Baked Stuffed Chicken Breasts With Stuffing Recipe 295

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CHICKEN BREAST WITH STUFFING



Chicken Breast with Stuffing image

Add a salad or a steamed veggie and you'll have a hearty meal for one with this tender baked chicken and tasty herb stuffing. "You can remove the skin from the chicken breast if you like," notes Bobby Taylor of LaPorte, Indiana.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 1 serving.

Number Of Ingredients 11

1 bone-in chicken breast half (7 ounces)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped onion
1 tablespoon chopped celery
1 tablespoon butter
1/4 teaspoon minced fresh parsley
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1 drop hot pepper sauce
1 slice day-old bread, cubed

Steps:

  • Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 411 calories, Fat 21g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 948mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.

STOVE TOP STUFFED CHICKEN BREASTS



Stove Top Stuffed Chicken Breasts image

Make and share this Stove Top Stuffed Chicken Breasts recipe from Food.com.

Provided by AidansMom

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 (6 ounce) package stove top chicken flavor stuffing mix
1 cup water
1 1/2 lbs chicken breasts, boneless & skinless
1 (10 ounce) package frozen chopped broccoli, thawed & drained
1 (10 3/4 ounce) can condensed fat-free cream of chicken soup
1/2 cup nonfat milk
2 tablespoons parmesan cheese

Steps:

  • Preheat oven to 400 degrees.
  • Combine stuffing mix and water in large bowl. Let stand for 5 minutes.
  • Pound chicken to 1/4 inch thickness using a meat mallet.
  • Add broccoli to the stuffing and mix lightly.
  • Spread evenly on flattened chicken breasts to within 1/2 inch of the outer edges.
  • Roll up each chicken breasts starting at the short end enclosing the stuffing mixture.
  • Place the chicken, seam side down, in a 13x9 inch baking dish.
  • Mix the soup and milk and pour over the chicken.
  • Sprinkle with the cheese.
  • Bake for 30 minutes or until chicken is cooked through 170 degrees.

ONE-DISH CHICKEN AND STUFFING BAKE



One-Dish Chicken and Stuffing Bake image

This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 40m

Yield 6

Number Of Ingredients 8

1 ¼ cups boiling water
4 tablespoons butter or margarine
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 skinless, boneless chicken breasts
Paprika
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
⅓ cup milk
1 tablespoon chopped fresh parsley

Steps:

  • Mix water and butter. Add stuffing. Mix lightly.
  • Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
  • Mix soup, milk and parsley. Pour over chicken. Cover.
  • Bake at 400 degrees F for 30 minutes or until done.

STUFFING STUFFED CHICKEN BREASTS



Stuffing Stuffed Chicken Breasts image

I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter, divided
1 teaspoon reduced-sodium chicken bouillon granules
1/4 cup boiling water
3 cups soft bread crumbs
3 tablespoons fat-free milk
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

STUFFED CHICKEN BREASTS BAKED WITH STUFFING



Stuffed Chicken Breasts Baked With Stuffing image

Stuffed Chicken Breasts with Stuffing is an easy weeknight dinner that goes together pretty quickly. This entrée is savory and full of flavor!

Provided by Rhonda

Categories     Entrees     Main Course

Time 40m

Number Of Ingredients 14

4 boneless skinless chicken breasts
2 servings Stove Top Chicken Stuffing
¼ teaspoon sea salt
¼ teaspoon Italian Herb seasoning
1/4 teaspoon poultry seasoning
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 teaspoon butter-semi melted
2 cups chicken broth
salt and pepper to taste
1 cup Chicken broth
1/2 stick butter
4 teaspoon flour
3/4 cup milk

Steps:

  • Preheat oven to 400.
  • Prepare 2 servings of Stove Top Chicken according to package directions and set it aside.
  • Trim fat and wash chicken.
  • Pound chicken to 1/2 inch thickness between wax paper on top of a cutting board.

Nutrition Facts : ServingSize 1 g, Calories 554 kcal, Carbohydrate 16 g, Protein 45 g, Fat 34 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 199 mg, Sodium 1360 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 15 g

BONELESS CHICKEN BREASTS WITH STUFFING MIX



Boneless Chicken Breasts With Stuffing Mix image

This dish is quick, can be made the night before, and comes out great every time. The stuffing gives it a nice crunchy taste.

Provided by jean1

Categories     One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless chicken breasts
2 (10 1/4 ounce) cans cream of chicken soup
10 ounces water
4 slices swiss cheese
1 (6 ounce) box seasoned stuffing mix (I use StoveTop)

Steps:

  • Mix cream of chicken soup with water.
  • Pour into 13x9x2 baking dish.
  • Lay chicken breasts on top.
  • Add a slice of Swiss cheese on each chicken breast.
  • Pour the dry stuffing mix over the top, covering it completely.
  • Bake covered at 350F for 1-1/2 hours.

Nutrition Facts : Calories 651, Fat 31, SaturatedFat 11.7, Cholesterol 130.6, Sodium 1765.7, Carbohydrate 44.4, Fiber 1.4, Sugar 4.7, Protein 45.9

SPINACH STUFFED CHICKEN BREAST RECIPE



Spinach Stuffed Chicken Breast Recipe image

Spinach Stuffed Chicken Breast is a simple recipe that's healthy (around 400 calories per chicken breast), made in under 30 minutes, and done in just ONE PAN! Chicken stuffed with simple spinach dip is one of our all-time favorite easy chicken recipes.

Provided by Becky Hardin

Categories     Main Course

Time 20m

Number Of Ingredients 7

4 chicken breasts
salt and pepper to taste
2 tablespoons butter
1.5 tablespoons canola peanut or olive oil
2 cups fresh baby spinach leaves
1 5.2 ounce package garlic-herb cheese (such as Boursin cheese)
½ cup dry white wine optional

Steps:

  • Cut about a 3-inch wide pocket into the thick side of each breast almost to the other side, but do not cut all the way through. Season both sides of each breast with kosher salt and freshly ground black pepper.
  • Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium.
  • Place the spinach in the skillet and sauté the spinach about 30 seconds, just long enough to wilt but not burn. Dab the spinach on a paper towel to remove excess oil.
  • In a medium bowl, mix the cheese and spinach until combined. Stuff the chicken breasts with the spinach/cheese mixture and secure the breasts with toothpicks.
  • Place the breasts in the hot skillet and leave for 4 minutes or until the chicken turns golden brown. Carefully turn the breasts over and cook another 3 minutes or until golden brown.
  • Reduce heat to low, add wine (if using), cover and cook another 3-5 minutes or until the meat is no longer pink in the middle. A meat thermometer should read 160°F when placed in the thickest part of the meat.
  • Enjoy!

Nutrition Facts : Calories 402 kcal, Carbohydrate 2 g, Protein 51 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 190 mg, Sodium 548 mg, Sugar 1 g, ServingSize 1 serving

STOVE TOP STUFFED CHICKEN ROLLS



STOVE TOP Stuffed Chicken Rolls image

Roll up to the table with a stuffed chicken recipe! Stuffing mix and more roll into STOVE TOP Stuffed Chicken for a tasty stuffed chicken recipe.

Provided by My Food and Family

Categories     Chicken

Time 45m

Yield 6 servings

Number Of Ingredients 7

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika

Steps:

  • Heat oven to 400°F.
  • Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs.
  • Place chicken, top sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each chicken breast; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.
  • Mix soup and milk; pour over chicken. Sprinkle with paprika.
  • Bake 25 to 30 min. or until chicken is done (165°F).

Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 920 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 4 g, Protein 32 g

ROAST STUFFED CHICKEN



Roast Stuffed Chicken image

You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!

Provided by My Food and Family

Categories     Home

Time 1h50m

Yield 10 servings

Number Of Ingredients 5

1-1/2 cups hot water
3 Tbsp. margarine or butter, cut up
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 whole chicken or capon (5 lb.)
1/4 tsp. dried thyme leaves or dried tarragon leaves

Steps:

  • Heat oven to 325°F.
  • Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
  • Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
  • Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g

BACON WRAPPED STUFFED CHICKEN BREAST (ONE PAN MEAL)



Bacon Wrapped Stuffed Chicken Breast (One Pan Meal) image

This recipe for bacon wrapped stuffed chicken breast with roasted potatoes is a quick and easy one pan meal that's sure to please any crowd! The chicken is stuffed with an incredible combination of three cheeses, garlic and herbs.

Provided by Sara Welch

Categories     Main Course

Time 1h

Number Of Ingredients 11

Cooking spray
4 boneless skinless chicken breasts
2 ounces cream cheese (softened)
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
2 teaspoons finely chopped parsley
1/4 teaspoon garlic powder
salt and pepper to taste
8 slices bacon
1 pound small new potatoes (halved (can also use regular sized potatoes cut into 1 inch pieces))
Optional garnish: chopped parsley

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.
  • Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket.
  • In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste.
  • Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken.
  • Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast.
  • Place the chicken breasts on the sheet pan; scatter the potatoes around the chicken. Coat the potatoes in cooking spray and season with salt and pepper.
  • Place in the oven and bake for 40 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy.
  • Serve immediately, with chopped parsley as a garnish if desired.

Nutrition Facts : Calories 515 kcal, Carbohydrate 24 g, Protein 37 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 129 mg, Sodium 571 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

HERB-STUFFED CHICKEN BREASTS



Herb-Stuffed Chicken Breasts image

Fresh rosemary and thyme infuse the stuffing for roasted chicken breasts; the herbs are also used in the breadcrumb coating. Snap peas and baby carrots are ideal accompaniments.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

2 whole boneless and skinless chicken breasts (about 1 1/3 pounds), halved
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
2 slices whole-wheat bread
4 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
4 leeks, white and light-green parts, washed well and sliced into 1/4-inch rounds
1 tablespoon finely chopped fresh rosemary
1 tablespoon plus 1 teaspoon fresh thyme leaves
1 teaspoon coarse salt
1 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. In a large ovenproof skillet, heat 1 teaspoon oil over medium heat. Add leeks, and cook 4 minutes. Add 2 teaspoons each rosemary and thyme; cook 1 minute more. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Transfer to a medium bowl; let cool.
  • Using a sharp knife, carve a pocket in the center of each chicken breast by inserting the tip into the thickest part and cutting an opening (leaving about 1 inch uncut on each side), being careful not to cut all the way through the breast. Place 2 tablespoons leek mixture in each pocket. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chicken breasts, and saute until golden, about 3 minutes on each side. Remove from heat, and transfer to clean work surface.
  • Place bread in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Transfer breadcrumbs to a bowl. Add remaining teaspoon rosemary and 1 teaspoon thyme. Season with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread 1 teaspoon mustard over one side of each chicken breast, and cover with about 3 tablespoons herbed breadcrumbs, pressing gently to adhere. Drizzle remaining teaspoon oil over all.
  • Place skillet in oven; roast chicken until it is golden and cooked through, about 15 minutes. Remove from oven; transfer chicken to serving dish, and cover with foil while you make the sauce. Place skillet over medium heat, and add chicken stock; deglaze pan, stirring to loosen any browned bits with a wooden spoon. Continue cooking until stock is reduced by half, about 3 minutes. Remove from heat; add remaining teaspoon thyme. Serve with the chicken.

Nutrition Facts : Calories 296 g, Cholesterol 86 g, Fat 7 g, Fiber 2 g, Protein 37 g, Sodium 807 g

WHOLE STUFFED CHICKEN WITH GRAVY



Whole Stuffed Chicken With Gravy image

This flavorful whole roasted chicken is stuffed with a savory bread dressing; easy to make, it's the perfect Sunday dinner.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h30m

Number Of Ingredients 22

For the Chicken:
1 (5-pound) whole chicken
1 tablespoon butter (melted)
1 tablespoon butter (cold; cut into small pieces)
Kosher salt (to taste)
Black pepper (to taste)
Optional: fresh thyme, rosemary, and sage
For the Stuffing:
1/4 cup butter
1/2 cup onion (chopped)
1/2 cup celery (chopped)
1/2 teaspoon dried thyme (or poultry seasoning to taste)
2 tablespoon fresh parsley (chopped, or 2 teaspoons dried parsley flakes)
2 cups soft breadcrumbs
2/3 cup milk (divided)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 egg (beaten)
For the Pan Gravy:
Drippings from the chicken
3 tablespoons flour
1 1/2 to 2 cups chicken stock

Steps:

  • Gather the ingredients.
  • Preheat the oven to 375 F. Line a roasting pan with foil and set a rack in the pan.
  • Gather the melted and cold butter.
  • Using your hands or a brush, rub the chicken with the melted butter.
  • Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.
  • Gather the ingredients.
  • Melt the butter in a skillet or sauté pan over medium-low heat. Add the chopped onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.
  • Add the dried thyme, parsley, and breadcrumbs . Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.
  • Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.
  • Loosely spoon the stuffing into the cavity of the chicken.
  • Close the cavity by sewing the loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.
  • Place the chicken, breast-side up, on the rack in the roasting pan.
  • Roast the whole chicken in the preheated oven for about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. When done, the internal temperature of the thickest part of the thigh, away from fat and bone must read the minimum safe temperature for consumption of 165 F. The stuffing needs to have the same temperature reading.
  • Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.
  • Gather the ingredients.
  • Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.
  • Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux . Cook on the stove, stirring, for two minutes.
  • Put the reserved drippings in a 2-cup measuring cup and add enough chicken stock until you have 2 full cups of liquid.
  • Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.
  • Carve the chicken and serve with cooked stuffing and pan gravy.

Nutrition Facts : Calories 1480 kcal, Carbohydrate 43 g, Cholesterol 483 mg, Fiber 3 g, Protein 130 g, SaturatedFat 30 g, Sodium 873 mg, Fat 84 g, ServingSize 4 servings, UnsaturatedFat 46 g

BAKED STUFFED CHICKEN BREASTS WITH STUFFING RECIPE - (2.9/5)



Baked Stuffed Chicken Breasts With Stuffing Recipe - (2.9/5) image

Provided by á-2053

Number Of Ingredients 8

1/2 recipe of Mary's Stuffing
1 package of boneless chicken breasts
Salt
Pepper
Rosemary
Chicken Broth
White wine
Butter

Steps:

  • • Make the stuffing and place to the side. • Preheat oven to 375 • Clean the chicken and pound out until about a half and inch thick. • Add soft butter to the middle of each chicken breast and sprinkle with salt and pepper. • Add a scoop of stuffing (about ¼ cup) to the center of each chicken breast and roll up, securing each with two toothpicks. • Rub the outside of the chicken breast with a good amount of softened butter to create a crispier outside. • Place the chicken breasts in a deep pan with about two cups of chicken broth and a splash of white wine. • Sprinkle with salt, pepper and rosemary. • Place in oven and cook about 45 minutes. • Any extra stuffing can be cooked on the side. • As the chicken cooks make the gravy (see recipe bellow)

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