stuffed chicken

Chicken breast stuffed with a cheesy broccoli mixture, seared then baked to perfection.

Cheesy Broccoli Stuffed Chicken Breast

chicken breasts (or 4 large breasts)

Salt and pepper,

Tbsp Olive Oil

Tsp Garlic Powder (divided)

Paprika

Tbsp Italian Seasoning

broccoli florets

Cup Shredded Cheddar Cheese

¼ Cup Cream Cheese

Preheat your oven to 375F. 

Place the chicken on a chopping board and using a sharp knife, slice through the middle to create a pocket for the stuffing.

Repeat with all the chicken breasts, then season with salt, pepper, paprika and Italian seasoning on all sides.

In a mixing bowl, combine broccoli with shredded cheese and cream cheese. season with a pinch of salt and pepper. Spoon the mixture into the chicken breasts, and secure the pocket using toothpicks.

Heat oil in a large, ovenproof skillet over medium-high heat. Add the chicken and sear for 2-3 minutes on each side, then transfer to the oven and bake for additional 15-17 minutes.

A meat thermometer inserted in the middle of the chicken should read 165F. Enjoy!

https://content.jwplatform.com/videos/9r2JSiBm.mp4

Cheesy Broccoli Stuffed Chicken Breast – Easy to make and delicious chicken breast recipe that’s loaded with a cheese and broccoli mixture for a perfect low carb and tasty meal.

Broccoli Stuffed Chicken Breast

Stuffed Chicken

chicken,

chicken

tbsp butter, to spread on chicken before oven cooking

Filling:

rice or bulgur

onion,

tomato, chopped

parsley,

mint,

red bell pepper, chopped

green pepper, chopped

garlic

cumin

½ tsp black pepper

cinnamon

salt

olive oil

lemon juice

Wash chicken. Chop lemon with its zest, mix it with salt, rub chicken with these and wait for about 10 minutes to remove any unpleasant smell it has. Wash it again and put aside.

Sew the neck hole of chicken with a heavy needle and thread before stuffing so that the filling doesn’t leak out. I used the same thread used for sewing clothes.

Stuff it through the other hole on its end.

Don’t press down the filling firmly as bulgur will rise when cooked.

If you have leftover filling, you can make it pilaf in a small pan pouring a little hot water.

Pour 1 liter water over it and boil. You can increase the amount of water until it covers the chicken. Boil it for about 40 minutes.

Transfer the stuffed chicken into a baking pan.

Pour a few ladles of water in which you boil the chicken.

Spread butter on it and cook until golden.

This Spinach and Feta Stuffed Chicken is a quick and easy chicken dinner. Chicken breasts are stuffed with a spinach filling, seared with a little bit of butter, and baked in a luscious white wine lemon butter sauce. Even the kiddos will enjoy this! 

Spinach and Feta Stuffed Chicken

chicken breasts

spinach

onion

feta cheese

nutmeg

garlic clove, minced

tsp kosher salt

butter

white wine

Preheat oven to 375 degrees.

Take a pairing knife and gently pierce the thickest part of the top of the chicken breast.  Push it through the chicken as far as it will go (it will go the length of the breast). Gently use the knife to make a pocket in the chicken, but don&#039;t cut all the way through.Place the chicken breasts between two pieces of plastic wrap. Pound out the chicken slightly so it&#039;s about 3/4-inch thick. Set aside.

Add the spinach to a large cast-iron skillet. Turn the heat on medium. Use tongs to toss the spinach until it’s completely wilted. Set spinach aside and wipe the pan clean. 

Add the cooked spinach, feta, nutmeg, egg yolk, onion, garlic, and salt to a small bowl. Mix to combine.

Put the spinach and feta filling in a plastic baggie. Cut the end off. Gently fill the pocket with your filling, if needed use fingers to nestle the filling into the pocket. Season the chicken on both sides with plenty of salt and pepper. (I use about one teaspoon of salt per pound of chicken breast.)

Heat a large cast-iron skillet to a medium-high heat. Add 2 teaspoons of butter and 1 teaspoon of olive oil. Once the oil and butter are hot, add the chicken breasts. Sear on both sides until they are golden brown and have formed a crust, about 4-5 minutes per side. When they area ready to flip, they will easily release from the pan.

Remove the chicken from the skillet and add the white wine. Use a wooden spoon to scrape up the brown bits from the bottom of the pan. Simmer the wine until reduced by half. Add lemon juice and remaining butter. Add the chicken back to the pan. Put the chicken in the oven and bake until cooked through, about 15 minutes. If you’re unsure, chicken is cooked through at 165 degrees. 

This quick and easy stuffed chicken only has 6 ingredients, is ready in under an hour, and is the perfect meal to impress!

Sundried Tomato, Spinach, and Cheese Stuffed Chicken

sundried tomatoes

mozzarella cheese

These easy sausage stuffed chicken thighs are so delicious they’ll be on your regular rotation. Bacon wrapped chicken has never tasted so good!

Stuffed Chicken Thighs

oz mild bulk breakfast sausage

parsley

tbs minced onion

bacon

boneless skinless chicken thighs

tbs honey

Preheat oven to 400 degrees F. Line a large baking sheet with parchment or foil.

In a large bowl, mix the sausage, parsley and minced onion. Divide into 8 equal portions and shape each into a log no longer than the length of the chicken where the bone was.

Place chicken skinned side down and open them out. Place a log in the center of each thigh where the bone was and fold the chicken around it.

Wrap each thigh in one strip of bacon, seam side under the chicken.

Place the chicken on the prepared pan and brush each thigh with the honey.

Bake for 35 minutes or until cooked through and the bacon is golden brown and crispy. Let the chicken rest for 10 minutes before serving.

Antipasto Stuffed Chicken from Delish.com is a flavor party and is super low-carb friendly.

Antipasto Stuffed Chicken

oregano

garlic powder

Kosher salt

black pepper

lb. deli ham

lb. salami

provolone,

c. drained and sliced pepperoncini

c. chopped assorted olives

c. Parmesan

I made this last night! Every bite was a new flavor explosion!! Delicious!!!

https://streaming.hearstdigitalstudios.com/ca169306-486f-4deb-8137-0b0ae0269ade/video_rover_16x9_1080p_hd_1536759025_19541.mp4

Antipasto Stuffed Chicken Won't Let You Down

Chicken Kiev is a classic Eastern European dish of tender, juicy, chicken rolled with flavorful herb butter and wrapped in a crispy coat of breading.

Chicken Kiev

chicken breasts (6-8 oz. each)

Salt

Black pepper

tbsp unsalted butter (softened)

chives

tbsp fresh minced dill weed

lemon

eggs

bread crumbs

all purpose flour

dill weed (optional)

canola oil

Note: You can make compound butter ahead of time and keep in the fridge for up to a month or in a freezer for up to 3 months. Make sure to wrap it tightly in plastic wrap and place it into a zip-lock bag for storing.

Take butter out of the refrigerator and let it sit on the counter for 30-45 minutes. Make sure it is softened first so it&#039;s easy to mix with other ingredients.

Mix butter with minced herbs, garlic, lemon zest, salt, and pepper. Use a fork to mix and make sure that all ingredients are evenly incorporated with butter.

Spread butter in a log-like shape on top of a sheet of plastic wrap and wrap it up tight into a log.

Place into the freezer for about 15 minutes while preparing the chicken.

Compound butter:

To butterfly chicken breasts: place the chicken breast onto the cutting board place your hand on top, make sure to slightly bend your fingers up and not curl or angle them down. Slice through the center of the chicken all the way to the other side but not cutting it in half.

Open the chicken like a book (or butterfly wings...hence the name) and place it flat into a zip-lock bag.

Use the flat side of the meat tenderizer to pound the chicken, working from the center outward to the edges. Make sure the meat is between 1/4 and 1/8 of an inch but not thinner or it will top. Also, make sure not to hit too hard so it doesn&#039;t break the meat.

Take the chicken breast out carefully and set aside. Repeat with remaining chicken breasts.

Season the chicken with salt and pepper on both sides.

Chicken:

Take butter out of the freezer and out of the wrap. Slice the butter log into 8 even slices. You will use 2 per chicken breast.

Place chicken breast onto a slice of plastic wrap. Make sure there is enough of plastic wrap to wrap the chicken tightly in a couple of layers.

Place two slices of butter, one next to another, onto one side of the chicken breast and start rolling the butter and chicken together, tucking the sides in as you roll. Once you have a tight chicken pocket, roll it in plastic wrap tightly.

Repeat with the other three chicken breasts and butter.

Place rolled chicken into the refrigerator for at least 2 hours or overnight.

NOTE: you can prepare the chicken the night before and then, batter and cook it the next day. Just don&#039;t exceed 24 hours before cooking the chicken.

Wrap the chicken and butter:

Preheat the oven to 350° and add oil to the large skillet for frying. Preheat the oil to 350°. Line a rimmed baking sheet with aluminum foil and place a wire rack inside.

Prepare three shallow and wide bowls for battering the chicken. In one bowl, whisk together eggs with some salt and pepper. In another bowl, whisk together flour with some salt, pepper, and garlic powder. In a third bowl, mix together Panko bread crumbs with dried herbs, and some salt and pepper. (Make sure to only use a little salt and pepper in each mixture so it&#039;s not overly salted!)

Take chicken out of the refrigerator and carefully unroll it from the plastic wrap. Work carefully to batter the chicken but not disturb the tight roll. Dredge chicken rolls in flour first, then egg mixture and the Panko crumbs. Press it in with your hands and repeat, dredging it in flour first, then in egg, and then in Panko mixture. Press with your hands and set aside. Repeat with remaining chicken rolls.

Make sure the oil is heated to 350° and carefully add battered chicken using long metal tongues. (Be very careful not to press too hard and not scrape any batter off the chicken.)

Fry chicken for about 3-4 minutes on each side, until deep golden. Take it out of the oil and place onto the prepared baking pan, on top of the wire rack.

Bake for 20-24 minutes, depending on how large were your chicken breasts.

(Since you can&#039;t pierce the chicken to check internal temperature, you have to judge by the size of your chicken breasts. If you used chicken breasts that are smaller than 6 oz. each, you may need to use less compound butter inside and bake them for 15-20 minutes.)

Batter the chicken:

French Onion Stuffed Chicken Casserole makes for a delicious dinner! Juicy, succulent chicken breasts stuffed with caramelized onions and glorious melted cheese. A perfect weeknight or weekend dinner. Low Carb and Keto approved!

French Onion Stuffed Chicken Casserole

unsalted butter

onions

salt and pepper (to season)

thyme (divided)

white wine, sherry or balsamic vinegar ((OPTIONAL))

garlic (minced)

beef broth

boneless, skinless chicken breasts

thyme

gruyere cheese ((or mozzarella cheese))

parmesan cheese

Preheat oven to 400°F (200°C).&nbsp;Lightly grease a 9x12-inch baking dish. Set aside.

Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.

Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned.&nbsp;

OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.

Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.

Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme.&nbsp;

Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks.&nbsp;

Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining 1/4 cup of broth. Set aside.&nbsp;

Heat oil in the same skillet over medium high heat. Sear the stuffed chicken breasts for 4 minutes each side until browned. (They will not be fully cooked. You will finish them off in the oven.)

Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked.

Discard toothpicks. Serve with pan juices and onions.

Stuffing a chicken breast is easy to do and elevates basic chicken. This version is stuffed with a creamy herb goat cheese and sweet, tart dried cherries. It's encrusted with a pecan crust. The chicken turns out perfectly moist and tastes amazing with the creamy cherry pecan filling. This is easy enough to prepare for a family...

Cherry Pecan Stuffed Chicken Breasts

chicken breast

egg, lightly beaten

c plain bread crumbs

pecan chips

salt and pepper

STUFFING

cherries

oz chevre (goat cheese)

Delicious baked chicken stuffed with a creamy mix of spinach, sun-dried tomatoes, and cream cheese makes for one amazing Low-carb and KETO friendly meal.&nbsp;

Hasselback Tuscan Baked Chicken Breasts

extra virgin olive oil, oil

garlic, (minced)

baby spinach

sun-dried tomatoes

Italian Seasoning

whipped cream cheese

(4-ounces each) boneless, skinless chicken breasts

salt and fresh ground pepper, (to taste)

chopped fresh parsley, (for garnish)

Preheat oven to 375˚F.

Lightly grease a 9 x 13 baking dish with cooking spray. *see notes

Heat olive oil in a skillet over medium-high heat.

Add garlic and cook for 20 seconds.

Stir in spinach and sun-dried tomatoes; cook for 2 minutes, or until wilted. Stir frequently.

Season with Italian Seasoning and add in the cream cheese; cook for 1 minute, stirring until cheese is melted and mixture is smooth and creamy. Remove from heat and set aside for 2 minutes.

Cut 5 to 6 slits/pockets on top of each chicken breast and season with salt and pepper. DO NOT cut through - cut about 3/4 of the way down and keep the base of the chicken breasts intact.

Place chicken breasts in the baking dish and fill each pocket of the chicken breasts with the spinach mixture.

Bake for 20 to 25 minutes, or until chicken is cooked through. Use a meat thermometer to check for doneness - chicken is cooked at 165˚F. Cooking time depends on the thickness of the chicken breasts.&nbsp;

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Top 30 stuffed chicken recipes from across the web

The most viewed stuffed chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Broccoli Stuffed Chicken Bre...

Stuffed Chicken

Spinach and Feta Stuffed Chicken

Sundried Tomato, Spinach, and Chees...

Stuffed Chicken Thighs

Antipasto Stuffed Chicken

Chicken Kiev

French Onion Stuffed Chicken Casser...

Cherry Pecan Stuffed Chicken Breast...

Hasselback Tuscan Baked Chicken Bre...

Ricotta chicken parcels with roast ...

Keto Green Chili Stuffed Chicken

Spinach & ricotta chicken involtini...

Easy Stuffed Chicken Breast Recipe

Spinach and Cheese Stuffed Chicken

Broccoli Cheddar Stuffed Chicken (l...

Mozzarella Stuffed Chicken

Goat Cheese Stuffed Chicken Breast

Prosciutto-Wrapped Chicken Breast w...

Pancetta Wrapped Chicken Cutlets

Stuffed Chicken in Pressure Cooker

Rellenong Manok

Chicken cordon bleu

Stuffed Hasselback Chicken Recipe

Spinach Cream Cheese Stuffed Chicke...

Broccoli and Cheese Stuffed Chicken...

Simple Italian Basil Chicken

Pepperoni Stuffed Chicken

Pan Fried Stuffed Chicken Thighs (I...

Pan Fried Stuffed Chicken Thighs (I...

The most viewed stuffed chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine