Stuffed Chicken Breast Pate Slices Recipes

CHEESY SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
• Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
• Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
• Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
• Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.

STUFFED CHICKEN BREAST PATE SLICES

Steps:

• Preheat oven to 350.
• Butter a medium roasting pan.
• Combine the ham and cheese in a food processor and process, using the steel knife, until mixture is smooth, like a pate.
• Divide into 8 equal portions, each the size of an Italian sausage to match the length of the chicken breast, crosswise.
• Put 1 ham and cheese roll onto the center of a whole chicken breast.
• Wrap each side of the breast around the roll and place in a buttered roasting pan, seam side down.
• Assemble all the breasts the same way.
• Place the stuffed breasts side by side, so that they fit snugly together.
• Season with salt, pepper and paprika.
• Bake for about 45 minutes until golden brown on top.
• Remove from the oven and cool completely.
• Drain and discard fat and juices.
• Cover pan and refrigerate overnight.
• Skin the breasts.
• Cut each breast, crosswise, into thin slices, about 10 per breast.
• Arrange in layers on a serving platter.

FETA-STUFFED CHICKEN BREAST

Steps:

• Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
• Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
• Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
• Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
• Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.