Hey there, hot stuff.
"Caprese Stuffed Chicken"
Dinner has never been so good.
Dinner has never been so good.
Bacon Wrapped Guacamole Stuffed Chicken
AKA, your food fantasy come to life.
Sundried Tomato, Spinach, and Cheese Stuffed Chicken
This chicken is bringing sexy seriously back.
Chicken Roulade Stuffed with Brussels Sprouts, Walnuts, and Pecorino
Warm up with this nutty, cheesy, earthy take on stuffed chicken.
Asparagus Stuffed Chicken
Eat wholesome, feel wholesome, with this on your dinner plate.
Mozzarella-Stuffed Chicken Parm
The more cheese the better.
"Greek Stuffed Chicken"
You'll Greek out over this.
"Jalapeño Popper Chicken"
This chicken is POPPIN' OFF!
"Southwest Stuffed Chicken Breast"
There's so much going on in this chicken breast, and we're totally down with it.
"Boursin-Stuffed Chicken"
And it's wrapped in prosciutto—because you deserve the best.
"Sausage-Stuffed Chicken"
Chicken + sausage = the meat marriage dreams are made of.
"Sausage-Stuffed Chicken"
1 1/2 pounds boneless, skinless chicken breast (see note)
1/2 pound loose sausage meat
6 tablespoons of ricotta cheese
2 cups fresh baby spinach
1/4 cup grated parmesan cheese (plus more for topping)
1/2 teaspoon fresh grated nutmeg
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 (24 ounce) jar of your favorite marinara sauce
chopped fresh parsley for garnish
Preheat the oven to 400 degrees.
Place a chicken breast on a cutting board.
Starting with the ticker part of the chicken breast, make a vertical cut through the chicken almost to the other side but not cutting the whole way through.
Open the chicken so that the chicken lies flat on the board.
Cover the chicken with plastic wrap and pound the chicken thin using a meat mallet until the chicken is approximately a quarter inch thick all around.
Sat and pepper the chicken, then take half of the sausage and add it on to the chicken spreading into an even layer. I used my hands for this, it was the easiest way but a spoon or a spatula would also do the job.
Next add half of the ricotta cheese on top of the sausage spreading into an even layer.
Sprinkle on half of the parmesan cheese, then add half of the fresh nutmeg to cover the entire chicken breast evenly.
Now add a 1 cup of the spinach, spreading out to evenly cover the filling.
Roll the chicken up carefully, using your fingers to press in any filling as you go then secure the seam with toothpicks.
Repeat with the other chicken breast.
Add the butter and oil to a large skillet over medium heat.
Add the chicken rolls seam side down and cook for 5 minutes until browned. Then flip the roll over to the other side and cook for another 5 minutes.
Remove the chicken rolls to a baking dish with a layer of the sauce on the bottom. Cover the tops of the chicken rolls with more sauce then cover with foil and place in the oven for 35 minutes.
When the chicken comes out of the oven, remove to a cutting board and cut into the center of one of the rolls to make sure the sausage is brown and cooked through. If there’s still some pink just get it back in the oven for another few minutes.
Let the chicken rolls cool slightly on a cutting board, then remove the toothpicks from each roll.
Slice each roll into 4 pieces. Garnish with parsley and more parmesan cheese and serve with extra sauce.
"Boursin-Stuffed Chicken"
4 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 package Boursin cheese or herbed goat cheese, 4 oz.
1/2 c. shredded mozzarella
4 slices prosciutto
Directions
Preheat oven to 400°.
Using a meat tenderizer, pound the chicken until 1/4" thick. Pat dry and liberally season it with salt and pepper on both sides. Place a spoonful or two of Boursin on one end of each piece, top with a sprinkle of mozzarella cheese, and roll the chicken up, starting at the cheese-topped end. Wrap chicken with a slice of prosciutto and place in a baking dish seam-side down, so the prosciutto doesn't unravel. Repeat with each piece of chicken.
Bake for 30 to 35 minutes, or until chicken is no longer pink and juices run clear when pierced with a fork or knife.
"Southwest Stuffed Chicken Breast"
• 4 skinless, boneless chicken breasts (tenderloins removed and saved for another use)
• 3 tablespoons olive oil, plus more for grill pan
• 1 teapsoon lime zest
• 1-1 ½ teaspoons lime juice
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teapsoon paprika
• ½ teaspoon granulated onion
• ½ teaspoon granulated garlic
• ½ teaspoon ground coriander
• Pinch black pepper
• 1 ¼ cup shredded pepper jack cheese
• ½ cup black beans
• ½ cup corn kernels
• ¼ cup sliced roasted red peppers (from jar)
• Pico de Gallo (prepared), for garnish
• Cilantro leaves, for garnish
• Lime slices/wedges, for garnish
-Place the chicken breasts into a medium-size bowl, and add in all of the ingredients beginning with the olive oil, up to and including the black pepper, and toss to season the meat well; marinate the chicken for at least 20 minutes, or even overnight, if preparing ahead.
-Once chicken in marinated, preheat your oven to 350°, and line a baking sheet with foil and top with a wire rack.
-Preheat your grill pan over medium-high heat, and drizzle in about 1-2 tablespoons of oil; once hot, add in the chicken breasts (work in a couple of batches, if necessary) and grill them for about 3 minutes per side, or just until golden on the outside (the chicken will not be cooked through at this point, which is fine.)
-Once the chicken is cool enough to handle, make a pocket in the thickest part of the breast, taking care not to cut all the way through, but just creating a large enough of pocket to stuff with filling; add a generous ¼ cup of the cheese, then a couple of tablespoons each of the black beans and corn, and then a few slices of the roasted red peppers.
-Use a couple of toothpicks to secure the opening, and place the stuffed breasts onto the wire rack, and place into the oven to bake for about 8-10 minutes, or until the chicken is cooked through and the cheese is melty.
-Top each stuffed chicken breast with some of the Pico de Gallo, plus a few cilantro leaves, if desired, and a slice/wedge of lime, for garnish.
"Jalapeño Popper Chicken"
6 oz. cream cheese, softened
1 c. shredded Cheddar
1/3 c. Sliced green onions
2 cloves garlic, minced
1 jalapeño, minced
kosher salt
Freshly ground black pepper
4 boneless skinless chicken breasts
12 slices bacon
In a large bowl, stir together cream cheese, cheddar, green onions, garlic, and jalapeño and season with salt and pepper.
Make a pocket on the side of each chicken breast, making sure not to slice entirely through the breast. Stuff chicken with cream cheese mixture. Place 3 slices of bacon on a cutting board. Place chicken breast on top and wrap chicken breast in bacon.
Preheat a large cast-iron skillet over medium heat. Add bacon-wrapped chicken and season with more pepper. Cook until bacon is crispy and chicken no longer pink, 10 minutes per side, turning with tongs to make sure to get all sides of the bacon cooked.
"Greek Stuffed Chicken"
3 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
1 tbsp. chopped dill, plus more for garnish
1 tbsp. chopped parsley, plus more for garnish
2 cloves garlic, minced
kosher salt
Freshly ground black pepper
4 skinless boneless chicken breasts
1 zucchini, halved and thinly sliced
2 medium tomatoes, halved
1/2 red onion, sliced into half moons
2 lemons, thinly sliced
1 c. crumbled feta
1 c. shredded mozzarella
Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.
In a small bowl, whisk together olive oil, lemon juice, dill, parsley and garlic. Drizzle over chicken breasts, making sure olive oil mixture gets in the slits. Season with salt and pepper.
Stuff each chicken breast with zucchini, tomatoes, red onion and lemons. Sprinkle crumbled feta and mozzarella on top.
Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with more dill and parsley. Serve warm.
"Mozzarella-Stuffed Chicken Parm"
1 lb. boneless skinless chicken breasts
8 oz. fresh mozzarella
kosher salt
Freshly ground black pepper
1 c. flour
3 Eggs, beaten
1 c. panko bread crumbs
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 c. freshly grated Parmesan, divided
Olive oil, for frying
2 c. marinara
1/4 c. Thinly sliced basil
2 tbsp. chopped parsley
Preheat oven to 425°. Using a sharp paring knife, cut a deep slit into each chicken breast. Stuff pockets with mozzarella then press edges of the chicken together to seal the chicken. Season outside of chicken with salt and pepper.
Put the flour, eggs and panko bread crumbs into three separate shallow bowls. Into the panko bread crumbs, whisk in garlic powder, dried oregano, ¼ cup Parmesan and ½ teaspoon salt.
Dip the stuffed chicken in flour, shaking off excess, then dip the chicken into egg, tossing to coat. Dredge chicken in bread crumbs, making sure the chicken is evenly coated.
In a large skillet over medium heat, heat a thin layer of olive oil. Add chicken to skillet and cook until golden on both sides, about 4 minutes per side. Pour marinara around chicken and scatter basil on top of marinara. Turn off heat then sprinkle remaining Parmesan on top of chicken.
Transfer skillet to oven and bake until the chicken is cooked through, about 20 minutes more. Garnish with parsley and serve warm.
"Asparagus Stuffed Chicken"
4 boneless skinless chicken breasts (about 1 lb)
1 tsp. dried oregano
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
4 slices mozzarella
Zest of 1 lemon
Pinch red pepper flakes
1 bundle asparagus, woody ends removed
2 tbsp. Extra-virgin olive oil, for pan
Lemon wedges, for serving
1/4 c. grated Parmesan, for garnish
Preheat oven to 400°. In a medium bowl, toss asparagus with 1 tablespoon olive oil, lemon zest, and red pepper flakes.
On a clean work surface, cut a pocket into each chicken breast, then stuff each with mozzarella, and asparagus. Season chicken all over with oregano, salt, and pepper. Secure with toothpicks.
In a large skillet over medium-high heat, heat remaining tablespoon of olive oil. Add chicken and cook until seared and golden on bottom, about 5 minutes. Flip chicken and cook until second side is golden, about 5 minutes more.
Transfer skillet to oven and bake until chicken is cooked through, 10 to 15 minutes more.
Squeeze fresh lemon juice over cooked chicken and garnish with Parmesan.
"Chicken Roulade Stuffed with Brussels Sprouts, Walnuts, and Pecorino"
1 3/4 c. finely chopped Brussels sprouts, stems and cores removed
1/4 c. finely chopped walnuts
1 tbsp. fresh lemon juice
1 tbsp. + 2 tbsp. extra-virgin olive oil
kosher salt
Black pepper
4 boneless skinless chicken breasts, tenderloins removed, breast butterflied and pounded to 1/2-in. thick
Preheat oven to 350 degrees F. Meanwhile, in medium bowl, combine Brussels sprouts and walnuts. Drizzle with lemon juice and 1 tbsp. olive oil; season generously with salt and pepper and toss to combine.
Spread pounded, butterflied chicken pieces cut sides up and short sides facing you on clean work surface; season upward facing sides with salt and pepper. Lay thin layer of 2 to 3 pecorino slices over each piece of chicken and top with Brussels sprout mixture. Place 2 to 3 more slices of cheese on top. Starting at one long end, roll chicken around sprouts and cheese mixture like you would a carpet. Stuff any fallen sprouts back into cavity.
In large cast iron or stainless steel skillet, add remaining 2 tbsp. olive oil over medium-high heat. Season outsides of chicken generously with salt and pepper, and clean away any sprouts that have adhered to outside. Carefully transfer chicken seam side down to the preheated pan, leaving as much space between each as possible. Let cook until golden brown and sealed, 2 to 3 minutes, then continue to rotate chicken every 2 to 3 minutes until golden brown on all sides, about 8 minutes total.
Transfer to oven and cook until chicken is no longer pink throughout, 10 to 15 minutes.
Remove and let cool slightly, then slice roulade into 1-inch-thick coins.
"Sundried Tomato, Spinach, and Cheese Stuffed Chicken"
Two large chicken breasts
3/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade (salt and pepper and olive oil would also work fine)
1/2 cup sundried tomatoes
1/2 cup roughly chopped spinach
1/2 cup feta cheese
1/2 cup mozzarella cheese
Marinate the chicken breasts in the dressing for a few hours (I actually skipped this step. I just dumped some on right before I cooked them because I was doing it last minute).
With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don't cut all the way through.
Open the chicken breasts up where you cut them and layer on the remaining ingredients. It's okay if you can't fit all of it in, you can just leave some out. Just squish in as much as you can. Stick a couple of toothpicks in near the opening to keep it all together.
Heat up a pan (I used a cast iron skillet) and sear the meat on both sides. You can lower the heat and continue cooking the meat on the stove until it's done or, if you're using a cast iron skillet, you can put the pan in the oven at about 375ºF. You could also just completely cook it in the oven on a baking sheet if you don't feel like searing it.
"Bacon Wrapped Guacamole Stuffed Chicken"
4 (6 ounce) chicken breasts, butterflied or pounded thin
salt and pepper to taste
1/2 cup guacamole
8 slices bacon
Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the guacamole on each of the chicken breasts, roll them up and wrap each in 2 slices of bacon
Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy.
"Caprese Stuffed Chicken"
6 boneless skinless chicken breasts
Olive oil
Kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning
1 lb. fresh mozzarella, sliced
1 1/2 c. baby spinach
2 tomatoes, sliced into half moons
Small bunch fresh basil
Balsamic glaze, for serving
Preheat oven to 400°. Place chicken on a cutting board and make 5 to 6 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.
Drizzle with olive oil then season chicken all over with salt, pepper and Italian seasoning. Stuff each breast with mozzarella, spinach and tomatoes.
Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with fresh basil then drizzle balsamic glaze on top.