Best Easy Stuffed Chicken Breasts Recipes

EASY APPLE-STUFFED CHICKEN BREASTS

Steps:

• In a small bowl, combine the apple, cheese, bread crumbs, salt and pepper. Flatten chicken to 1/4-in. thickness; top with apple mixture. Roll up and secure with toothpicks. , Place in an 8-in. square baking dish coated with cooking spray. Pour apple juice and water over chicken; brush with butter. Bake at 350° for 25-30 minutes or until chicken is no longer pink. Discard toothpicks. , Transfer pan juices to a saucepan; bring to a boil. Combine cornstarch and cold water until smooth; stir into pan. Cook and stir until thickened, about 2 minutes. Pour over chicken. Sprinkle with paprika.

EASY GARLIC AND BASIL STUFFED CHICKEN BREASTS

Steps:

• Pre heat the oven to 180'C/350'F.
• Mix together until well combined the butter, basil and garlic.
• Cut a deep cut along each chicken breast to make a pocket.
• Fill pockets with the butter mixture, pressing in well.
• Carefully dip each breast into the beaten egg and then into the dried breadcrumbs, pressing on well.
• You can now either leave on a flat plate in fridge for 20 mins or longer to set crumbs or cook straight away depending on what time you have.
• Heat oil in a non stick pan over medium high heat and fry the chicken breasts for 2-3 mins each side or until golden brown.
• Remove from pan and place in a baking paper lined shallow baking dish and bake in oven for about 10 mins until cooked through.

BOURSIN STUFFED CHICKEN BREASTS EASY!

Steps:

• Pound each chicken breast to 1/4" thick. This can be done ahead of time, covered and refrigerated.
• In a pan of boiling water, quickly dip each spinach leaf or basil leaf; drain and set aside.
• Mix the 8 ingredients together for the Boursin cheese; add the walnuts to the cheese mixture, cover at room temperature for at least an hour to blend the flavors.
• Lay the chicken breast flat, season each side with salt and pepper; add the spinach or basil leaves and spread the cheese-walnut mixture to cover each breast.
• Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll, transfer to a greased baking dish and place the chicken breast seam side down; sprinkle with bread crumbs and refrigerate at least 3 hours or over night.
• Bake 350° degrees F. for approximately 30 to 35 minutes or until juices run clear. Let the chicken rest for 5 minutes; slice 1/2 inch thick and serve with a tomato rose and an asparagus and carrot ring garnish.

EASY STUFFED CHICKEN BREASTS

Steps:

• 1. Flatten the chicken breasts between two sheets of waxed paper with a kitchen mallet or small pan. Spread each chicken breast with cheese spread and roll up.
• 2. Wrap 2 slices of bacon around each roll. Secure with toothpicks.
• 3. Place on a grill or in a pan over medium heat. Cook, turning occasionally for 20 to 25 minutes or until golden and chicken juices run clear.
• 4. This could be either part of a main dish with a side, or it could be an appetizer.

EASY STUFFED CHICKEN BREASTS

Steps:

• 1. Marinate the chicken breasts in the Italian dressing in the refrigerator for 2 hours.
• 2. Preheat the oven to 350 degrees F. Make the stuffing according to "in the bird" directions. Take the chicken out of the refrigerator and cut each breast almost completely in half. Stuff each breast with the stuffing and place in a 13x9 baking dish.
• 3. Bake for 40 minutes. Take out and sprinkle the cheese over the chicken. Bake for an additional 5 minutes or until cheese has melted. Serve!