Would you have a recipe for Stuffed Chicken Breast that you could share with me?

10 responses so far ↓

• 1 fishineasy // Nov 10, 2008

  STUFFED CHICKEN BREAST
  4 Boneless chicken breast pounded thin
  2 bunches Green onions, chopped
  1/4 pound Mushrooms, sliced
  1 can Cream of chicken soup
  1 box Your favorite stuffing mix (or your own recipe)
  Sauté onions, mushrooms in butter or oil; do not drain. Add enough bread stuffing to onion/mushroom mixture to fill the four chicken breasts. Use your favorite stuffing recipe or use a boxed stuffing like Stove Top (follow directions on box). Cover one side of each breast with mixture and roll or fold over. Fasten with toothpicks. Place in baking dish add Cream of Chicken Soup. Sprinkle with paprika and parsley. Bake at 350° for one hour.

  nfd♥

• 2 SD // Nov 10, 2008

  Open a pocket in a chicken breat
  Stuff with philldephia cheese and wrap in bacon
  bake in oven untill golden

• 3 HANNAH B // Nov 10, 2008

  put cheese in the CENTRE like brie or Cheddar then wrap in bacon

• 4 Cassy W // Nov 10, 2008

  What my family likes is. Take a chicken breast cut your pocket. Add your favorite stuffing or make your own. wrap in bacon and cook on 350 for about 30 min, just watch it. after it is cooked take it out and sprinkle cheese on it(we like cheddar), then if you want put cooked peppers and onions on top of that! ENJOY!!!

• 5 cleaningfrenzy01 // Nov 10, 2008

  The best web site I have found for cooking is cooks.com. I know that this does not give you a specific recipe, however you will find this website filled with recipes that are hard to choose from. I usually take ideas from a few and make up my own. Hope you enjoy the site as much as I have and continue to do.

• 6 funketybucket // Nov 10, 2008

  butterfly your chicken breasts, pound out to to even thickness 1/4 - 1/2 inch thick

  stuffing:

  2 cups spinach
  2 cups Mushrooms
  2 garlic cloves
  1/4 cup shaved Parmesan Cheese (or grated)

  Saute Garlic until golden, Add mushrooms to pan, cook until all the liquid is removed then add salt and pepper to taste. Add spinach to pan at this time and cook until slightly wilted, about 2-3 minutes. stir in Parmesan Cheese.

  stuff the chicken breasts with this mixture and roll so there are not open spots, can secure with tooth picks. season outside of breast with olive oil and salt and paprika. or bread using an egg wash, and italian bread crumbs(add parmesan cheese to the bread crumbs for extra yummy breading) If you bread the chicken let it rest in the fridge for 15-20 minutes. Bake at 350 for 25 minutes. If you breaded the chicken breast I like to top with a little bit of alfredo sauce, a basil leaf, and mozzarella cheese and bake it until the cheese is golden/bubbly. If you used olive oil and salt then use diced tomatoes with oregano and mozarella cheese as your toppings and bake until cheese is golden and bubbly.

• 7 ljbassx // Nov 10, 2008

  Super fancy gourmet chicken breast

  - butterfly a chicken breast
  - spread a layer of pesto sauce inside
  - then layer baby spinach
  - then layer roasted red pepper
  - then crumble goat cheese

  Close the chicken breast, tucking the seams so it doesn’t leak. Sprinkle with sea salt and black pepper and wrap in parchment paper, and then in aluminum foil. Bake at 350 for 30 minutes. Take out of the oven, and let it “set” for 10 minutes or so. Slice the chicken on a diagonal and sprinkle with paprika. It will be the most moist and juicy chicken you’ve ever had

• 8 C.M. C // Nov 10, 2008

  asleep hi, here goes.

  Make your slit in the side of the breast long and deep without going through. Insert ham, the upper portion of an asparagus spear, half cooked bacon bits. and a cube or two of Emertal or I use Jarlsberg swiss cheese (not the slices). Secure slit with a couple of tooth picks. Coat the outside with EVOO, season with sea salt and freshly ground black pepper. You may like to sprinkle some paprika (your choice). place in dish and bake 325 to 350 in a pre heated oven.

  You know asleep, this would go down well when served on a bed of swiss chard, the white stems removed, the green leaves chopped and added to a large pan with olive oil, allow to wilt down, add 3 cloves of crushed garlic, Two finely diced tomato, skinned and seeded. season with sea salt and freshly ground black pepper, allow to cook through. When serving place a bed the size of the breast in the center of the plate and the breast on top, if there is any juice in the chard pan sprinkle around the breast.

  You may need a lot of chard as it really wilts down, two cups raw would cook down to like 1/2 to one cup.

• 9 tormentt // Nov 10, 2008

  few of mine….

  butterfly and pound down your chicken brest…layer of thin sliced ham, layerof thin sliced swiss cheese…roll up and stick toothpic thru to hold it together…….( if you can find a white cheese sauce its good to pour over it) cover and bake 350 for approx 30-40 minutes –top with a bit more swiss..salt and pepper to taste
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  butterfly and pound out chicken breast…place brocoli cuts and chedder cheese in breast and fold over…put tooth pic to hold together….top with cream of chick or cream of brocoli soup ( add just a touch of milk or water to pan) cover and bake 30-40 min at 350 top with a bit more chedder..salt and pepper to taste

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  butterfly and pound out chicken breasts…layer of thin sliced peperoni/layer of mozzerella cheese…some spaghetti sauce…fold over and use toothpick to hold together.. top with more sauce cover and bake 30-40 minutes at 350…top with more mozzerella before serving or parmasian cheese..salt and pepper to taste

  ADD: i forgot … if you like any of these with a bit of crust…i use ready made pie crust (little dif flavor and flakeyness) or ready made pizza crust..just roll them out and cut them to fit around each of your rolled//folded chicken breasts…

• 10 gnhlanarkshire // Nov 10, 2008

  Here is a link to a healthy chicken recipes site where you will find all sorts of healthy chicken recipes.