Stuffed Chicken Breasts
Three Way Stuffed Chicken... I tried this recipe one day and really liked the results. We love mushrooms, cheese and sun dried tomatoes. Since I had all the ingredients at home, I decided to make this recipe. So, I ventured to try a trio of stuffed chicken. I used 3 half breasts. Each in turn is cut in half and pounded. So, really you don't have a big piece of chicken stuffed with ingredients. They actually come out as little small round logs that are about 2 inches in diameter. It is perfect as an appetizer or lunch /dinner. You can easily make a nice pan sauce to drizzle on top. Easy to do in advance as you can freeze the rolls and take out to defrost at a later day."used garlic flavored cream cream for more of a kick, made 8 peice for 5 people and there was nothing left and still people were asking for seconds. Addig this to my favorites list." - Greco
Yield: 6 Ready in 40 minutes
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Stuffed Chicken Breasts Preparation
In a skillet, saute mushrooms in oil until nicely browned on med heat mixing often to not burn. You want a nice carmel color on them. Add shallots and cook for an additional minute or so. season.
Mix with cream cheese
Ham and Parmesan filling: For 2
2-3 oz cream cheese
3 slices thinly sliced ham
2 TBS Parmesan
parsley or chives (optional)
Mix Parmesan, parsley with cream cheese.
Sun dried Tomato Filling: For 2
2-3 oz cream cheese
2 TBS sun dried tomatoes (chopped)
Basil to taste
Mix sun dried tomatoes , basil and cream cheese.
Cut each chicken breast in half horizontally. You should have 6 thinly sliced pieces. Place each chicken breast between two sheets of plastic wrap.Pound with a mallet to about a 1/4 in thick. Basically, you want it a bit thinner. Be careful not to pound to hard or you will tear the chicken.
Divide the filling so that you have enough for 2 breasts. Spread filling on most of the surface of the chicken breast and roll tucking in the side ends so that you will not have the filling spill out later. For the Parmesan and ham filling, add one slice of ham and spread cheese filling on top and roll.Do the same with the rest of the chicken pieces. At this point you can wrap with prosciutto ham to encase the roll.I usually roll them in aluminum foil ; just twist the ends of the aluminum foil to make the roll compact. I froze mine for use at a later date. But, you can surely keep them in the fridge for a few hours and then bake them the same day. Take the foil off before baking. Bake at 375-400 for 15-20 minutes. I used my toaster oven at 425. Let sit for 5 minutes and slice at a bias. Serve as an appetizer or main course.
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