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How To make Cheesy Stuffed Chicken Breasts
4 Skinless, boneless chicken
-breast halves (about 1 1/2 pounds) 1 1/2 c Coarsely shredded Monterey
-Jack cheese with Jalapeno peppers ( 8 ounces) 2 ts Dried oregano, crumbled
3/4 c Yellow cornmeal
1 tb Chili powder
1/3 c Flour
2 lg Eggs
1 c Vegetable oil
Guacamole and/or salsa Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet". Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with oregano. Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick. Combine cornmeal with chili powder on sheet of waxed paper; place flour on another. Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well. Chill at least an hour. (This much of the preparation can be done ahead). Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly brown the stuffed chicken rolls, turning often, until golden. Lift out with a slotted spoon; drain well. Place in a shallow baking pan. Bake 20 minutes or until juices run clear when pierced with a small knife. Serve with guacamole and/or salsa. Makes 4 servings. [ 1001 HOME IDEAS MAGAZINE; April 1990 ]
How To make Cheesy Stuffed Chicken Breasts's Videos
The famous chicken breast rolls. Everybody loves them!
The famous chicken breast rolls. Everybody loves them!
Ingredients:
chicken breast - 900 g (31.74 oz)
salt - 10 g (0.35 oz)
black pepper - 7 g (0.25 oz)
for the filling:
cheese cream - 100 g (3.5 oz)
hard cheese -100 g (3.5 oz)
spinach - 200 g (7 oz)
granulated garlic - 5 g (0.18 oz)
tomato - 1 piece
for the sauce:
mayonnaise - 50 g (1.76 oz)
mustard - 25 g (0.9 oz)
IN THE OVEN 180 °C (356 °F)/25 minutes
hard cheese with parsley - 200 g (7 oz)
IN THE OVEN 180 °C (356 °F)/10 minutes
for the salad:
French baguette - 1 piece
olive oil - 25 ml (0.85 fl oz)
Fry over medium fire 5 min
cucumbers - 2 pieces
cherry tomatoes - 200 g (7 oz)
basil - 40 g (1.4 oz)
mozzarella - 80 g (2.82 oz)
red onion - 1 piece
olive oil - 15 ml (1 tbsp)
salt - 5 g (0.18 oz)
lemon juice - 15 ml (1 tbsp)
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Stuffed Chicken Breast With Spinach & Cheese
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Hey Guys! This is an easy step-by-step recipe that will show you how to make the most delicious stuffed chicken breast with spinach and cheese.
INGREDIENTS
4-5 Chicken Breast
To Season Chicken
2 tsp Oil
1 tbsp Garlic Powder
1 tbsp Cajun Seasoning
1 tsp Everything Seasoning
2 tsp Black Pepper
1 tsp Paprika
Pinch of Salt
For Filling
1 Cup Cream Cheese
8oz Spinach
2 tbsp Worcestershire Sauce
1 tsp Garlic Powder
1 tsp Cheese Seasoning
1 tsp Creamy & Tangy Seasoning
8oz Mozzarella Cheese
1 tbsp Butter (To Fry Chicken)
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Mushroom Stuffed Chicken Breast
Chicken breasts stuffed with garlicky buttery mushrooms littered with some token bits of spinach. Not at all complicated to make, just a handful of simple ingredients, seriously delish!
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Cheesy Fajita STUFFED Chicken
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1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Paprika
1 Tsp Salt
1/2 Tsp Ground Black Pepper
1/2 Tsp Italian Seasoning
Pepper Jack Cheese
Bell Peppers
Whole Onion
Cheesy Spinach Stuffed Chicken Breasts
Creamy and cheesy Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove then finishing it off in the oven ensures it is perfectly cooked in the center.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
STUFFED CHICKEN INGREDIENTS:
►3 large chicken breasts, boneless, skinless
►3/4 tsp salt
►1/2 tsp Black Pepper
►1/2 tsp Garlic Powder
►1/2 tsp paprika
►1 1/2 Tbsp olive oil
►4 oz cream cheese
►1 Tbsp mayonnaise
►2 garlic cloves, pressed
►1/4 tsp salt
►1 1/2 cups (1.5 oz) baby spinach leaves, chopped
►1/4 cup mozzarella cheese
►1/4 cup parmesan cheesed
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:29 How to make the chicken filling
1:43 How to prep the chicken
2:16 How to stuff and seal the chicken
3:16 How to season the chicken
3:50 Sauteing the chicken
4:37 Baking the chicken in the oven
5:02 Taste test
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Creamy Garlic Mushroom Sauce & Cheese Stuffed Chicken Breast | YOU NEED THIS RECIPE!
Creamy garlic mushroom sauce is easily one of the best sauces out there and with this incredible sauce, we're going to use it to fill a cheese-stuffed chicken breast that's oozing with cheese and so much flavour. Once you learn how to make this creamy garlic mushroom sauce and cheese stuffed chicken breast you'll never go back. It’s also Keto-friendly.
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Serves - 2
Ingredients -
Mushroom Stuffing -
3 Tbsp (42g) - Clarified Butter
200g (7oz) - Swiss Brown Mushrooms, Sliced
2 - Garlic Cloves, Minced
4 - Sprigs Of Thyme, Roughly Chopped
5g (0.2oz) - Flat Leaf Parsely, Roughly Chopped
Seasoning To Taste
Chicken -
2 - Large Chicken Breasts, Split
1/2 tsp (3g) - Garlic Salt (Can be substituted for garlic powder and salt to taste)
1/2 tsp (2g) - Onion Powder
1 tsp (5ml) - Olive Oil
3 - Bocconcini Balls, Thinly Sliced (Can be substituted for mozzarella)
Parmigiano Reggiano To Taste
Seasoning To Taste
Creamy Garlic Sauce -
2 Tbsp (28g) - Clarified Butter
3 - Garlic Cloves, Minced
250ml (1 Cup) - Thickened Cream
5g (0.2oz) - Flat Leaf Parsely, Roughly Chopped
Seasoning To Taste
Notes -
Storage -
This can be stored in the fridge for up to 3 days and I don't recommend freezing due to the chicken drying out and the sauce splitting.
Reheating -
Place the chicken back into an oven set on 180.c - 350.f for 10 minutes to warm the chicken. Place the sauce over low heat and gently stir to heat. Once the sauce is hot, add in the chicken and cook over low ensuring the chicken is hot throughout.
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