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How To make Chicken Breasts Stuffed with Sweet Pepper and Thyme
1 Sweet green red pepper
1 Sweet yellow pepper
1 Sweet red pepper
1 tb Butter
3/4 ts Salt
3 3/8 ts Pepper
1/2 ts Dried thyme
4 Boneless chicken breasts
1/3 c Chicken stock or white wine
1 ts Dijon mustard
Beautiful enough for special spring dinners, yet easy enough for weekday suppers, these chicken breasts are bursting with the fresh flavors of simple ingredients. This recipe can also be doubled if you have extra guests. Remove one-quarter of each sweet pepper; cut out a few decorative shapes and set aside for garnishing. Cut remaining sweet peppers into thin strips. In nonstick sksillet, melt butter over medium heat; cook sweet pepper strips and 1/4 tsp each of the salt, pepper and thyme, stirring, for 3 minutes. Set aside. Pat chicken breasts dry. Place, skin side up, between 2 sheets of waxed paper; pound lightlyu to 1/4-inch thickness. Turn chicken over; sprinkle skinless sides with 1/4 tsp each of the salt and pepper. Place sweet pepper strips crosswise on short end of each chicken breast; roll up and secure with toothpicks. Sprinkle with remaining salt, pepper and thyme. In same skillet, brown chicken lightly on all sodes. Transfer to baking sheet; bake in 375F 190C oven ;for 10-15 ;minutes or until chicken is no longer pink inside. Meanwhile, in skillet, bring chicken stock to boil, stirring to scrape up any ;brown bits. Stir in Dijon mustard; cook, stirring, over medium heat for about 2 minutes or until slightly reduced. Spoon over chicken. Garnish with sweet pepper cutouts.
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Chicken Breast and Sautéed Chicory in Marsala Sauce | Gordon Ramsay
Simple, delicious recipe for an elegant dish - chicken with sautéed chicory and a Marsala sauce.
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APPLE & BRIE STUFFED CHICKEN!???????? RECIPE BELOW ????????
One of my favorite easy chicken dinners! Chicken breasts are seared & stuffed with sweet honeycrisp apples & buttery brie then brushed with a sweet maple glaze & roasted to perfection!???? This meal looks fancy (but is so simple to make), tastes amazing & is perfect for a quick weeknight dinner!????????
Apple & Brie Stuffed Chicken????????
Chicken breasts
Honeycrisp apple, cored & sliced
Brie wedge, sliced
Maple syrup
Dijon mustard
Garlic
Dried thyme
Salt
Black pepper
Different dishes from all over the internet. Recipes in one minute
Ruth Chris Inspired Stuffed Chicken Breast! | Dinner Ideas
Hey y’all! Y’all gotta try this recipe. It’s soooo good and flavorful!
Ingredients:
Skinless, boneless chicken breast( Ruth Chis uses skin on)
2 blocks of cream cheese
1/2 cup Cheddar cheese shredded
1 ranch seasoning pack
Crushed red pepper flakes
Black pepper
Parsley
Oregano
Sazon
Garlic powder
Paprika
Thyme
Worcestershire Sauce (W sauce)
Tooth picks
Recipe:
Preheat oven on 425 degrees
Clean meat
For the filling, mix cream cheese, cheddar cheese, ranch seasoning packet, w sauce, black pepper, oregano and thyme
Season meat with Sazon, garlic powder, pepper, paprika, parsley thyme, oregano, crushed red pepper flakes
Cut pocket in chicken and stuff with filling
Close chicken with toothpicks
Bake on 425 degrees for 30-35 minutes and enjoy!
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How To Make Bacon Wrapped Chicken| Bacon Wrapped Chicken
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How to make bacon wrapped chicken| Bacon wrapped Chicken
INGREDIENTS
2 chicken breast
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp dried parsley
/2 tsp paprika
1/2 tsp garlic powder
Salt to taste
Mozzarella Cheese
Bacon strips
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Balsamic chicken breast
A simple and delicious chicken dish made with honey, balsamic vinegar and herbs. Well balanced flavours that will tickle your taste buds using chicken breast that's been browned then reduced in a balsamic glaze. Use Italian mixed herbs a combination of rosemary, thyme and oregano. Perfect served with roasted vegetables and potatoes. Enjoy my Balsamic chicken breast in balsamic honey herbed glaze.
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Stuffed Creamy Spinach Chicken Recipe | Keto Friendly | ThymeWithApril
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Stuffed Creamy Spinach Chicken
Ingredients:
3-4 Chicken Breast (boneless skinless)
8oz cream cheese
10oz frozen spinach (thawed)
1 1/2 mozzarella cheese
3 garlic cloves ( chopped)
1 tbsp onion powder
1 tbsp garlic powder
2 tbsp Italian seasoning
sea salt
black pepper
How To:
Preheat Oven 400 Degrees
Please wash your chicken. If the chicken breast is too thick, place between two pieces of plastic wrap and pound with a rolling pin. Then take a knife and fillet or slice chicken horizontally but not all the way through. Season the inside with garlic and onion powder. Close and season outside and both sides with salt, pepper, and Italian seasonings. Then sit chicken to the side to marinate for 20-30 mins. In a medium-size bowl add room temperature cream cheese. Thaw the spinach and squeeze out any access water or liquid and add to the cream cheese. Then add the mozzarella cheese and black pepper. Mix with a spatula. Then add chopped garlic and mix together again until all is combined. Then take each chicken breast and stuff each with 2-3 spoonfuls of spinach and cream cheese filling. You can use a toothpick to seal the edges to prevent filling from coming out if you like. Heat olive oil in a cast iron skillet over high medium heat until really hot. Then lower to medium heat and place no more than two chicken breast at a time. Cover with a lid and cook for 8-10 mins to form a crust and golden brown. Then very gently and carefully flip the chicken over and cook for another 8 mins with the lid on. Then place in the oven (lid off) and bake for 15 mins until chicken is thoroughly cooked. Then allow the chicken to rest for 10 minutes. EAT AND ENJOY!
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