Chicken Breast Stuffed With Pineapple Stuffing Recipes

PINEAPPLE-STUFFED JERK CHICKEN

Steps:

• In a small bowl, combine thyme, allspice, cayenne, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon pepper; set spice mixture aside. In a medium bowl, stir together pineapple, lime juice, scallions, and remaining 2 tablespoons sugar. Season stuffing with salt and pepper, and set aside.
• Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Dividing evenly, tightly pack each breast with stuffing; rub exterior with oil, and sprinkle with spice mixture.
• Heat broiler, with rack set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet. Broil until chicken is opaque throughout and an instant-read thermometer inserted into stuffing reads 165 degrees, 15 to 20 minutes. Serve stuffed chicken with rice.

CHICKEN BREAST STUFFED WITH PINEAPPLE STUFFING

Steps:

• Make dressing according to instructions, set aside. Clean the chicken of any extra fat. Slice the breast down the side to make a pocket. Combine the pineapple and stuffing in a bowl.
• Put the stuffing inside the pocket of the chicken ,salt and pepper the outside of the breast and secure with poultry pins.Bake at 350 for 40-50 minutes. If you have any juice from the pineapple, put that in the bottom of the baking dish.

STUFFING STUFFED CHICKEN BREASTS

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.

CHICKEN BREASTS STUFFED WITH PERFECTION

Steps:

• Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
• Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
• In a large bowl, stir together the feta and sour cream. Set aside.
• Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
• Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
• Bake, uncovered, in a preheated oven for 25 minutes.

CHICKEN BREAST WITH STUFFING

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.

STUFFED CHICKEN BREAST WITH PINEAPPLE STUFFING, MUSHROOMS, &

Steps:

• 1) While preparing the food soak twenty toothpicks in water to hold chicken together.
• 2) In medium bowl mix 1 Large can of Pineapple Tidbits with juice, Capers, 3 tablespoons of sliced Almonds, 1 Tablespoon Parsley, Olive Oil, & Teriyaki Sauce, Let sit while preparing the chicken breast for stuffing, about 10 minutes.
• 3) Line baking dish with Foil (for easy clean-up) and spray with Pam Non stick spray.
• 4) Trim Chicken Breast and slice pocket in chicken breast.
• 5) Wash Mushrooms, Take the juice only from the Pineapple Caper mix and soak the mushrooms in it while stuffing the chicken breast.
• 6) Mix Garlic Herb Crushed Croutons with 1 of the Large can of Pineapple Tidbits and Juice, mix until moist. (do not over moist stuffing).
• 7) Fill Pocket in chicken breast with stuffing and pineapple mix.
• 8) Place in baking dish.
• 9) Return Juice from mushrooms to Pineapple Caper mix.
• 10) Place Mushrooms between and down the sides of chicken breast.
• 11) Bake for 1 hour covered.
• 12) After 1 hour remove cover and add Tomatoes, sprinkle top with parmesan cheese, and cook for 15 more minutes.
• 13) Remove Chicken from oven and let set 5 minutes.
• Pineapple, Caper Salsa.
• 1) Heat small skillet, add butter, when butter stops bubbling and just starts to turn brown add Pineapple and caper mix and cook on medium for 3 to 5 minutes to reduce.

PINEAPPLE-AND-GINGER-STUFFED CHICKEN BREASTS

Steps:

• 1. Preheat the oven to 375°F. Line a 9-x-13-inch baking dish with aluminum foil and set aside. 2. To make the stuffing, combine the stuffing mix, almonds, pineapple, melted butter or margarine, prunes, and ginger in a large bowl, tossing thoroughly but lightly. Add the pineapple juice and sugar, and mix lightly. Set aside. 3. Rinse and dry the chicken breasts, and make a slit down the length of each half to form a pocket for the stuffing. Sprinkle each half with the salt and pepper. 4. Place 1/3 cup of the stuffing mixture in each chicken breast. Fold the skin around the side containing the stuffing, and secure with skewers or toothpicks. 5. Spread the melted butter or margarine over the bottom of the baking dish, and arrange the stuffed breasts over the butter, skin side down. Bake uncovered for 30 minutes, or until a thermometer shows the temperature of the chicken to be 170°F and the temperature of the stuffing to be 165°F.