Stuffed Chicken Breasts

Great recipe to impress your wife with....

awright_ou - November 12, 2007 01:50:09 PM PST

This is a fairly simple meal and is delicious. I used the 'goat cheese and black olive' filling this time and can't wait to try the others. The only thing that I changed was stuffing the chicken with more cheese and olives than stated in the recipe. Also, I paired it with roasted veggies and Aioli. I would recommend that anyone try this.

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I cheated.....

acantwell84 - May 12, 2008 07:01:19 AM PST

I'm a big fan of stuffed chicken and am always looking for a good recipe, but I cheat a bit with the chicken (it always works out just fine, fantastic in this case!):

pound the chicken breast a little, so that it's easier to stuff and creates more of an envelope. slit the chicken, dip the piece in the egg and then dredge it in any blend of flour/fine italian breadcrumbs/salt/pepper (to your liking). sautee on the stove until golden, THEN stuff with the filling. bake in a shallow pan covered in foil for 20 minutes.

i find this method to be the most convenient and most palate pleasing, as you ensure that your chicken is cooked through yet still juicy (by pounding) within a reasonable time, and you get more filling (the fun part!).

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YUMMY

JenRen - August 27, 2008 04:24:02 PM PST

I've made the Pesto and Cream cheese version twice now, once following the recipe exact, the next adding my own twists. The second time no breading to the cut the hassle (and the calories) and I added more seasoning to the filling and the tops of the breasts. Baked covered with aluminum for twenty and uncovered for twenty more. It was perfect and tender!

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About these recipe

mikgadhoke - August 15, 2008 10:59:29 AM PST

Most of the recipe's are great. They look and taste good and are quite easy to prepare. But has anyone ever considered the number of ingredients involved in most of these recipe's and their cost.

Yes most people may have some of these ingredients at some time or another in the fridge, but not always at the same time. If one has to go buy each ingredient each time, its cheaper at least for me to drive 4 hours to NYC and eat at a nice expensive place.

I did the math on three recipe's. The ingredients alone cost between 80 and 120 dollars for a serving for four. I agree that one will have lots of ingredients left over, but unless one s planning to make the same or simmilar dishes again and again over the next three weeks a lot of them will go bad. Even spices loose taste with time.

May be a good idea to print recipe's that the common man can afford and using ingredients most people have at home most of the time.

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tried ham and cheese

blixa22 - July 7, 2008 08:08:39 PM PST

This is a nice simple recipe to make, although depending on the butchering, chicken breasts can be tricky to split into a nice pocket shape. Anyway it's tasty, and the browned breading looks great. The cheese (I used Swiss) ran out during baking. Next time I'll make a heavier paste of the breading and try to seal the meat better when browning. Also will try pounding the breasts (thinner breast meat should take up more fat and flavor) and using fresh, not previously frozen. Our meat turned out a bit dry. Perfect with roasted veggies, as someone suggested, since you can roast while the chicken bakes.

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