Best Sweet And Savory Vegetable Stuffed Chicken Recipes

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25 BEST STUFFED CHICKEN BREASTS RECIPE COLLECTION



25 Best Stuffed Chicken Breasts Recipe Collection image

Impress your family with these incredible stuffed chicken breast recipes! They're easy, budget-friendly, and create the most unforgettably delicious meals.

Provided by insanelygood

Categories     Chicken     Dinner     Recipe Roundup

Number Of Ingredients 25

Cheesy Spinach Stuffed Chicken Breasts
Cheesy Garlic Butter Mushroom Stuffed Chicken
Mozzarella Stuffed Chicken with Tomato and Basil
Chicken Cordon Bleu
Stuffed Buffalo Chicken
Primavera Stuffed Chicken Breast
Stuffed Chicken Parmesan
Antipasto Stuffed Chicken
Jalapeno Popper Stuffed Chicken
Cajun Stuffed Chicken Breast
Pickle Ham and Swiss Chicken Roll-Ups (Cuban Chicken)
Caprese Stuffed Chicken Breasts
Fajita Stuffed Chicken Breast
Lasagna Stuffed Chicken
Guacamole Stuffed Chicken Breast
Broccoli and Cheese Stuffed Chicken Breast
Asparagus Stuffed Chicken Breast
Spinach Artichoke Stuffed Chicken
Bacon Wrapped Cream Cheese Stuffed Chicken
Lemon Garlic Double Cheese Stuffed Chicken Breast
Everything Cream Cheese Chicken
Gorgonzola Stuffed Chicken
Baked Balsamic Goat Cheese Stuffed Pomegranate Chicken
Crab Stuffed Chicken Breasts
Grated Zucchini Stuffed Chicken Breasts

Steps:

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

Nutrition Facts :

CELERY HERB STUFFING AND SAVORY CHICKEN



Celery Herb Stuffing and Savory Chicken image

I taught my children this recipe by singing along to Scarborough Fair by Simon and Garfunkel: Parsley, Sage, Rosemary and Thyme, great herb stuffing seasonings. If you can get savory from the Atlantic provinces to green your chicken; it would be the best. My father was a Newfoundlander and swore by their savory.

Provided by Loretta's Recipe Journal

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 5

Number Of Ingredients 12

1 small onion, diced
½ cup diced celery, with leaves
6 slices stale bread, cut into cubes
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon celery salt
½ cup melted butter
1 (3 pound) whole chicken
¼ cup chopped fresh savory

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
  • Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
  • Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 18.7 g, Cholesterol 165.1 mg, Fat 40.1 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 17.7 g, Sodium 755.1 mg, Sugar 2.1 g

SAVORY STUFFED CHICKEN BREASTS



Savory Stuffed Chicken Breasts image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts
1/4 cup orange juice
1 tablespoon mustard
1/2 cup white wine
1 teaspoon dried tarragon
4 ounces fresh spinach, washed, stems removed and coarsely chopped
4 ounces Goat cheese or cream cheese, softened
1/2 cup black greek olives, pits removed and chopped
1 teaspoon dried mint
1/2 cup chopped dried apricots

Steps:

  • Pound out the chicken breasts between two sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine orange juice, mustard, wine and tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes.
  • Preheat oven to 325 degrees. Lay one chicken breast out flat and top with some chopped spinach. In a small bowl mix together cheese, olives, mint and apricots. Roll up the breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 40 minutes until firm.

SWEET AND SAVORY VEGETABLE STUFFED CHICKEN



Sweet and Savory Vegetable Stuffed Chicken image

This is a recipe that comes from the lovely ingredients Tigerduck gave us for RSC #9. As a result my family enjoyed a vegetable stuffed chicken instead of stuffing with bread. A side of roasted potatoes cooked together with the chicken added to the ease of this recipe, as I am for easy peasy recipes after working all day.

Provided by Chef1MOM-Connie

Categories     Whole Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 large white potatoes, cut into wedges (or 4 med)
4 ounces baby carrots
1 (3 -4 lb) roasting chickens
1 large white onion, cut in 1/4-inch slices
1 whole tomato, quartered
1/2 teaspoon cinnamon
2 teaspoons orange zest
1 tablespoon butter
1/2 cup water
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon lemon pepper, spice

Steps:

  • Wash chicken inside and out, discard or save innards.
  • In bowl mix together cinnamon, tomato, orange zest, ½ of onion slices, and baby carrots.
  • In fry pan melt butter and sauté above ingredients minus chicken until onions are golden or semi translucent. Onions should still be firm, slightly softened.
  • Stuff chicken with sautéed veggies, place in roasting pan.
  • Arrange potato wedges around chicken.
  • Place remaining onion slices on top of potatoes.
  • Add ½ cup water to pan.
  • Sprinkle salt, garlic powder and lemon pepper spice over chicken and potatoes.
  • Place in oven, cover with foil, cook 350°F for 75 minutes.
  • Check for doneness, time may need adjustment (see note).
  • Take foil off last 15 minutes to brown skin.
  • NOTE: I use a propane oven and propane burns higher than a gas or electric oven. I usually start checking at the 60 minute time when cooking and.

Nutrition Facts : Calories 641.4, Fat 38, SaturatedFat 11.8, Cholesterol 168.1, Sodium 1076.5, Carbohydrate 32.8, Fiber 4.6, Sugar 4.8, Protein 41

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