3 Stuffed Chicken Dishes That Are A Must Try!
Here are 3 delicious stuffed chicken recipes that everyone should try. All 3 are relatively easy to make and not very time consuming. These dishes can be served with anything ranging from a Nice house salad, Cold pasta salad, Loaded mashed potatoes, Asparagus, or whatever you desire!
1. Skillet Mozzarella Stuffed Chicken
5 boneless, skinless chicken thigh fillets (or cutlets)
Salt to season
1 teaspoon garlic powder
½ teaspoon salt
¼ cup breadcrumbs
¼ cup panko breadcrumbs
1 teaspoon dried Italian herbs
2 tablespoons grated parmesan cheese
2 teaspoons olive oil
5 tablespoons garlic and herb flavoured tomato paste (or flavour of choice)
2 teaspoons dried parsley (optional)
2 teaspoons garlic powder (Extra)
2 teaspoons vegetable stock powder, divided (or extra salt)
10 thin slices Mozzarella cheese
1 bottle Pasta/Marinara Sauce
Preheat oven to 230C | 450F. Lightly pound fillets between sheets of parchment/baking paper to ¼-inch thickness using a mallet. Pat chicken dry; season with salt.
In a shallow medium-sized bowl, whisk the the egg, garlic powder and salt together. Set aside. In a separate shallow bowl, combine the breadcrumbs, panko, basil and parmesan cheese.
Spread 1 tablespoon tomato paste over one side of each fillet; top with parsley, garlic powder and vegetable stock powder; place one slice of mozzarella onto each half of a fillet; roll each fillet (starting from the cheese end) and place seam side down. (Seal with a toothpick if needed).
Heat the olive oil in a 12-inch cast iron skillet (or oven-proof frying pan) over medium heat. Evenly coat the rolled chicken fillets into the egg mixture, then into the breadcrumb mixture.
Place the chicken (seam side down again) into the preheated skillet/pan and cook on each side for 4-5 minutes until the coating is golden brown and the cheese on the inside has melted.
Reduce heat to low and pour in the pasta sauce. Move the chicken around with tongs so the sauce is evenly covered over the base of the pan; allow to simmer for 1-2 minutes until fragrant.
Pour some sauce from the pan over each chicken; place skillet/pan in the oven to cook for a further 10 minutes. Remove pan from oven; top each chicken roll with remaining cheese slices; return to oven and allow to grill/broil on medium heat until cheese has melted over the top. Garnish with extra dried parsley and Italian herbs.
Serve warm over pasta; mashed potatoes or with a salad
2. Sun-dried 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
Marinade the chicken breasts in the dressing for a few hours
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. Stick a couple of toothpicks in near the opening to keep it all together.
Heat up a pan 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. Just make sure you cook it until the center reaches 165ºF on a thermometer
Make sure the meat is completely cooked. Once done, Plate and enjoy!
3. Cajun-Stuffed Chicken
2 tbsp. Extra virgin olive oil
1 c. onion, diced
1 c. red and green bell pepper, diced
Freshly ground black pepper
4 boneless, skinless chicken breasts
1 c. cheddar cheese, shredded
2 tbsp. Cajun seasoning
Preheat oven to 350 degrees F.
In a skillet over medium heat, heat olive oil. Add onions and peppers and cook until tender, 5 to 7 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
With a sharp paring knife, slice into the chicken breast to create a pocket. Repeat with all four breasts. Stuff each with 1/4 of vegetable mixture, then top with 1/4 cup cheddar cheese. Rub all sides of chicken breast with 1/2 tablespoon Cajun seasoning, then salt and pepper.
Place chicken breasts in a large baking dish and bake until cooked through, about 25 minutes. Serve while cheese is hot and bubble
Thanks For Reading! Please enjoy and let us know how it was.