Your Favorite Stuffed Chicken Recipes

[karen]

CALLING ALL COOKS,

I would like any of your great stuffed chicken recipes. Please do not limit my request to only Cooking Light recipes. My family and I have two stuffed chicken recipes, and we eat chicken more often than any other meat in our house. I am open to new ideas and ingredients.
Thanks, Karen

[Jen]

Do you mean whole stuffed chicken, or stuffed breasts?

[Laura B]

Here is a great recipe from the cookbook Jacques Pepin's Kitchen. Not terribly lowfat but not terribly bad fatwise either. Very yummy.

***CHICKEN SUPREME KIEV-STYLE***

I call this Kiev-style chicken to differentiate it from the famous Chicken Kiev that inspired it. In the original recipe, the chicken is usually left unskinned, stuffed wuth butter, dipped in eggs and bread crumbs and then deep-fried - setting it a world apart from my rendition. I use skinless chicken, stuff it with a mushroom puree, and roll it in fresh bread crumbs that are seasoned with fresh herbs and only moistened with oil. Much lower in calories, my version is intensly flavored, moist, and delicious.

INGREDIENTS
4 boneless chicken breasts (about 7 ounces each), with skin and any visible fat removed

*MUSHROOM FILLING*
1 1/2 tablespoon virgin olive oil
1 1/2 cups chopped onions
8 ounces mushrooms, cleaned and chopped (three cups)
4 to 5 cloves garlic, peeled, crushed, and chopped (1 tablespoon)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh cilantro (note from Laura: I hate cilantro so I sub parsley)

*COATING*
4 slices fresh white bread, processed in a food processor to make crumbs (2 cups)
2 tablespoons virgin olive oil
2 tablespoons chopped fresh cilantro (or whatever you want)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup nonfat milk

DIRECTIONS

1. Preheat the oven to 400 degress.
2. Butterfly the chicken breasts, and open the halves like a book. Pound the breasts lightly and set them aside while you make the filling.
3. Heat the oil in a large skillet. When it is hot, add the onions, and saute over medium-high heat for about 2 minutes. Stir in the mushrooms, garlic, salt, and pepper, and cook, covered, for about three minutes. Remove the lid, and continue cooking until there is no visible liquid remaining in the skillet. Add the herbs and transfer the mixture to a plate to cool.
4. When the filling is cool, divide it into four equal portions, and mound one portion in the center of each butterflied chicken breast. Fold all edges of the breast meat over the filling to enclose it completely.
5. Combine bread crumbs, oil, herbs, salt, and pepper in a bowl. Dip the stuffed chicken breasts in the milk, and then roll them in the seasoned bread crumbs.
6. Arrange the coated chicken breasts in a roasting pan, and then bake them at 400 degrees for 20 to 25 minutes, until cooked through but still moist. Serve immediately.

Per serving: 391 calories, 15 grams of fat, 2.4 grams of saturated fat


[This message has been edited by Laura B (edited 07-22-2000).]

[Gail]

Originally posted by Laura B:
...
***CHICKEN SUPREME KIEV-STYLE*** ...



Drool, drool... darn it, Laura-- you've started me up again!

I MUST copy that one. http://www.cookinglight.com/bbs/smile.gif

Karen,

Also check topic "Recipes with fresh basil" for some other ideas.

[This message has been edited by Gail (edited 07-22-2000).]

[Laura B]

Originally posted by Gail:
Drool, drool... darn it, Laura-- you've started me up again!

I MUST copy that one. http://www.cookinglight.com/bbs/smile.gif


http://www.cookinglight.com/bbs/biggrin.gif Gail - this recipe is GREAT! I have made it about three times. Let me know what you think if you try it.

[karen]

Thanks for the recipe. It is great to get a recipe that someone actually likes and has made several times. I always have cilantro in the refrigerator for rice and salsa, but I am going to have to make some bread crumbs.
Half of the onions can be divide with shallots which gives off a sweet flavor when saute. Thanks Karen

[karen]

Jen,
I am looking for stuffed chicken breasts recipes, but any stuffed chicken recipe is fine.

[Shelly]

Here is a recipe from the CL 5 Star Cookbook for Feta Stuffed Chicken. I served this at a dinner party (along with the roasted vegetable melange I posted on another thread) and got raves. It is very easy. I left out the salad part of this recipe because I served a different kind of salad with this dinner, so I guess i haven't actually tried the "whole" recipe. Anyhow, here it is:

Feta Stuffed Chicken

4 (4 oz) skinned, boned chicken breast halves
1/4 c dry breadcrumbs (I used Panko)
1/4 c cup feta cheese with basil and tomato (crumbled)
vegetable cooking spray
1/2 tbs margarine, melted
3 cups torn spinach
1/2 c chopped fresh basil
1 tbsp balsamic vinegar
1 tsp olive oil
1/8 tsp pepper

Place each breast half between 2 sheets of heavy duty plastic wrap; flatten to 1/4 inch thickness using meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tbsp cheese onto each piece of chicken; fold chicken in half.
Place folded breast halves in an 8 inch square baking dish coated with cooking spray. Drizzle melted margarine over chicken. Bake, uncovered, at 400 for 25 minutes or until chicken is done.
Combine spinach and basil in a bowl; drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad. Serving size: 1 breast half and 3/4 c salad.
207 cals, 29.6 g protein, 6.2 g fat, 7 g carbs, 2 g fiber

[melisa]

Karen, the May'97 has an article dedicated to stuffed chicken breasts. The following recipes are included:
1. Artichoke and goat cheese sft. chx. brst.
2. Brie and carmalized onion sft. chx. brst.
3. Curried apple stf. chx. brst.
4. Italian stf. chx. brst.
5. Mushroom stf. chx. brst. with MKadeira sauce
6. Roasted pepper and caper stf. chx. brst.
7. Shitaki stf.chx. brst. with terriaki glaze
8. Spinach and bleu cheese stf. chx. brst.

If any sound appealing, I would be glad to post the recipe.

Melissa

[Laura B]

I made the Shiitake Stuffed Chicken Breasts with Teriyaki Glaze back when it was published and I think it was good (too long ago to remember clearly). It was one of the first things I ever really cooked. I fixed it for my DH when we were dating.

[This message has been edited by Laura B (edited 07-24-2000).]

[Laura M]

I tried to import this recipe from the recipe search yesterday and some how didn't do it correctly. Anyway, there is a recipe (I think from last year) chicken breasts stuffed with artichokes and goat cheese. Really good. If you go to the recipe search and use goat cheese and artichokes for your search terms it will come up.

[lorilei]

Now, this is going to be somewhat impromptu, but trust me! it's easy.

Whenever I have impromptu dinner guests, I try to come up with impressive dishes that won't take up too much time. One of the dishes with which I've had great success is chicken stuffed with spinach!

One box of frozen spinach mixed with a tsp or so of dill or tarragon (and salt & pepper to taste) will give you enough spinach for four chicken breasts. Cut a pocket in each breast and stuff with the spinach mixture and cheese (your choice -- I love this with either chevre or swiss) and bake in a shallow bath of white wine for about 1/2 hour at 375 degrees. Sprinkle liberally with paprika and serve! It's delicious, tender, and looks like you slaved all day http://www.cookinglight.com/bbs/smile.gif

I also like to stuff chicken breasts with chopped, reconstituted sundried tomatoes and cheese -- the same recipe can be adapted to a myriad of stuffings http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by lorilei (edited 07-24-2000).]

[CATHIEA]

Karen-
Here is an April 96 CL recipe that we love. Fast and flavorful.

Stuffed Chicken Parmesan

1 c boiling water
8 sun-dried tomatoes, packed without oil
1 tbl water
2 egg whites
2/3 c dry Italian-seasoned breadcrumbs
1/3 c flour
1/4 c grated parmesan cheese
1/4 tsp pepper
4 (4-ounce) skinned, boned chicken breast halves
4 very thin slices of parmesan cheese (about 1/2 ounce)
2 tsp capers
Vegetable cooking spray
2 cups hot angel hair pasta
Chunky Tomato Sauce

COMBINE boiling water and sundried tomatoes in bowl; let stand 30 minutes until soft. Draine & set aside.
PREHEAT oven to 400.
COMBINE 1 tbl water and egg whites in shallow bowl; stir well, and set aside. Combine breadcrumbs, flour, grated cheese, and pepper in a shallow dish; stir well, and set aside.
CUT a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 sun-dried tomatoes, 1 slice of cheese, and 1/2 tsp capers into each pocket. Close opening with toothpick. Dip each breast half into egg white mixuture; dredge in breadcrumb mixture.
PLACE chicken on a baking sheet coated with vegetable spray. Lightly coat chicken with vegetable spray and bake for 15 minutes at 400. Turn chicken over and lightly coat with spray again. Bake an additional 10 minutes or until done. Discard picks.

Serve with 1/2 cup pasta and 3/4 cup chunky tomato sauce.

I'm not including the chunky tomato sauce recipe. It's pretty basic (just onion, garlic, 3 pounds chopped tomatoes, tomatoe paste, balsamic vinegar, sugar, salt, pepper, crushed red pepper and basil.) and you probably have your own recipe that's just and fast and good.

CathieA

[JennyLiz]

Laura B & Lorilei & CathieA- I didn't even know I needed stuffed chicken breast recipes... glad I checked this thread out! Can't wait to try all three! Thanks! JennyLiz
P.S. Shelly- didn't mean to leave you out, the Feta-stuffed ckn is one of my favorites from that cookbook!

[shoyski]

Karen, I just wanted to back up Melisa, Shelly and CathieA. I've tried the Brie, Italian, Spinach/Blue Cheese and Feta stuffed recipes. I've even done the "salad" part of the feta and thought they were all good.
One thing though, I've noticed that the recipes that Melisa posted took me longer than the others...don't know why but I've made them all more than once and it always occurs.

[SandyDee]

Shelly your feta cheese stuffed breasts sounds wonderful. I imported that to my MasterChef. Lorilei your spinach stuffed one is a keeper, too. I'm gonna try that one next week. I have friends coming and I love this. I have to cook after I get home from work. This will be a piece of cake. http://www.cookinglight.com/bbs/smile.gif

[karen]

I can't believe all the responses. Thanks guys!
I am going to make the Feta Stuffed Chicken recipe next week. My children are attending vacation Bible school in the evening this week. So cooking has to be simple and easy.

Melisa,
The Mushroom Stuffed Chicken Breast with Mkadeira Sauce looks good. Please post that one if you can.
Thanks again, Karen

[melisa]

Hi Karen, here is the recipe you requested.

1 tsp olive oil, divided
2 cups diced crimini or button mushrooms
1 lrg. garlic clove, minced
1/4 tsp pepper
4 4 oz chix breast halves
4 slices gouda or fontina cheese
3/4 cup low-salt chix broth
1/4cup Madeira or dry Sherry
1 tsp cornstarch
1 tsp water
4 small crimini or button mushrooms, halved, (optional)
Thyme sprigs (optional)

1. Heat 1/2 oil in lrg. pan over med. heat add mshrms & garlic; sautee 3 min. Stir in opepper and set aside.

2. Cut a horizontal slit through chx to form a pocket. Stuff 2 tbls mshrm mixture & one slice of cheese into each.

3. Heat 1/2 oil in skillet over med-high heat. Add chx, cook 6 min. on each side or until done, remoce chx. from skillet, set aside (keep warm)

4. Add broth and Madeira to skillet, bring to a boil. Cook 2 min. or until reduces to 3/4 cup. Combine cornstarch and water,add to skillet. Bring to a boil and cook 1 min. stirring constantly. Return chx. cover and simmer 2 min or until thoroughly heated. Serve sauce with chx. and garnish with mushrms. and Thyme if desired.

Karen, I have never made this but after reviewing the ingred. I am going to try! I bet that a marsala winewould also be a great substitute for the madeira/sherry!

Let me know how it turns out if you make it soon.

Melissa

[kendra]

From May 1997, I've made the artichoke and goat cheese, italian and mushroom with Madiera sauce. All great!

[karen]

Thanks again Melisa.

Does anyone have a good recipe for chicken cacciatore. I had this at a pot-luck (I believe it was cooked all day because it was in a cockpot) once, but I was unable to get the recipe.

[christinew]

Lorilei, This is on my list for this week(I am meal planning http://www.cookinglight.com/bbs/smile.gif)! Looks easy and delicious. Now what about a side and should I serve the chicken on a bed of angel hair pasta?

Shelly..yours looks good too. And Karen I am glad you asked the question because now we have all these great stuffed chicken recipes.

[This message has been edited by christinew (edited 07-29-2000).]

[This message has been edited by christinew (edited 07-29-2000).]

[lesliem]

Here is one from Canadian Living magazine- It used to be one of my standbys for guests and I was just thinking it was time to dig it up again.

2 TBSP olive oil
3 cloves garlic, minced
1 onion, chopped
pinch hot pepper flakes
2 cups cubed zucchini
1 cup diced sweet red pepper
1/3 cup shredded mozzarella cheese
1 TBSP chopped fresh basil (or 1 tsp dried)
1/2 tsp salt
1/4 tsp pepper
2 whole boneless chicken breasts (with skin)
Fresh basil leaves

Heat half the oil in a large oven proof skillet over med heat, cook garlic onion and hot pepper flakes for 3 mins (untill onion is softened)

Add zucchini and red pepper- cook stirring for 3 mins.

Remove from heat stir in cheese chopped basil, salt and pepper.

Let cool slightly

Using fingers, gently loosen skin from thick end of chicken breasts to form pocket leaving skin attached at edges.

Stuff half the vegetable mixture into each pocket- secure edges with toothpicks.

In same skillet heat remaining oil over med heat, cook chicken breasts skin side down for about 3 mins or untill golden brown.

Turn skin side up bake in 375 oven for about 30 mins or untill done. Halve breasts vertically, garnish with basil leaves.

Makes 4 servings

[Jen]

This one is from Canadian Living's Best Chicken (lesliem - I just noticed you're from Vancouver too!!). I've made it and it's great - also easy to do ahead, and nice enough for company.

Italian Ricotta-Stuffed Chicken Breasts
1/3 cup dry-packed sundried tomatoes
3/4 cup low-fat ricotta cheese
1/2 cup chopped fresh basil
1/4 cup freshly grated Parmesan cheese
1/4 cup lightly toasted pine nuts or chopped almonds
pepper
8 boneless skineless chicken breasts
1 tbsp olive oil
1/2 cup white wine or chicken stock
2 gloves garlic, minced
4 tomatoes, peeled, seeded, and diced
salt

1. In bowl, soak dried tomatoes in boiling water for 10 minutes. Drain and chop finely; place in bowl. Mix in ricotta, half the basil, the Parmesan, nuts, and pepper to taste.
2. Between plastic wrap, pound breast to 1/4" thickness. Spread each with 2 tbsp ricotta mixture, leaving 1/2" border; roll up from narrow end, securing with toothpick.
3. In large nonstick skillet, heat oil over medium-high heat; cook chicken 5-7 minutes or until lightly browned. Arrange in 13x9" baking dish.
4. Add wine and garlic to skillet; bring to boil over high heat. Cook 2 minutes or until almost evaporated. Add tomatoes; cook, stirring, 5-8 minutes or until thickened. Add remaining basil; season with salt and pepper to taste. Spoon over rolls.
5. Bake, covered, at 350°F for 30-35 minutes or until no longer pink inside. Remove toothpicks. Serve with sauce.

Makes 8 servings (unfortunately, no nutritional info - but it looks pretty healthy to me!).

[christinew]

Fellow posters:

We just had the most divine http://www.cookinglight.com/bbs/smile.gifentree of stuffed chicken breast thanks to all your posts. I adapted Lorilei's stuffed spinach to include chives and sauteed mushrooms and also glazed the breasts with dijon mustard. We served with a side of new reds and fresh green beans. (Thanks to my earlier post on needing green bean counseling..they turned out perfectly http://www.cookinglight.com/bbs/biggrin.gif)
Cheers,
Christine

[This message has been edited by christinew (edited 07-30-2000).]

[karen]

I made the Feta Stuffed Chicken for dinner with some variations. I sauté finely chopped onions and shallots for about 3 minutes then added chopped spinach for about a minute. This mixture was use for the stuffing. I drizzled olive oil over the chicken instead of margarine and use plain feta cheese. One breast was coated with just breadcrumbs for the kids.
My husband really liked it, but he suggested that creamy Dijon mustard drizzled on the plate and chicken would be nice.
So I am requesting another recipe. Does anyone have a nice creamy Dijon mustard sauce for my hubby?
Thanks, Karen

[christinew]

Originally posted by karen:
I made the Feta Stuffed Chicken for dinner with some variations. I sauté finely chopped onions and shallots for about 3 minutes then added chopped spinach for about a minute. This mixture was use for the stuffing. I drizzled olive oil over the chicken instead of margarine and use plain feta cheese. One breast was coated with just breadcrumbs for the kids.
My husband really liked it, but he suggested that creamy Dijon mustard drizzled on the plate and chicken would be nice.
So I am requesting another recipe. Does anyone have a nice creamy Dijon mustard sauce for my hubby?
Thanks, Karen

Karen,

Read the post above yours. I coated my chicken with dijon mustard and it was fabulous!! http://www.cookinglight.com/bbs/biggrin.gif I highly recommend it. Hope this helps.

Christine