Time 1h50m Yield 10 servings Number Of Ingredients 5 Steps:
Heat oven to 325°F. Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.) Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme. Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.
Time 1h10m Yield 8 servings. Number Of Ingredients 14 Steps:
In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.
Time 25m Number Of Ingredients 7 Steps:
Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket. Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil. Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.
Time 34m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Using a sharp knife, carefully cut a pocket in the side of each breat half. Stuff or spread each with about 1/4 cup of goat cheese and if you want, place 2 sticks of asparagus inside as well. Combine flour, salt, and pepper. Coat stuffed chicken breasts with flour mixture. Dip floured chicken breats in beaten eggs, then coat generously with bread crumbs mixed with dried parsley. Preheat oven at 375 degrees. Meanwhile, in a large ovenproof skillet, cook chicken in hot oil over medium heat for 4 to 6 minutes or until browned, only turning once. Transfer skillet to oven when heated. Bake, uncovered for 15-18 minutes, or until chicken is no longer pink. Serve with salsa or bruschetta on the side, or on top, and enjoy!
Yield 3 servings Number Of Ingredients 10 Steps:
Season chicken with salt. Cut a pocket into each chicken breast. Stuff the pockets evenly with the mozzarella cheese. Press the edges of the chicken together to seal the pocket. Separate the flour, eggs, and bread crumbs into 3 separate bowls. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Dip the floured chicken into the egg, then the bread crumbs, coating it evenly. Heat the oil in a large pan over medium heat. Preheat oven to 180°C. Fry the chicken until golden brown on both sides. Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top. Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top. Bake for 20 minutes. Enjoy!
Time 1h Yield 8 serving(s) Number Of Ingredients 14 Steps:
Preheat the oven to 350°F. Rinse and pat dry the chicken breasts. Trim any fat around the edges. If you wish, remove the white tendon running through the tenderloins. Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick. Season with salt and ground black pepper. Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside. Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds. Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper. Stir in the chicken stock. The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand. Do not over moisten. Taste and adjust the seasonings. Lightly oil a 13 x 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with olive oil. Season with Salt and ground black pepper to taste. Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Serve immediately.
