Stuffed Chicken Breasts W Berry Sauce Corn Flake Breading Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STUFFED CHICKEN BREASTS WITH CORNBREAD DRESSING



Stuffed Chicken Breasts with Cornbread Dressing image

This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!

Provided by carina

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 14

6 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons butter
1 small onion, chopped
½ green bell pepper, seeded and chopped
2 chicken livers, trimmed and chopped
2 cloves garlic, minced
1 teaspoon dried sage
1 cup chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
4 cups cornbread crumbs
1 (10.75 ounce) can condensed cream of chicken soup
½ cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
  • Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
  • Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 26.4 g, Cholesterol 138.4 mg, Fat 14.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.7 g, Sodium 946.5 mg, Sugar 4.1 g

BREADED PARMESAN RANCH CHICKEN



Breaded Parmesan Ranch Chicken image

Quick and easy breaded ranch chicken.

Provided by Trish McQuhae

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 55m

Yield 8

Number Of Ingredients 5

¾ cup crushed corn flakes
¾ cup grated Parmesan cheese
1 (1 ounce) envelope ranch salad dressing mix
8 (4 ounce) skinless, boneless chicken breast halves
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 277.7 calories, Carbohydrate 4.3 g, Cholesterol 101.7 mg, Fat 16.4 g, Fiber 0.1 g, Protein 26.8 g, SaturatedFat 9.4 g, Sodium 516.6 mg, Sugar 0.4 g

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

BAKED CORNFLAKE CHICKEN



Baked Cornflake Chicken image

This is a good, healthy, baked alternative to fried chicken!

Provided by Sara M

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 5

Number Of Ingredients 8

½ cup milk
1 egg
1 tablespoon all-purpose flour
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
5 bone-in, skin-on chicken breast halves
2 cups crushed cornflakes cereal

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl.
  • Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish.
  • Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 458.6 calories, Carbohydrate 12.3 g, Cholesterol 178.7 mg, Fat 22.3 g, Fiber 0.4 g, Protein 49.8 g, SaturatedFat 6.6 g, Sodium 361.4 mg, Sugar 2.4 g

SIMPLE STUFFED CHICKEN BREAST



Simple Stuffed Chicken Breast image

Simple baked chicken breast with a moist stuffing in the center and a crunchy breading on the outside. Served with mashed potatoes and topped with chicken gravy. Add another vegetable such as corn or green beans and you have a great meal.

Provided by Drifter Gurl

Categories     High Protein

Time 40m

Yield 4 Large Breast Halves, 4-8 serving(s)

Number Of Ingredients 5

4 chicken breast halves
6 ounces Stove Top stuffing mix, prepared
2 cups corn flakes
1 cup seasoned croutons
cooking spray

Steps:

  • Preheat oven to 400.
  • Butterfly chicken breasts. This means to lay them as flat as possible, slice through leaving them connected just enough to open up like a book.
  • Prepare boxed stuffing as directed. By changing the kinds of stuffing you can change up the flavor of the filling, or you can use left over cooked stuffing.
  • Crush croutons and cornflakes, the cleanest way to do this is to place croutons and cornflakes into a zipper type bag and roll it with a rolling pin. Place in shallow dish and set to the side.
  • Prepare pan, line with foil or parchment paper, spray with non-stick cooking spray.
  • Open up each chicken breast.
  • Place stuffing on half the chicken, make this as full as you want as long as you can fold the top piece of the breast back over, I find using an ice cream scoop is very helpful.
  • Fold over the top of the chicken breast half.
  • Press the stuffed chicken breast into the cornflake breading mixture, coat both sides and press firmly being sure to coat well.
  • Place on pre pared baking sheet.
  • When all are on baking sheet, bake for 20-25 minutes.
  • Half tof each breast is a small serving, slice in half, then make further slices and fan out, using any leftover stuffing as a side, may cover with chicken gravy.

Nutrition Facts : Calories 385.9, Fat 10.1, SaturatedFat 2.8, Cholesterol 47.5, Sodium 946.8, Carbohydrate 51, Fiber 2.2, Sugar 5.4, Protein 21.8

CHICKEN BREASTS STUFFED WITH PERFECTION



Chicken Breasts Stuffed with Perfection image

What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.

Provided by PREGOCOOK

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 2h45m

Yield 6

Number Of Ingredients 14

6 skinless, boneless chicken breast halves - pounded thin
1 (8 ounce) bottle Italian-style salad dressing
8 slices of stale wheat bread, torn
¾ cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
⅛ teaspoon pepper
1 ½ cups feta cheese, crumbled
½ cup sour cream
1 tablespoon vegetable oil
3 cloves garlic, minced
4 cups chopped fresh spinach
1 bunch green onions, chopped
1 cup mushrooms, sliced
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped

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.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 34.7 g, Cholesterol 119 mg, Fat 35.2 g, Fiber 5.1 g, Protein 43.4 g, SaturatedFat 13 g, Sodium 1516.6 mg, Sugar 8.6 g

STUFFED CHICKEN BREASTS W-BERRY SAUCE & CORN FLAKE BREADING



Stuffed Chicken Breasts W-Berry Sauce & Corn Flake Breading image

This recipe is from one of my favourite cook books, Cooking for the Rushed. As first I turned up my nose at this dish but was pleasantly surprized at how much I enjoyed the flavours & textures.

Provided by Mustang Sally 54269

Categories     Chicken Breast

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

10 ounces unsweetened frozen blueberries (or cranberries)
1/4 cup sugar
1 teaspoon cornstarch
1/4 cup water
1 tablespoon lemon juice (if using blueberries)
1/4 teaspoon cinnamon
1 (4 ounce) package seasoned stuffing mix
1 tablespoon brown sugar
4 large boneless skinless chicken breasts, each cut in 1/2 (about 1 1/2 lb)
1 teaspoon Mrs. Dash seasoning mix
1/4 teaspoon black pepper
2/3 cup corn flake crumbs

Steps:

  • Preheat oven to 350°F
  • In a small pot, oven medium heat, add berries & sugar.
  • In a small cup, combine in this order; cornstarch, gradually stir in water, lemon juice & cinnamon. Stir until smooth & add mixture to berries. Continue stirring until mixture is bubbly & slightly thickened, then remove from heat & let stand.
  • In a medium pot, combine contents according to stuffing package directions (we omit the butter). Add brown sugar to the pot; stir well, cover & remove from heat.
  • In a light greased 9 x 13" baking dish, make 8 mounds of stuffing. Place 1 piece of chicken on each mound of stuffing. Sprinkle the tops with Mrs. Dash & pepper. Cover with corn flake crumbs.
  • Cook for 45 minutes.

Nutrition Facts : Calories 357.8, Fat 2.9, SaturatedFat 0.7, Cholesterol 68.7, Sodium 563.8, Carbohydrate 51.3, Fiber 3.1, Sugar 24.7, Protein 31

More about "stuffed chicken breasts w berry sauce corn flake breading recipes"

OVEN-BAKED STUFFED CHICKEN BREASTS - THE COOKFUL
Sep 24, 2024 A super-easy way to make Stuffed Chicken Breasts that's impressive and delicious with a filling of spinach, cream cheese, and Parmesan. Yum!
From thecookful.com


CORNFLAKE CHICKEN RECIPE {EASY BAKED CHICKEN WITH …
Jun 29, 2018 Cornflakes are the main ingredient in the breading on this easy baked chicken recipe. Use this Cornflake Chicken recipe with breasts, thighs or tenders.
From tastesoflizzyt.com


MARY BERRY'S STUFFED CHICKEN BREASTS RECIPE - GOODTO
Oct 2, 2019 This easy stuffed chicken breast recipe is a Mary Berry classic. Tender and tasty chicken breasts, which Mary stuffs with sautéed onions, garlic, tarragon and cream cheese and pops in the oven for less than 30 mins.
From goodto.com


THE BEST STUFFED CHICKEN BREAST WITH STUFFING
Apr 8, 2024 This chicken breast stuffed with stuffing recipe uses either box mix stuffing (like Stove Top) or leftover stuffing following a holiday (like Thanksgiving, Christmas, or Easter) or a weekend dinner where you had the time to make …
From seasonedsprinkles.com


STUFFED CHICKEN BREASTS W BERRY SAUCE CORN FLAKE BREADING RECIPES
Season chicken breasts with garlic powder, salt and pepper and place in single layer in baking dish. In a large bowl, combine stuffing mix, corn, water and melted butter.
From tfrecipes.com


HEALTHY OVEN BAKED CORNFLAKE CRUSTED CHICKEN
Apr 4, 2023 Tender, juicy chicken coated in a crunchy cornflake crust. It's hard to not love my Healthy Oven Baked Cornflake Crusted Chicken! Set in a brine including light buttermilk and dill pickle juice for a minimum of one hour--this …
From sweetsavoryandsteph.com


CHEESY PEPPER JACK CORN STUFFED CHICKEN BREASTS - THE …
Nov 9, 2017 Preheat your oven to 425 degrees In a small bowl, mix your filling ingredients together (jalapeno, cream cheese, pepper jack cheese, corn, basil, and garlic powder) and season to taste with salt and pepper Using a small …
From thegarlicdiaries.com


SUN-DRIED SASKATOON BERRY STUFFED CHICKEN BREASTS
Sauté breast on each side until lightly browned. Place on baking sheet and bake in 350°F (175°C) oven for 20-25 minutes or until internal temperature reaches 165°F (74°C).
From chicken.ca


STUFFED CHICKEN BREASTS WITH CORNBREAD DRESSING RECIPE - CHEF'S …
2 days ago Discover how to make a delicious Stuffed Chicken Breasts with Cornbread Dressing Recipe . This easy-to-follow recipe will guide you through every step, from preparing the …
From chefsresource.com


BAKED CHICKEN TENDERS (CRISPY CORNFLAKE CRUST) - EASY …
Feb 20, 2024 Baked Chicken Tenders are made crispy with the very best cornflake crust! Because these chicken strips are baked, you sidestep the fuss of frying and still end up with juicy, crispy chicken tenders. Recipe for the BEST …
From easychickenrecipes.com


CORNFLAKE-CRUSTED BUTTERMILK CHICKEN - THE HEALTHY …
Jul 8, 2024 How to make cornflake-crusted buttermilk chicken Featured Ingredients For the chicken: Chicken thighs: Boneless, skinless chicken breasts will be used for this recipe. They are tender and juicy when drenched in …
From thehealthyepicurean.com


STUFFING STUFFED CHICKEN BREAST - BAKE IT WITH LOVE
Oct 2, 2021 My incredible, easy-to-make Stuffing Stuffed Chicken Breast is an instant classic the whole family will love having for dinner! Chicken breasts are stuffed with savory Stovetop stuffing and sweet cranberries to make a family …
From bakeitwithlove.com


RANCH CORNFLAKE CRUSTED BAKED CHICKEN - THE CHUNKY …
Oct 31, 2018 Incredibly crispy baked chicken, coated in ranch dressing and rolled in crunchy seasoned cornflakes! Easy to make, and customize!
From thechunkychef.com


Related Search