Best Weekend Chicken Surprise Recipes

Chicken Surprise image

Provided by CookingONTheSide

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs chicken breast halves, thin (slice down if thick, I use boneless and skinless)
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup half-and-half
1/4 cup milk
8 slices baby swiss cheese (can use more if you like lots of cheese)
6 ounces chicken flavor stuffing mix
1/2 cup unsalted butter, melted
1/4 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried parsley flakes
1/2 teaspoon italian seasoning

Steps:

Place chicken in bottom of shallow oven pan.
Combine cream of chicken soup, milk and half and half.
Spread soup mixture over top of chicken breasts evenly.
Sprinkle with pepper, garlic powder, onion powder, parsley flakes and Italian seasoning.
Place Swiss cheese slices over soup.
In saucepan, mix melted butter and 1 box of the stuffing (bread and all).
Spoon stuffing mixture over cheese slices evenly.
Cover pan with foil.
Bake at 450 degrees for 45 minutes or until chicken is done.

Chicken Surprise image

Provided by srpitman

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts
8 ounces low-fat cream cheese
1 jar cheese with green chili peppers
1/2 cup low-fat cheddar cheese
1 package corn tortilla
1/2-3/4 cup milk
red pepper

Steps:

Boil chicken breast until tender.
Remove meat from bone.
Spray 9 by 13 pan with low fat spray.
Cut at least 9 tortillas into strips.
Line the bottom of the pan until covered.
In a small skillet, melt cream cheese and the jar of cheese with chilies.
Add milk to a sauce consistency.
Sprinkle red pepper.
Break chicken into small pieces and place in pan, layer with tortillas strips and alternate until pan is filled.
Pour cheese mixture over the top.
Sprinkle cheddar cheese on top.
Bake at 350 for approximately 30 minutes.

Weekend Chicken Surprise image

Number Of Ingredients 10

4 chicken breasts large boneless, skin removed
1/4 teaspoon salt
1 (3-ounce) package cream cheese softened
1 tablespoon parsley chopped
1 tablespoon onion finely chopped
1 tablespoon lemon juice
1/4 cup flour
1 egg beaten
1/2 cup corn flake crushed
vegetable oil

Steps:

Preheat oven to 350°.Place one chicken breast half at a time, shiny-side down, between two pieces of waxed paper. With a wooden mallet or a rolling pin, flatten to 1/4 -inch thickness. Peel off waxed paper. Sprinkle chicken with salt.In a small bowl, mix cream cheese, parsley, onion and lemon juice until blended. Spread about 2 tablespoons of the mixture on each breast. Fold in sides roll up starting with narrowest end. Fasten with wooden picks. Coat rolls with flour, then dip in egg and roll in corn flakes.Into a 10-inch skillet, pour oil to a depth of 1/4 inch place over medium heat. When hot, brown chicken rolls, a few at a time. Place seam-side down in a single layer in a 2-quart baking dish or pie plate.Bake for 20 minutes or until chicken is fork-tender and juices run clear. Remove wooden picks.

Nutrition Facts : Nutritional Facts Serves