stuffed chicken recipe

This recipe is absolutely PACKED with flavors! You won&#x27;t believe how these simple spices can give a flavor so complex and rich!! Each bite is bursting with zesty garlic taste topped off with parmesan!

Baked Stuffed Chicken Breast with Lemon Garlic Spices

chicken breasts

lemon juice

garlic

oregano powder

tsp chili flakes

tsp black pepper powder

sea salt (or regular salt), to taste

thyme

lemon,

olive oil

parmesan cheese

tbsp powdered/finely shredded parmesan cheese

bread crumbs

parsley

tsp oregano

garlic powder

paprika

tsp olive oil, for spreading inside the chicken breast

lemon chicken breast

Preheat the oven to 350˚F or 180˚C. Grease...

Preheat the oven to 350˚F or 180˚C. Grease a large pan and set aside.

Start off by preparing the stuffing. Mix all...

Start off by preparing the stuffing. Mix all ingredients together and set aside.

Take the chicken breasts, and butterfly cut the...

Take the chicken breasts, and butterfly cut the chicken breasts.

Add 1/2 tsp of olive oil and 1/2...

Add 1/2 tsp of olive oil and 1/2 tsp of lemon juice between each of the chicken breasts where you did the butterfly cut and add 1/4 of the stuffing. Spread evenly and fold the chicken back. Add a toothpick to help it from moving.

On both sides of the chicken breast, spread...

On both sides of the chicken breast, spread oregano powder, black pepper, chili flakes and sea salt.

Transfer the chicken to the baking tray.

Sprinkle chopped garlic, lemon slices, and fresh thyme...

Sprinkle chopped garlic, lemon slices, and fresh thyme on top of the chicken and pour a little olive oil on top before putting it in the oven for 20 minutes.

After 20 minutes, take out the tray and...

After 20 minutes, take out the tray and sprinkle parmesan on the chicken breasts and let it bake for an additional 5 minutes. Switch on the top burner of the oven at this point.

Serve with rice or roasted potatoes.

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

cumin

½ tsp black pepper

cinnamon

salt

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.

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

Antipasto Stuffed Chicken

oregano

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

This fast, easy, and delicious Asparagus Stuffed Chicken Breast recipe is a perfect meal for your weeknight dinner and requires only 4 major ingredients.

Asparagus Stuffed Chicken Breast

free-range organic chicken breasts

lemon zest

salt and pepper

asparagus

mozzarella cheese

extra virgin olive oil

Preheat oven to 425ºF. Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through.

Place the chicken on your work surface. Season the inside of the chicken breasts with lemon zest, salt, and pepper.

Lay the mozzarella cheese and 3 asparagus pieces inside each chicken breast, and fold over, enclosing the filling.

In a small bowl, mix together the salt, pepper, garlic powder, and paprika.

Then, season the outside of the chicken breasts with this spice mixture. Heat a large, oven-safe skillet over medium-high heat. Add the olive oil. Sear the chicken for 3-5 minutes per side, until it is golden brown.

Place the chicken in the oven. Bake for 20 minutes until the chicken reaches an internal temperature of 165ºF.

https://content.jwplatform.com/videos/sV2g3FCz.mp4

This fast, easy, and delicious Asparagus Stuffed Chicken Breast recipe is a perfect meal for a weeknight dinner. And, it only requires 4 major ingredients!

Stuffed Chicken Marsala will be your new fave Golden, pan seared chicken is stuffed with melty fontina cheese with a creamy sauce!

Stuffed Chicken Marsala Recipe

fontina

butter

cremini mushrooms (sliced)

onion

marsala wine

chicken stock

heavy cream

potatoes

Stuff

Use a sharp pairing knife to cut a small slit in the thickest part of the top of the chicken. Gently use the knife (while it's in the slit) to create a pocket inside the chicken, but be sure you don't cut all the way through to the sides of the chicken. Stuff the chicken with the fontina.

Heat

Heat a large skillet to a medium heat. Add olive oil and one tablespoon of butter. Season chicken on both sides with plenty of salt and pepper. (I usually use about one teaspoon of salt per pound of chicken.) Once the butter melts, add the chicken. Sear until golden brown, about 5-6 minutes. Flip over and sear on the other side. Remove the chicken from the pan and set aside.

Saute

Add remaining butter to the pan. Add the mushrooms and onions. Sauté until softened, about 5-6 minutes.

Simmer

Pour in marsala wine. Bring to a boil and reduce to a simmer. Simmer until reduced a little bit, about 2-3 minutes. Stir in chicken stock and cream. Bring to a simmer and add the chicken back to the pan. Cover and simmer until chicken is cooked through, another 6-7 minutes. The chicken is done cooking when an instant-read thermometer reaches 165 degrees.

Season

Season sauce with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes or cooked pasta.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1620937715/bpccng8wv4ibruh8sxxo.mp4

Stuffed Chicken Marsala will be your new weeknight favorite! Succulent, pan seared chicken is stuffed with melty fontina cheese and smothered in a dreamy, creamy homemade marsala sauce – so good.

Stuffed Chicken Marsala

Juicy baked chicken breasts stuffed with classic New Orleans Muffuletta fillings, like salami, olives, and cheese!

Muffuletta Stuffed Chicken Breast Recipe

cheddar cheese

swiss cheese

salami

kalamata olives, (chopped)

pimento stuffed green olives, (chopped)

capers, (drained)

Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.&nbsp;Lay the chicken breasts flat on the baking sheet. Starting from one side, cut a deep slit (or pocket) into each chicken breast, parallel to the baking sheet, leaving three sides intact. Try to make the cut even so the attached edges are all about 1/2-inch thick.

Chop the salami and olives. Shred the cheeses.

Into a mixing bowl, measure both kinds of cheese, diced salami, chopped olives, and capers. Mix well.

Stuff the mixture evenly into the chicken breasts, turning them upright, so the stuffing is facing up. Sprinkle the tops with ground black pepper.

Bake for 25 minutes, until the chicken breasts have cooked through and the filling is bubbly. Serve warm.

https://content.jwplatform.com/videos/EUkW2fdE.mp4

Muffuletta Stuffed Chicken Breast Recipe: Juicy baked chicken breasts stuffed with classic New Orleans Muffuletta fillings, like salami, olives, and cheese!

This Mediterranean stuffed chicken breast is filled with a creamy spinach, feta, and roasted red pepper filling, then baked in the oven. It&#39;s a fresh and delicious weeknight meal I make over and over again!

Mediterranean Spinach and Feta Stuffed Chicken Recipe

cream cheese (¾ brick, room temperature)

feta cheese

garlic (minced)

spinach

red pepper

onion powder

olive oil (divided)

Preheat

Combine

Combine the cream cheese, feta cheese, and garlic in a bowl.

Wilt

Wilt the spinach in a small skillet over medium heat. Stir in the chopped roasted red pepper.

Add the spinach and red pepper to the cream cheese mixture.

Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.

Stuff each chicken breast evenly with the filling.

Combine the salt, oregano, onion powder, garlic powder, and pepper in a small dish. Drizzle 1 tablespoon of olive oil over the chicken breasts. Sprinkle the seasoning mixture over the chicken, coating them on all sides.

Heat 1-2 tablespoons of olive oil in a large oven-safe skillet set over medium-high heat.

Sear

Once heated, sear the stuffed chicken breasts on each side, but don’t cook them through. You may need to do this in two batches, depending on the size of your chicken breasts.

Place

Place all 4 breasts in the skillet and transfer the skillet to the preheated oven.

Bake

Bake for 25-35 minutes until the chicken breasts are cooked to 165°F at the thickest point. Make sure to measure the temperature in the chicken breast, not the filling.

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Top 7 stuffed chicken recipe recipes from across the web

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

Top Tags

Baked Stuffed Chicken Breast with L...

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