella cheese. Season with salt and pepper. Fold chicken breasts closed.
  • Heat olive oil in an ovenproof skillet over medium high heat. Brown chicken breasts until golden, about 2-3 minutes per side. Place the skillet in the oven and bake the chicken for 18-20 minutes.
  • While the chicken is baking, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in the flour and cook 1 minute.
  • Add the chicken broth while whisking until smooth. Whisk in heavy cream and continue to stir until bubbly and thickened, about 3-4 minutes.
  • Stir in the spinach and parmesan cheese and cook for 2-3 minutes or until the spinach is wilted.
  • Remove the chicken from the oven and add to the saucepan simmering them together for 2 minutes.
  • Serve over rice or potatoes if desired.

Nutrition Facts : Calories 575 kcal, Carbohydrate 4 g, Protein 57 g, Fat 36 g, SaturatedFat 18 g, Cholesterol 237 mg, Sodium 642 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving

CIDER VINEGAR CHICKEN



Cider Vinegar Chicken image

Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up!

Provided by Arthur Doughty

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 6

Number Of Ingredients 3

6 skinless, boneless chicken breasts
5 teaspoons garlic salt
1 cup cider vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 1570.6 mg, Sugar 0.2 g

STUFFED CHICKEN BREASTS WITH APPLE CIDER VINEGAR SAUCE



Stuffed Chicken Breasts With Apple Cider Vinegar Sauce image

This is a much altered version of a recipe I found online a few years ago. I simplified it and it actually tastes better than the more difficult version. My family loves this recipe. My husband literally drinks the sauce. These are great for 4 or for 24. Very easy to scale up for large dinner parties.

Provided by foodandwinelover

Categories     Poultry

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons sugar
2 tablespoons cider vinegar
2 cups beef stock
7 dried apricots
1/4 cup dried cranberries
1/2 large seeded tomatoes, chopped
1/2 cup crumbled feta cheese
portion of small bag of fresh Baby Spinach
salt and pepper

Steps:

  • Heat the oven to 425 degrees.
  • For stuffing boil enough water to soak apricots and cranberries. Let soak for 15 minutes. Let apricots cool slightly and cut into small pieces and add to bowl with tomatoes and feta cheese. Season to taste with salt and pepper.
  • Using sharp knife, cut horizontal slit 3/4 way through each chicken breast. Open like a book and place on a cooking sheet. I use a cooking stone sheet with great results. Place a couple of layers of spinach on each inside side of chicken breast. No need to steam first. Place as much of the stuffing mix as you can on one side and close the breast over. I don't use string, but you can if you find it easier. I stuff as much as I can, almost to the point of overstuffing.
  • Lightly brush olive oil over breasts. Cover with foil for the first 10 mins of baking and then remove foil for last 30 mins or so. Actual time depends on breast size. I remove from oven when internal temp is 175 degrees. Cover with foil while you complete the sauce. I usually let sit covered for 10 mins or so.
  • For sauce melt 1 tbsp butter in sauce pan on medium heat. Add garlic and brown. Add the cider vinegar and boil 2 minutes. Add the sugar and beef stock and reduce temperature slightly and continue to boil until sauce is reduced to desired thickness and taste. About 10-15 mins should do it. You can dilute with additional stock if you boil down too much. Season to taste with salt and pepper. You can play around with sugar and vinegar amounts to get the flavor that is right for you.
  • You can serve breast as is or sliced. I prefer whole as I find that it tends to fall apart. Pour sauce over and serve.

Nutrition Facts : Calories 277.7, Fat 8.7, SaturatedFat 5.2, Cholesterol 92.8, Sodium 700.7, Carbohydrate 17, Fiber 1.5, Sugar 14.5, Protein 32

STUFFED CHICKEN BREAST WITH HONEY MUSTARD SAUCE



Stuffed Chicken Breast with Honey Mustard Sauce image

Sandy Friede NEWBURYPORT, MASSACHUSETTS Here's a savory entree that's easy to make but elegant enough for company. I like to double the recipe and then freeze individual size portions for those busy days when I work late and don't have time to cook.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup chopped onion
4-1/2 teaspoons plus 1/4 cup butter, divided
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 ounces cream cheese, cubed
1/4 cup seasoned bread crumbs
6 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup honey
2 tablespoons stone-ground mustard
1 tablespoon lemon juice

Steps:

  • In a large skillet, saute onion in 4-1/2 teaspoons butter until tender. Add garlic; saute 1 minute longer. Add spinach and cream cheese; cook and stir over low heat until blended. Remove from the heat; stir in bread crumbs. , Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. Place about 1/4 cup spinach mixture down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks. , Place seam side down in a greased 11x7-in. baking dish. Melt remaining butter; stir in the honey, mustard and lemon juice. Pour over chicken. , Bake, uncovered, at 350° for 40-50 minutes or until meat is no longer pink, basting every 15 minutes with pan juices. Discard toothpicks.

Nutrition Facts : Calories 455 calories, Fat 25g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 664mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 2g fiber), Protein 39g protein.

HAM-AND-PEANUT-STUFFED CHICKEN BREASTS WITH CIDER SAUCE



Ham-And-Peanut-Stuffed Chicken Breasts With Cider Sauce image

Provided by Sarah Belk

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 19

1/2 cup roasted, unsalted peanuts
1 tablespoon unsalted butter, at room temperature
1/4 cup heavy cream
1/4 cup unseasoned bread crumbs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne
8 boneless chicken breast halves, skinned
1/8 pound very thinly sliced Smithfield ham
2 medium yellow onions, peeled and coarsely chopped
1 large carrot, peeled and coarsely chopped
1 large tart, firm apple, peeled, cored and coarsely chopped
5 tablespoons unsalted butter
1 1/2 cups fresh, unpasteurized apple cider
3 tablespoons cider vinegar
3 tablespoons unsalted butter
1 medium-size tart unpeeled apple, cored and sliced 1/4-inch thick
2 to 3 tablespoons sugar

Steps:

  • To make the stuffing, process the nuts in a food processor or blender until they are finely ground. Add the butter and process until smooth. Add the cream, bread crumbs, salt, pepper, nutmeg and cayenne and process until well combined.
  • To prepare the chicken breasts, place each breast half between sheets of wax paper and flatten with a mallet, the flat side of a cleaver or a rolling pin to a thickness of about half an inch. Place the breasts smooth side down on a work surface and discard the wax paper. Lay one slice of ham on each breast half. Spread approximately three teaspoons of stuffing on top of the ham. Beginning with the narrowest end of the breast, roll up into a neat, plump shape, tucking the edges in. Secure with toothpicks.
  • Strew the onions, carrot and apple in a baking dish large enough so that the rolled breasts fit snugly. Place the breasts on top of the vegetables. In a saucepan, melt four tablespoons of the butter and brush some of it on the breasts. Bake uncovered in the center of a preheated 375-degree oven for 10 minutes. Baste with butter and bake 10 minutes more. Turn the breasts over, baste and bake another 10 minutes. While the chicken cooks, boil the cider and vinegar in a saucepan over high heat until reduced to six tablespoons. Set aside. Transfer the chicken breasts to a warm platter and cover with foil.
  • Transfer the onions, carrot, apple and any juices from the baking pan to a food processor. Add the cider reduction and puree until it is smooth. Press through a sieve set over a medium saucepan, reheat over low heat and whisk in the remaining tablespoon of butter. Keep warm.
  • To prepare the garnish, heat the butter in a large, heavy skillet. Dredge one side of each apple slice in sugar and place sugared side down in the hot butter. Cook over medium-high heat for four to five minutes or until deep golden brown. Sprinkle the remaining sugar on the apples, turn over and brown the other side.
  • Add any juices that have collected from the chicken to the sauce; reheat sauce if necessary. To serve, cut each chicken breast into one-quarter- to one-third-inch slices; discard toothpicks. Divide the sauce evenly among four plates, place slices on top of sauce in an overlapping pattern and garnish with two or three apple slices. Pass remaining sauce separately.

Nutrition Facts : @context http, Calories 886, UnsaturatedFat 28 grams, Carbohydrate 47 grams, Fat 58 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 26 grams, Sodium 499 milligrams, Sugar 31 grams, TransFat 1 gram

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