Stuffedpizzachickenfortwo Recipes

STUFFED CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Season chicken with salt.
• Cut a pocket into each chicken breast.
• Stuff the pockets evenly with the mozzarella cheese.
• Press the edges of the chicken together to seal the pocket.
• Separate the flour, eggs, and bread crumbs into 3 separate bowls.
• Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
• Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
• Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
• Fry the chicken until golden brown on both sides.
• Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
• Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
• Bake for 20 minutes.
• Enjoy!

PESTO STUFFED CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, salt and pepper both sides of each chicken breast with approximately ½ teaspoon salt and ½ teaspoon pepper, per side.
• Slice each chicken breast horizontally along the side to create a pocket for the filling.
• Stuff each breast with approximately one third of mozzarella cheese, one tablespoon pesto and four sundried tomatoes. If the chicken breast does not close fully with the filling, try securing with a wooden toothpick.
• Heat oil in a skillet over medium heat.
• Pan fry for about 5-8 minutes, per side, depending on the size of the chicken breasts, until the cheese is melted and the chicken is cooked through. Serve warm.
• Enjoy!

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.

PIZZA-STUFFED CHICKEN

Steps:

• Position an oven rack in the top third of the oven and preheat to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Lay a chicken breast on a cutting board with the tapered end pointing at you. Using a sharp knife held horizontally to your work surface, begin slicing the chicken breast in half, starting at the thicker end of the breast and slowly working towards you, leaving an outer edge connected so you can open it like a book. Butterfly all the breasts in this manner and set in the fridge until ready to roll.
• Cut six 1/4-inch-thick slices from the mozzarella, then finely chop the rest.
• To build the pizza rolls: Open the butterflied chicken breasts so they lay flat on your cutting board. Sprinkle the chicken evenly with salt and pepper. Top with some spinach leaves, sausage, sun-dried tomatoes and chopped mozzarella. Roll the chicken around the filling and tuck into itself so that the seam is facing down. Place the rolled chicken in the prepared baking dish, seam-side down. Sprinkle with salt and pepper. Repeat with the remaining chicken and fillings.
• Bake the chicken until the internal temperature reaches 165 degrees F, 20 to 25 minutes. Meanwhile, heat up the pizza sauce. About 3 minutes before the chicken is done, top each piece with a slice of mozzarella.
• Spoon the warm pizza sauce over the chicken and garnish with the Parmesan and basil.