Go Greek with kalamata olives and artichoke hearts.Add some Italian flair with sun-dried tomatoes, basil, and mozzarella.Stir in the bread crumbs, milk, herbs and celery mixture. In a large bowl, dissolve bouillon in boiling water. Make it a Mexican-themed roll-up with a stuffing of sauteed bell peppers and onions, pepper jack cheese, and a sprinkling of taco seasoning on the chicken. In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender.You can really stuff the roll-ups with whatever combination of ingredients sounds good to you. For the cheese, I used a mixture of Swiss and fontina. You can add vegetables to the stuffing if you like such as sun-dried tomatoes and mushrooms. I had some sliced ham and cheese and a bunch of asparagus that needed to be used. Chicken breasts are stuffed with goat cheese with a balsamic vinegar and shallot drizzle, and secured with toothpicks before being coated with extra balsamic. I chose the stuffing ingredients for this recipe based on what I had in my fridge. If you have a cooking thermometer, it’s a really useful tool for gauging meat doneness. Lower the oven temp to 350☏, and cook it for about 40 minutes. I use the roll-up method for this recipe, but if you’d rather opt for the pocket method, make sure you adjust your cooking time accordingly. My kids love to help with the pounding part of this, which lets me focus on other parts of the meal. This method is a little more labor-intensive but cooks faster and is really tasty and juicy. Then you spread your stuffing over each piece and roll it up. Butterfly the chicken breasts until they lay flat like an open book. Roll-Up Methodįor this method, you slice each chicken breast in half horizontally and then pound each piece with a meat mallet until it’s ¼ inch thick. Spray a 9x13 baking dish with vegetable oil spray. The chicken is thicker, so it takes longer to cook through, and there seems to be a lower stuffing-to-chicken ratio in each bite. This method is faster to make than the roll-up method but cooks longer. Then you stuff the pocket with whatever ingredients you’d like to use. There are two main ways to stuff a chicken breast-the pocket method or the roll-up method: Pocket Methodįor this method, you cut a pocket into the side of a chicken breast with a sharp knife, being careful not to cut through to the other side. We all really liked it, and I hope you do too! Different Ways to Stuff a Chicken Breast I didn’t want to bother with breading, though, and I did want to use up some asparagus, so this was the result. I had some odds and ends in my fridge recently and thought of chicken cordon bleu. But on days when I have a little more time, I like to use chicken breasts to make something different. And I always use the bones to make really good broth for soups. Sometimes I cook it in the slow-cooker, and other times I make a rotisserie-style chicken. I really love the ease of cooking a whole chicken.

Different Ways to Stuff a Chicken Breast + −.

Stuffed chicken breast