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Debi's Hot DishesStuffed Chicken Breasts |
I am continuing to experiment with new ways to prepare the old standbys; in this column, I developed some stuff ed chicken breast recipes. You don't have to worry about the stuffing falling out as it really stays put quite nicely.
Plus, the meat turned out moist and delicious. Give these a try!
Chicken Breasts With Stuffing
4 boneless skinless chicken breasts, thawed or fresh
1 medium sweet onion, chopped
1/4 lb fresh sliced mushrooms, optional
1 T butter
1 tsp garlic, minced
1 can cream of chicken soup
1 6-ounce box of stove top stuffing
Preheat oven to 350 degrees. Spray large casserole dish with non-stick spray and set aside. Prepare stuffing mix according to package directions.
In separate pan melt butter add fresh mushrooms and garlic, sauté and add to prepared stuffing. Place each thawed chicken breast in freezer bag (to prevent splattering) and pound thin with a rubber mallet or tenderizing utensil. Fill each breast with 1/2 to 3/4 cup stuffing mixture and roll breast around stuffing mixture; secure with toothpick. Place prepared breast in casserole dish and top with cream of chicken soup. Bake at 350 for 1 hour. Serve with mashed potatoes. Serves 4.
Chicken Breasts Stuffed With Grapes & Cheese
6 skinless boneless chicken breast, thawed or fresh
2 cups seedless red grapes, sliced in half
1 package of gorgonzola cheese Swiss cheese, sliced
balsamic vinegar
salt and pepper to taste
Preheat oven to 350 degrees; spray large casserole dish or 9 x 13 baking pan with non-stick spray. Slice large side of chicken breast, fi ll with grapes and 2 T of gorgonzola cheese. Place in casserole dish. Splash with about 1 T of balsamic vinegar per breast, cover and bake for 45 minutes. Top each breast with 1 slice of Swiss cheese and bake for an additional 5 minutes just before serving. Serves 6.
Chicken Oscar
4 boneless chicken breast halves
1/2 cup flour
salt & pepper
4 T butter
1 cup crab meat
1 cup shredded sharp cheddar cheese
12 cooked asparagus spears
Hollandaise sauce
Preheat oven to 350 degrees. Place chicken in freezer bag and pound very thin. Combine flour, salt and pepper in shallow bowl and set aside. Place 1/4 cup of crab & 1/4 cup cheddar cheese inside of chicken breast; roll up and secure with toothpick. Heat butter in heavy skillet, dip chicken into seasoned flour and shake off excess flour. Add chicken to melted butter and cook 3-4 minutes each side over medium heat, until golden brown. Remove and place on baking sheet in preheated oven until remaining pieces are cooked. Bake for 20 minutes. While chicken is baking prepare packaged Hollandaise sauce according to the directions. Remove chicken from oven, place on plate, top with asparagus spears and pour Hollandaise sauce over each breast just before serving. Serves 4.
Hugo resident Debi Burmeister is as home in the kitchen as she is on a horse. Check out her Web site at www.cowgirlcook.com.