How To make Chicken Breasts Stuffed with Sweet Pepper and Thyme

6 EASY CHICKEN MARINADES | amazing chicken breast recipe + freezer friendly meal prep

Using a chicken marinade is one of the best ways to give your chicken breast recipe some big flavor and maximum juiciness. From a bright Greek lemon marinade, to punchy honey mustard, and everything in between - here's everything you need to know about making (and using) the best chicken marinades!

While I'm all for dry rubs for a savory top coat, chicken marinades have their own benefits. They're great for locking in your favorite flavors, tenderizing the meat, and keeping it ultra juicy as it cooks. That's especially important for when you're cooking up chicken breasts - because we all know how easily they can dry out.

In addition to chicken breasts, these marinades can be used for chicken thighs (my favorite), or even chicken drumsticks, depending on what type of meal prep you've got going for the week. So if you need some fresh dinner ideas (aka chicken recipes for dinner), watch the video and head to the blog post below for more sides and pairing options.

???? Printable Chicken Marinade Recipes:

Sign up for weekly emails (never miss a recipe!):

Join the private Facebook group of fellow Downshifters around the world:

► PRODUCTS MENTIONED:
Stasher Bags:
Chalk Marker:

► ALWAYS IN MY KITCHEN:
Counter Stools:
Vitamix Blender:
Spiralizer:
Tea Kettle:
Utensil Holder:
Flour Jars:
Salt Cellar:
Knife Set:
White Chef's Knife:
Cutting Board:
Magnetic Measuring Spoons:
Magnetic Measuring Cups:

For everything else I use in my videos, check out the SHOP page on my website:

► TIMESTAMPS:
00:00 Intro
00:38 How much chicken to marinate
00:48 How to make greek lemon chicken marinade
02:22 How to make cilantro lime chicken marinade
03:18 How to make honey mustard chicken marinade
04:15 How to make teriyaki chicken marinade
05:08 How to make fajita chicken marinade
05:51 How to make Italian chicken marinade
06:43 How to label Stasher Bags with markers for meal prep
07:59 How to bake (or grill) chicken after it's marinated
08:52 Store cooked chicken for easy meal prep
09:12 Taste test

► WHAT I'M WEARING
Top:
Jeans:
Linen Apron:

The music I use: - Great music for YouTubers!

Disclaimer: product links may include affiliate links.
#chicken #chickenrecipe #chickenmarinade

How To Make Stuffed Chicken Breast - Better Than Ruth's Chris!

Most people have a Love/Hate relationship with chicken breast. It's viewed as a healthy option, so most people purchase it at some point and pop in the freezer in hopes of eating clean and working on that Summer body. Fast Forward 2 months later, and that chicken breast is still in the freezer. Well - you're in luck! It's Show Time.. defrost those chicken breasts and meet me in the kitchen. Let's Make It Happen.

Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Thanks for your support.

Amazon Store:

Instagram: @_MrMakeItHappen_
Twitter: @MrMake1tHappen
Blog: mrmakeithappen.blog
Support The Show: (I host weekly cooking classes virtually)

Music By: Website: MarcDBeats.com
Soundcloud: soundcloud.com/urkeljuice

Get this Knife Now at dalstrong.com - Use the Code makeithappen for 10% OFF your entire purchase!

Shopping List:
2 boneless skinless chicken breast (about 8oz each)
1/2 package cream cheese
1/3 cup mozzarella cheese (you can use parmesan as well)
2 oz Boursin Garlic & Herbs
2 tbs butter
1 handful fresh spinach
2 tsp garlic
4 oz pancetta
1/2 diced onion
Ranch Seasoning Packet (to taste - you don't need to use a lot!)
Rosemary & thyme
Salt, pepper, garlic, onion powder, Italian seasoning, smoked paprika

Directions:
Preheat oven to 400 degrees.

Start by cooking your pancetta until it begins to get crispy. Add in your onion and garlic and cook until fragrant. The pancetta is naturally a bit salty so wait to season with salt until later. Add fresh spinach at the very end and then remove from heat. Mix everything together until the spinach wilts a bit. Add this mixture to your room temperature cream cheese and boursin cheese and begin to mix. Season with Italian seasoning, salt, pepper, and ranch seasoning (you only need a little ranch seasoning - make sure to taste the mixture as you go and adjust the flavor to your liking). Add cheese and combine. Place in fridge or freezer to cool for a few minutes before stuffing chicken.

Using a sharp knife, butterfly your chicken breast. Place your hand on the top of the chicken and using your knife, slowly make an incision in the side. Cut about halfway (see pic) and form a pocket for your stuffing. Season chicken breast before adding stuffing.

Using a spoon, stuff your chicken cavity with chilled stuffing mixture. Next, get your skillet hot and sear chicken on both sides. Add butter and fresh herbs and then place in the oven to finish. Chicken is finished when the internal temperature registers 165 degrees (or when the juices run clear)

Allow this to rest for 5 minutes before slicing. Serve with your favorite side dishes and enjoy!

Roasted Red Pepper & Basil Stuffed Chicken

SUBSCRIBE TO MY NEW CHANNEL ON FISHING. LAUNCHES TODAY. DON'T MISS OUT It's called Fish Hook:
get your free Audiobook at:
Subscribe to my Vlogging Channel:
Buy Jack's Sauces at :
Buy Jack's Teriyaki on Walmart.com:
Please share this video on Facebook, Twitter, Google+ or Reddit.
Here is the recipe:
Ingredients:
4 boneless skinless chicken breasts
8 ounces fresh mozzarella, sliced into 8 slices
1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
1 tablespoon Italian seasoning
Salt and pepper for seasoning

Directions:
Preheat oven to 400 degrees. Grease a 9x12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.

WING WARS:
BURGER WARS:
TACO WARS:
PIZZA WARS:
Jack's sauces at:
G+ Page:
Facebook Page:
Cooking With Jack -
Jack on the Go -

Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and his own line of sauces across America.
Jack's motto is Do God's work and He will do your work!
link for Jack's HOW TO MAKE MONEY ON YOUTUBE PLAYLIST

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!

PRINT RECIPE:

BAKED CHICKEN BREAST | juicy, tender, easy, and oh, so flavorful!

Perfectly baked chicken breasts that are juicy, tender, and loaded with flavor! If you’ve ever struggled with dry, rubbery, and just flat-out boring chicken breasts, you're in luck, because today’s recipe is about as easy as they come. Just whip up my special seasoning mix, give the chicken breasts a generous coating of it, and bake until juicy perfection.

This healthy, baked chicken recipe is perfect to serve for a weeknight dinner with a few side dishes, or slice it up and meal prep it for the week. It's naturally gluten-free, low-carb, and keto friendly, and one of the best dinner recipes! Make sure to check out the blog post below for extra tips and storage suggestions.

???? Printable Baked Chicken Breast Recipe:

Sign up for weekly emails (never miss a recipe!):

Join the private Facebook group of fellow Downshifters around the world:

► PRODUCTS MENTIONED:
Baking Pan:
Instant Read Thermometer:
Meat Tenderizer:

► ALWAYS IN MY KITCHEN:
Counter Stools:
Vitamix Blender:
Spiralizer:
Tea Kettle:
Utensil Holder:
Flour Jars:
Salt Cellar:
Knife Set:
Cutting Board:
Glass Mixing Bowls:
Magnetic Measuring Spoons:
Magnetic Measuring Cups:

For everything else I use in my videos, check out the SHOP page on my website:

► TIMESTAMPS:
00:00 Intro
00:31 Tips for juicy and tender baked chicken
01:33 Make the seasoning mix
02:00 Coat the chicken in oil and seasoning
03:10 Bake the chicken breasts
04:46 Serve the chicken breasts with side dishes
05:09 Meal prep and save the chicken breasts for future meals
05:23 Taste test

► WHAT I'M WEARING
Tshirt:
Jeans:
Linen Apron:

The music I use: - Great music for YouTubers!

Disclaimer: product links may include affiliate links.
#chicken #chickenrecipe #bakedchickenbreast

Spinach & Feta Stuffed Chicken: Quick & Easy Meal!

Buy a cast iron pan here:

This dish tastes like juicy chicken stuffed with spanakopita (Greek spinach pie) and is ready in under an hour. I love recipes like this one that is quick and easy, can be made ahead, and are good for a busy weeknight yet, elegant enough for a dinner party. What could be better?
This recipe is a great one for your Thanksgiving table. Maybe for a dinner for 2 or if you’re just not a fan of turkey. When I was recipe testing, I couldn’t decide between the tomato sauce or the lemon caper sauce so, I made both. They were both flavorful yet different. The tomato sauce added a hint of sweetness and the lemon caper sauce brightened everything up and added another layer of flavor. Both of the sauces are listed. Enjoy!

Print this recipe on my website:

Makes 5 chicken breasts:
5 chicken breasts, boneless skinless
Salt
Pepper
Cumin
Dried oregano
For the filling:
• 1-pound baby spinach leaves, roughly chopped
• ¼ cup olive oil
• 4-5 scallions, finely chopped
• 2-3 garlic cloves, grated
• Salt and pepper, to taste
• 6 ounces feta cheese
• 4 ounces ricotta cheese
• 2 tablespoons finely chopped mint
For the tomato sauce:
• 1 jar of your favorite marinara sauce
For Homemade Marinara Sauce:
• 1 small onion
• 2 garlic cloves, grated
• 28 ounces canned tomatoes, pureed
• ½ teaspoon sugar or honey
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Pinch of crushed red pepper flakes
For the Lemon-Caper Sauce:
• Pan drippings
• 2 tablespoons of butter
• 2 garlic cloves, grated
• 2-4 tablespoons fresh lemon juice

• 2-3 cups chicken broth


Preheat the oven to 475 °F, 250 °C.

Cut a pocket into each chicken breast. Season the chicken all around and inside the pocket with salt, pepper, a dusting of cumin, and oregano. Set aside in a baking tray.
Place the scallions with the olive oil in a pan over medium-high heat and cook until they soften. About 3 minutes.
Add the garlic and warm through about 30 seconds.
Add the spinach and cook until wilted and the liquid is mostly evaporated. About 8 minutes.
Place the feta in a large mixing bowl and mash it with a fork. Add the ricotta cheese and mix together. Season with some black pepper and add the mint along with the spinach mixture and mix well. Taste and adjust seasoning, if needed.
Stuff each breast with about a half cup of the filling.

To make your own homemade marinara sauce heat the olive oil with the onions over medium heat and cook until soft and golden. Add the garlic and warm through. Add all of the remaining ingredients and simmer for 10 minutes. Taste and adjust seasoning if needed.

Place the chicken in an ovenproof pan such as a cast-iron skillet and cook over medium-high heat for 5 minutes. Flip the chicken over and remove from the heat.
If you are making this dish with the tomato sauce, pour as much of the marinara sauce as desired into the pan. It should cover the chicken 1/3-1/2 of the way up from the bottom of the pan.
Bake in the preheated oven until the internal temperature of the chicken reaches 165 °F. Time depends on the thickness of the chicken cutlets. Thicker chicken takes about 18 minutes to bake.
Remove from the oven and allow to rest 5 minutes before serving.

If you are serving these with the lemon-caper sauce, just bake them in the oven without any sauce and as soon as they are ready, take them out of the oven, transfer the chicken to a plate and cover with foil.
Make the lemon caper sauce: Place the skillet that the chicken baked in over medium heat and add the butter. Once it melts add the garlic and immediately add the lemon juice. Pour the chicken broth into the skillet and bring to a boil. Add the capers and simmer for 3-5 minutes until the sauce reduces a bit. Pour the sauce over the chicken and serve.

To make this ahead:
Assemble and fill the chicken and place the tray in the refrigerator covered in plastic wrap. This can be done a day ahead.
Allow the chicken to come to room temperature before cooking. About 1-2 hours.
If you’re making a big batch (8-12, or more) you may skip the step of pan-frying one side of the chicken and just bake it in a large pan (or 2) until the internal temperature of the chicken reaches 165 °F.

Serve this with some toasted bread, pasta, or roasted vegetables. Enjoy!
Official Facebook Page:

Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)