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.
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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!
Fajita Cheese Stuffed Chicken Breast (Quick 1 min Vid)
EATffortless Cooking SHORTS (Quick 1 min Videos)
Fajita Seasoned Stuffed Chicken Breast with Cheese.stuffed trio of delicious caramelized onions, red & green peppers mixed with shredded sharp cheddar and a Mexican blend of cheese. If you want to make some steamed rice I will leave the recipe link below.
Fajita Mix Seasoning link
Fajita season mix (2 tbs of each seasoning)
Cumin, Chilli Powder, Garlic Salt, Cayenne Pepper, Onion Powder, Paprika, Brown Sugar, & Salt.
Steamed rice link
Ingredients for Fajita & Cheese Stuffed Chicken Breast
2 large chicken breast
fajita seasoning to taste
1 half green pepper
1 half red pepper
1 half small white onion
1/2 cup shredded sharp cheddar
1/2 cup of Mexican blend
olive oil to cook chicken
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Stuffed Chicken Wings
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Stuffed chicken wings are a staple food in Hmong cuisine. The wings are deboned and stuffed with a pork and noodle filling, then baked until crispy.
This dish is not eaten often and usually saved for special occasions, since it’s very time consuming to make. But, if you have the time and extra help in the kitchen, you won’t regret making this!
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
Stuffed Chilies || how to make cheese and chicken stuffed chili fritters
Large billet green chilies(de seeded and washed) 12 to 15
Mozirella cheese 1 cup grated
Corinder fresh chopped 2 tbsp
Chicken boiled and shredded. 1 cup (boiled with little salt,B.pepper,and garlic paste)
Egg 1
Black pepper pwd 1 tsp or to taste
Salt to taste
Plan flour 1 cup
Corn flour 1/2 cup
Bread crumbs 1 -1/2 cup
Oil for deep frying
Fist boil chicken and shred or use chopper for fine shredding
Grate cheese and mix with chicken
Mix salt and pepper as much as you like
Mix coriander in it
Now make a batter
Mix plan flour,corn flour,aalt 1 tsp,black pepper pwd 1 tsp,egg and mix well,now add water little by little to make a thick batter.
Fill the chilies with chicken n cheese mixture and dip it in the flour batter and hang it on the bowl for 10 sec to drain excess batter
Then sprinkle bread crumbs on it gently or roll it once in the crumbs.
And straight away fry it on heat up oil.
Oil muat be hot enough other wise coating will be separated.
Place them on a paper plate or absorbent papper and serve with ketchup or mayo dip
Stuffed Chicken Breast | The Golden Balance
#shorts
Stuffed Chicken ????
2 chicken breasts
1/2-2/3 cup cream cheese
3 cloves garlic
1 chili of choice
1/4 cup parsley
1 Tbsp honey
I simply used 1-2 tsp of cajun seasoning on the chicken and in the mixture!