Do you have a favorite recipe for stuffed chicken breasts?

I can Google recipes. I was just wondering if anyone has a stuffed chicken recipe they absolutely LOVE. Do you have a favorite recipe for stuffed chicken breasts?
Oh yes I do, but if I give it to you, I would have to kill you, it is a matter of National Security, my receipe is guarded by 4 dogs of the house, ha ha





Stuffed chicken breasts





how many chicken breasts are you gonna fix at one time, I do 8 at a time due to my dogs love it....





3 cups cooked cornbread


2 cups bread crumbs, ground kind


1 cup of drained mushrooms, Green Giant sliced


2 cups celery, cooked till tender


1/4 cup ground sage


1 onion, chopped fine


salt and pepper to taste.


1 teaspoon garlic salt, California style, to your taste.





stuff boneless chicken breast, put on broler pan, oven on 325 for 2 hrs, cooked up tender and juicy...sometimes I cook alittle longer to make chicken breast kinda crisp outside, but still tender and totally done on the inside.Do you have a favorite recipe for stuffed chicken breasts?
Mushroom Stuffed Chicken Breasts with Light Pan Sauce and Braised Celery





4 boneless, skinless chicken breast halves


Shiitake Mushroom Stuffing, recipe follows


1/2 cup finely chopped shallots


1 teaspoon minced garlic


1 tablespoon chopped fresh thyme


1/4 cup Madeira


2 cups chicken stock





Preheat the oven to 400 degrees F.


Place the chicken breast between sheets of plastic wrap and pound, with the flat side of a meat mallet to 1/4-inch thickness. Pat dry with paper towels.





Place 1 ball of mushroom stuffing along 1/2 of each chicken piece. Tuck the short ends in and, starting at 1 long side, roll up the chicken into a tight cylinder. Fasten with toothpicks. Season with salt and pepper.





In a large, non-stick skillet, heat the oil over high heat. Add the stuffed chicken and cook, turning, until brown on all sides, 3 to 4 minutes. Remove from the heat and place in the oven. Bake until cooked through, about 7 minutes. Alternately, cover the skillet and cook over low heat until the chicken is cooked through, about 6 minutes.





Remove from the oven. Transfer the chicken to a plate and cover to keep warm. Add the shallots to the pan juices and cook, over medium heat until soft, about 3 minutes. Add the garlic and thyme and cook, stirring, for 30 seconds. Add the Madeira and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes. Add the chicken stock, return to a boil, and cook, until reduced by half, about 6 minutes.





Add the chicken and any juices to the pan and cook until the chicken is warmed through, about 1 minute. Serve with Braised Celery.





Mushroom Stuffing:


1 tablespoon olive oil


12 ounces assorted mushrooms, stems trimmed and coarsely chopped


1/2 teaspoon salt


1/4 teaspoon freshly ground black pepper


2 tablespoons minced shallots


2 teaspoons minced garlic


2 tablespoons dry white wine


2 tablespoons freshly grated Parmesan


2 tablespoons dried fine bread crumbs


2 teaspoons chopped fresh parsley


1 1/2 teaspoons chopped fresh basil


1 teaspoon chopped fresh oregano


Heat the oil in a large, heavy skillet over medium-high heat. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the wine and cook, stirring to loosen any browned bits in the pan, and until the liquid has almost all evaporated, about 2 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.





Transfer to a bowl and divide into 4 equal portions. Roll each into firm balls and use to stuff the chicken breasts.





Yield: about 1 cup





Braised Celery:


1 tablespoon olive oil


1 medium yellow onion, thinly sliced


2 teaspoons minced garlic


1 head celery, ends trimmed and cut into 4-inch lengths


1 1/2 cups chicken broth


1/2 cup dry white wine or vermouth


1 bay leaf


1/4 teaspoon finely ground black pepper


1/4 teaspoon salt


2 tablespoons minced parsley


2 tablespoons lightly toasted chopped walnuts


In a large, non-stick skillet, add the olive oil, onions, garlic, and celery. Add the chicken broth, Vermouth, bay leaf, salt, and pepper, and bring to a boil. Reduce the heat to low and cover. Simmer, turning once, until the celery is tender, about 30 minutes.





Remove from the heat and transfer the celery to serving plates. Spoon a little cooking liquid over each serving, and sprinkle with the parsley and toasted walnuts. Serve.





Yield: 4 servings



1/4 cup grated Swiss or 1/2 cup depending on how cheesy you like it,,,, i have a tendency to use 2 cheese a swiss and mozzarella or a jack cheese


2 tablespoons thin sliced Ham


2 teaspoons Dijon mustard


Freshly ground pepper, to taste


4 boneless, skinless chicken breast halves


1 egg white


1/2 cup plain dry breadcrumbs


2 teaspoons extra-virgin olive oil


Preheat oven to 400 degrees F. Use a baking sheet with sides and lightly coat it with cooking spray.


Mix cheese, ham, mustard and pepper in a small bowl.


Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.


Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center
This is not stuffed but its really good





INGREDIENTS


1 (15 ounce) can artichoke hearts, drained and chopped


3/4 cup grated Parmesan cheese


3/4 cup mayonnaise


1 pinch garlic pepper


4 skinless, boneless chicken breast halves





DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C).


In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.


Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.








I added spinach to it and everyone loved it.






1. 1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese


2. 2 tablespoons chopped ham


3. 2 teaspoons Dijon mustard


4. Freshly ground pepper, to taste


5. 4 boneless, skinless chicken breast halves


6. 1 egg white


7. 1/2 cup plain dry breadcrumbs


8. 2 teaspoons extra-virgin olive oil








2. Cooking Directions





1. Preheat oven to 400 degrees F. Use a baking sheet with sides and lightly coat it with cooking spray.


2. Mix cheese, ham, mustard and pepper in a small bowl.


3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.


4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)


5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170 degrees F, about 20 minutes.





Yield: 4 servings



BROCCOLI-STUFFED CHICKEN BREASTS (MICROWAVE)


1 (10 oz.) pkg. frozen chopped


broccoli, cooked


2 green onions, minced


4 oz. (1 c.) Monterey Jack cheese,


shredded


3 lg. whole chicken breasts, skinned,


boned, and cut in half


3 (1 oz.) slices cooked ham, cut in


half


1 c. fresh bread crumbs


1 tbsp. parsley


1/2 tsp. paprika


3 tbsp. margarine, melted


1 tbsp. flour


1/4 tsp. salt


1/8 tsp. pepper


1 c. milk


Drain broccoli well and put in large bowl with green onions and half the cheese and mix. Pound each chicken breast to 1/4 inch and top each with 1 piece ham and an equal amount of broccoli mixture. Carefully fold chicken in; half over broccoli filling; neatly tuck ends under. In pie plate or on waxed paper, combine bread crumbs, parsley and paprika. Brush chicken with margarine, using about 1 tablespoon. Coat chicken with seasoned bread crumbs. In 9x13 inch baking dish, place chicken. Cook covered loosely with waxed paper on high 100% power 10 to 12 minutes until fork-tender. To prepare sauce, place remaining melted margarine in bowl. Add flour, salt and pepper; gradually stir in milk. Microwave on high 3 1/2 minutes or until boiling, stirring twice. Add remaining cheese, stirring until melted. Spoon sauce around chicken.



Stuffed Chicken A'la Orange





Prepare Stove Top Stuffing and put a spoonful on each chicken breast and roll it up.(Or cut a pocket in the chicken breast and fill it instead of rolling it up.) Dip in melted butter, then roll in crushed corn flakes. Place in baking dish and spoon orange sauce over the top. Cover with foil. Bake at 300潞F for about an hour, frequently basting with the orange sauce. After an hour, take the foil off and bake uncovered an additional 15 minutes.





Orange sauce:


陆 c. sugar


1/4 tsp. salt


1 tsp. grated orange peel


陆 c. brown sugar


1 T. corn starch


1 c. orange juice





Combine all ingredients over low heat on the stove.



Here is my fav...I dont really do recipes just by sight.





Take some chicken breasts cut them almost in half creating a pocket, place 2 slices of provolone cheese from the deli counter inside...Put Broccoli Rabe on the top and wrap the whole thing with a piece of prosuitto, bake for 1/2 hour or so at 350 YUM!!








The broccoli Rabe should be sauteed with oil, garlic and red pepper flakes before hand!
My Family and I love this...





I flatten out the chicken breast and stuff it with.....





I cook rice and add chopped Fresh spinach, cheese(any kind you like),


Fresh Garlic and salt.





Add to the center of the chicken breast and roll up and then brown in a pan then add to baking dish with some chicken broth and chopped garlic. Bake about 25 min. I then remove the chicken broth to a pan and thicken and spoon over the chicken...
Gordon Bleu