stuffed chicken breasts

This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal

Chicken Kievs

chicken fillets

breadcrumbs

parmesan,grated

eggs,beaten

plain flour

paprika

tbsp sunflower or vegetable oil,for frying

garlic cloves,crushed

tbsp finely chopped parsley

butter,softened

lemon

Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to 3 days in advance. When firm, slice each into 8 even pieces.

Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.

Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.

To cook, heat oven to 180C/160C fan/ gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.

Chicken breasts stuffed with feta and spinach are a perfect dinner entrée and they are easier to make than you&#x27;d think.  Company will be impressed, but they are quick enough to make for a family dinner as well.

Feta and Spinach Stuffed Chicken Breasts

package of crumbled feta

Tablespoons cream cheese

scallions

garlic,

Tablespoons olive oil

4-5 boneless skinless chicken breasts

Cavenders (an all purpose Greek seasoning found in the spice aisle) & pepper

Preheat oven to 450°F

In a bowl, mix feta, spinach, cream cheese,...

In a bowl, mix feta, spinach, cream cheese, scallions and garlic

Cut chicken breasts about 3/4 of the way...

Cut chicken breasts about 3/4 of the way through across the equator and fill with the mixture

Sprinkle chicken with Cavenders and pepper

In cast iron skillet, heat olive oil on...

In cast iron skillet, heat olive oil on medium high heat.

Brown chicken on stove top for 4 minutes...

Brown chicken on stove top for 4 minutes per side

Transfer skillet to oven and bake 5-7 minutes...

Transfer skillet to oven and bake 5-7 minutes or until the internal temperature is 165° F.

https://mediavine-res.cloudinary.com/video/upload/pxviqkg1dpzpp482lbeg.mp4

Chicken breasts stuffed with feta and spinach are a perfect dinner entrée and they are easier to make than you'd think.  Company will be impressed, but they are quick enough to make for a family dinner as well.

Spinach Artichoke Stuffed Chicken is a delicious way to turn a creamy dip into an incredible dinner! Serve it with a creamy sauce for added flavor!

Spinach Artichoke Stuffed Chicken Breast

(1 kg) boneless, skinless chicken breasts

Italian seasoning

mild paprika ((optional))

salt and pepper to season

oz (120 g) frozen spinach, (thawed)

oz (250 g) block cream cheese, ((light or reduced fat),

oz (170 g) bottled

mozzarella cheese

parmesan cheese

garlic

Salt

Remaining spinach / artichoke dip

half and half or heavy cream

Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.

For The Chicken:

Squeeze any and all excess liquid out of the spinach and discard the water. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine.

Stuff chicken with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for later.*

Seal chicken breasts with two or three toothpicks near the opening to keep the dip inside while cooking.

Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chicken until golden. Flip and sear on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the&nbsp;cream sauce.

For The Dip Filling:

Combine half and half or heavy cream with the remaining dip (you should have exactly half remaining). Stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!

For The Cream Sauce:

Garlic Asparagus Stuffed Chicken recipe in a lemon butter sauce is the most delicious way to get your veggies in. Loved by the whole family! Why? Garlic smothered asparagus gets stuffed inside juicy chicken breasts with mozzarella cheese, baked in lemon butter and is ready in no time at all!

Cheesy Asparagus Stuffed Chicken Breast

(1 kg) boneless, skinless chicken breasts, (about 4 fillets)

EACH dried oregano and dried basil, (or your choice of herbs)

EACH garlic powder and onion salt

salt and cracked black pepper, (to taste)

olive oil, (divided)

12-15 spears asparagus, (woody ends removed)

red pepper/chili flakes, (optional)

mozzarella cheese, (or provolone)

lemon juice

butter

PREHEAT OVEN TO 400°F (200°C).

In a medium bowl, combine together dried herbs, garlic powder, onion salt, paprika, a good pinch of salt and cracked black pepper. Set aside.

Place each chicken breast on a flat surface. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way through.

Pat chicken dry with paper towel. Season chicken all over and inside the pockets with the seasoning mix. Rub with 2 teaspoon of the olive oil to evenly coat.

FOR THE CHICKEN

In the same bowl the seasoning was in, toss asparagus with 2 teaspoons of the olive oil, minced garlic and red pepper flakes if using.  

Stuff each chicken breast with 3-4 asparagus spears and 2 slices mozzarella cheese.

Seal chicken breasts with two or three toothpicks near the opening to seal.

FOR THE STUFFING

Heat remaining tablespoon of oil in an oven-proof skillet or non stick pan over medium-high heat. Sear chicken until golden on each side, about 3-4 minutes per side.

For the sauce, add lemon juice, butter and minced garlic to the pan around the chicken.

SEAR

Cover and bake for 12-15 minutes.

Uncover and bake for an additional 5 minutes until chicken is cooked through (internal temperature reads 155˚F (70˚C) if using a meat thermometer.)

SUGGESTION: Serve with lemon butter pan juices.

BAKE

Stuffed Chicken Breasts

g (3 ounces) Boursin Garlic & Fine Herbs Gournay Cheese

curly

Finely grated zest of ½ lemon

chicken

parma ham

mL (3½fl oz) each dry white wine and chicken stock

thyme sprigs, leaves

Preheat oven to 200°C (180°C fan) mark 6. In a bowl, mix together the Boursin, parsley and lemon zest. Make a horizontal cut in each chicken breast, then stuff each with a quarter of the cheese mix. Wrap a parma ham slice horizontally around each breast, covering the cheese, then put seam-side down in an ovenproof dish.&nbsp;

A light, healthy and flavorful recipe for low-FODMAP Spinach, Sun-Dried Tomato and Feta Baked Chicken Breasts.  Gluten-free and IBS-friendly!


One-Skillet Low-FODMAP Spinach, Sun-Dried Tomato & Feta Stuffed Chicken Breasts; Gluten-free

1/2 teaspoon kosher salt

3/4 teaspoon paprika

For filling:

1 cup baby spinach (chopped)

1/2 cup (27 g) sun dried tomatoes in oil (drained and chopped)

feta cheese

basil

oregano

scallion

Parmesan cheese

1/4 teaspoon kosher salt

tablespoons garlic-infused olive oil (divided)

Try this comforting all-in-one pesto chicken dish with roasted vine tomatoes – chicken breasts are stuffed with a creamy pesto sauce and topped with breadcrumbs.

Creamy pesto chicken

boneless, skinless chicken breasts

mascarpone

olive oil

breadcrumbs, preferably made from day-old bread

baby tomatoes on the vine

pine nuts

basil leaves

Heat the oven to 200C/180C fan/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.

Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.

Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

Our Mississippi Stuffed Chicken is seasoned with au jus and ranch and stuffed with a creamy mixture of cheese and pepperoncini peppers.

Mississippi Stuffed Chicken

chicken breasts (about 6 ounces each)

au jus gravy mix

ranch seasoning mix

cream cheese (room temperature)

monterey jack cheese

mayonnaise

pepperoncini peppers (see notes)

Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.

Place the chicken breasts on a cutting board. Use a sharp knife to cut a deep pocket into the side of each chicken breast.

Add the au jus gravy and ranch seasoning to a small bowl and stir together. Sprinkle half of the seasoning mix over the chicken, rubbing it in to fully coat the chicken. Reserve the other half for another use. See notes.

In a small bowl, stir together the cream cheese, monterey jack, mayonnaise, and chopped peppers until well combined. 

Spoon the cream cheese mixture into the pocket you cut into the chicken. 

Place the chicken in the prepared baking dish and top each piece with 2 thin slices of butter.

Bake, uncovered, for 25-30 minutes or until the chicken is cooked through.

Top with additional pepperoncini pepper rings before serving, if desired. 

Indulge in the deliciousness of Ruth&#039;s Chris stuffed chicken recipe. Learn how to make this easy but fancy restaurant-inspired dish at home.

Ruth Chris Stuffed Chicken (Copycat)

chicken breasts (*See notes below)

cream cheese

(about 1/3 cup) shredded parmesan cheese

garlic powder

onion powder

salt

thyme

butter (melted)

parsley

Preheat oven to 425ºF.

Butterfly the breasts by cut them lengthwise 3/4 of the way through (see post for step-by-step photos and directions). Start at the tip and be sure to keep the knife level while slicing through the chicken breast.

In a small bowl, mix together the cheese filling: cream cheese, parmesan cheese, garlic, onion, salt, thyme, and lemon juice.

Stuff each butterflied breast with half of the stuffing mixture leaving a 1/2&quot; margin along the outer edge. Sprinkle the filling with fresh parsley.

Prepare a baking sheet or casserole dish by lining it with parchment paper or spraying it with cooking oil. Place the stuffed chicken breasts on the baking sheet.

Mix together the melted butter and lemon zest. Brush the tops with melted butter mixture.

Bake at 425ºF for 30 minutes. After 20 minutes, use a digital instant read thermometer to check the temperature, then baste the tops to help them brown better. Chicken is done when the internal temperature in the center of the thickest portion is at least 165ºF.

Let rest for 5 minutes. Cut each breast in half crosswise for serving. Serve with your favorite sides.

Yum!! This really did remind me of the restaurant version! My chicken turned out perfectly cooked and was super tender and delicious!

Absolutely incredible! My new favorite way to make chicken. And it was easy too! Thanks for the great recipe!

We love Ruth's Chris steakhouse but it's a bit far for us to drive to often. Found this copycat recipe and had to try it. The chicken came out great - just as flavorful as at the restaurant - thanks!

You nailed the flavor-profile of this dish, it's delicious! We loved it, and it was so easy to prep, too. I'll be making this again soon for a dinner party we are having. Thank you!

It was good just a little to salty for my taste. I would cut back the salt because the cream cheese and the parmesan are salty.

This recipe was easy and delicious even though I forgot thyme.

This is the second time I’m making this stuffed chicken. This time i used feta cheese instead of parmigine and it’s delicious.

Too much salt!! Otherwise it was delightful,

I made this with fresh herbs because I have a garden full. I have a convection oven so used that. Made some buttermilk mashed potatoes and a lovely green salad. Used your dressing with lemon from another recipe 😊
Just delicious. And it’s Monday! Will make again and share the recipe. Look forward to cooking more from your site!

This was phenomenal. My family devoured it. I cooked the chicken 25 minutes longer. It wasn’t done after 30 minutes. I felt like a chef and I delivered.

We moved and don't have a Ruth Chris near us anymore, so it's great that I can now make their awesome chicken! Thanks!

This was everything a gourmet meal should be, and then some! Hearty and delicious; easily, my new favorite copycat recipe!

Pesto Baked Stuffed Chicken Breasts are chicken breasts stuffed with gooey mozzarella cheese, sun dried tomatoes and spinach. Marinated in a yogurt and basil pesto sauce, they are moist and flavorful. 

Pesto Baked Stuffed Chicken Breasts Recipe

chicken breasts

plain Greek yogurt

pesto

tomatoes

baby spinach

mozzarella (, shredded)

basil (, for garnish)

Maldon sea salt (,

Prepare the 4 boneless skinless chicken breasts by using a very sharp knife and carefully cutting a pocket into the side of the chicken breast that is about 1/2&quot; shy of cutting completely through the other side and ends.

Combine the chicken breasts, 1 cup plain Greek yogurt, 1 cup pesto and 1 teaspoon coarse Kosher salt in an airtight plastic bag. Massage the marinade into chicken breasts, including the pocket. Marinate in the refrigerator from 1 to 24 hours.

Preheat the oven to 375°F and line a baking sheet with aluminum foil or parchment paper.

Remove the chicken from the marinade, tapping to take off excess sauce. Discard marinade and place chicken onto the prepared baking sheet.

Bake for 20 minutes, remove from the oven. Cooking times may vary depending on the size of the chicken, so make sure they reach 160°F.

Using two forks, stuff each pocket with evenly divided shredded 1/2  cup mozzarella, chopped and drained 1/2 cup julienned sun dried tomatoes in oil and 1/2 cup baby spinach. Return to the oven for 10 minutes.

Remove, allow to rest for 5 minutes and garnish with the fresh basil and Maldon sea salt.

If you&#39;ve tried this recipe, come back and let us know how it was in the comments or star ratings.

This looks so flavorful and delicious with that melted cheese! My family will love this!

This pesto chicken was delicious! Loved the sun dried tomatoes in the dish!

I love pesto and am always looking for ways to incorporate more vegetables for dinner! Thank you for this yummy dish!

Wow! Love that these are stuffed with mozzarella, spinach and sundried tomatoes. The pesto topping looks fabulous too. Can't wait to dig in to this flavor explosion!

The stuffing made these so moist and flavorful. Great tips for getting this recipe just right.

Top 10 stuffed chicken breasts recipes from across the web

The most viewed stuffed chicken breasts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Kievs

Feta and Spinach Stuffed Chicken Br...

Spinach Artichoke Stuffed Chicken B...

Cheesy Asparagus Stuffed Chicken Br...

Stuffed Chicken Breasts

One-Skillet Low-FODMAP Spinach, Sun...

Creamy pesto chicken

Mississippi Stuffed Chicken

Ruth Chris Stuffed Chicken (Copycat...

Pesto Baked Stuffed Chicken Breasts...

Top 10 stuffed chicken breasts recipes from across the web

The most viewed stuffed chicken breasts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Kievs

Feta and Spinach Stuffed Chicken Br...

Spinach Artichoke Stuffed Chicken B...

Cheesy Asparagus Stuffed Chicken Br...

Stuffed Chicken Breasts

One-Skillet Low-FODMAP Spinach, Sun...

Creamy pesto chicken

Mississippi Stuffed Chicken

Ruth Chris Stuffed Chicken (Copycat...

Pesto Baked Stuffed Chicken Breasts...

The most viewed stuffed chicken breasts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine