Stuffed Chicken Breasts With Rosemary Orange Dressing Recipes

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CHICKEN BREASTS, ORANGE STUFFED



Chicken Breasts, Orange Stuffed image

This recipe has been a favorite of mine for almost 30 years, & although it is messy to make, it is fairly easy and makes a great looking main dish for dinner guests. For bread crumbs I usually use a cracked wheat or winter wheat bread, dice it up and dry it out in the oven before crushing it into crumbs. The chicken breasts for this recipe should be large.

Provided by Sydney Mike

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 boneless skinless chicken breast halves
salt
pepper
1/2 cup onion, finely chopped
1 tablespoon unsalted butter
1 orange, peeled, sectioned, cubed
1/2 cup golden raisin
1/4 cup dry breadcrumbs
1/2 teaspoon thyme
1 egg
1/4 cup milk
1 cup dry breadcrumbs
1/3 cup unsalted butter, melted

Steps:

  • Place breast halves, one at a time, between plastic wrap & using a rolling pin or the flat side of a meat mallet, flatten each piece until it is about 1/4" thick.
  • Pull off the wrap & sprinkle lightly with salt & pepper, if desired.
  • In a small skillet, saute the onion in 1 Tbsp of butter until tender. Stir in the cubed orange, raisins, 1/4 cup of bread crumbs & thyme.
  • Spread each breast evenly with the orange & crumb mixture, then roll up each breast with the stuffing inside. Tuck in the ends to help seal.
  • Beat together the egg & milk, then dip the rolled up breasts into the egg mixture. Roll each breast carefully in the 1 cup of dry bread crumbs, & place in a baking dish with high sides. Cover loosely & refrigerate 30 minutes or until ready to bake.
  • Preheat oven to 425 degrees F, & bake for 30 minutes until golden brown, basking several times with the melted butter during the last 15 minutes of baking time.

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

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.

SAGE STUFFED CHICKEN BREASTS



Sage Stuffed Chicken Breasts image

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

Provided by dicentra

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 chicken breasts (boneless, skinless)
1 cup prepared herb stuffing mix, cooled
2 tablespoons onions, finely chopped
1 teaspoon ground sage
1/2 teaspoon dried rosemary
cooking spray

Steps:

  • Place the chicken on a clean cutting surface.
  • Slit each breast open to create a pocket.
  • In a medium bowl, toss together the stuffing mix, onion, sage and rosemary.
  • Stuff ¼ of the dressing in each chicken breast and press edges together to close.
  • Lightly coat the grill with cooking spray and preheat for 5 minutes.
  • Grill the chicken for 7-9 minutes or until the chicken is fully cooked and the stuffing is warm.

Nutrition Facts : Calories 252.4, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 91.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 30.3

STUFFED CHICKEN BREAST WITH ORANGE MARMALADE SAUCE



Stuffed Chicken Breast With Orange Marmalade Sauce image

This is another recipe from Alberta, Company's Coming. Gourmet-style chicken, yet easy to do and so attractive to serve.

Provided by Shirl J 831

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons hard margarine (or butter)
2 tablespoons finely chopped onions
2 tablespoons finely chopped celery
1 cup coarse dry breadcrumbs
1 tablespoon dried chives
1/4 teaspoon poultry seasoning
1/16 teaspoon salt
1 dash pepper
1 1/2 tablespoons milk, approximately
4 chicken breast halves
1/2 cup orange marmalade
1 tablespoon frozen concentrated orange juice

Steps:

  • Stuffing: Melt margarine (or butter) in medium saucepan or frying pan on medium.
  • Add onion and celery.
  • Cook for 5 to 10 minutes, stirring often, until onion is softened.
  • Remove from heat.
  • Add next 6 ingredients.
  • Stir well.
  • Add more milk, if needed, until stuffing is moist and holds together when squeezed.
  • Pound chicken with mallet to 1/4 inch thickness.
  • Divide and spoon stuffing on half of each piece.
  • Fold over crosswise to cover stuffing.
  • Secure with wooden picks.
  • Transfer to 1 1/2 quart dish.
  • Marmalade Orange Sauce: Heat marmalade and concentrated orange juice in small saucepan on low, stirring often, until smooth.
  • Spoon some over chicken.
  • Bake, uncovered, in 325°F oven for about 45 minutes until tender.
  • Cut into 1/2 inch slices.
  • Arrange on individual plates.
  • Spoon more sauce over top.
  • Serves 4.

Nutrition Facts : Calories 394.1, Fat 14.1, SaturatedFat 3.6, Cholesterol 47.2, Sodium 374.4, Carbohydrate 48.6, Fiber 1.7, Sugar 27.6, Protein 19.3

SPINACH-STUFFED CHICKEN POCKETS



Spinach-Stuffed Chicken Pockets image

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

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