Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chutney and Cheddar Stuffed Chicken Breasts With BLTp's Recipe
    Lost? Site Map

    Chutney and Cheddar Stuffed Chicken Breasts With BLTp's

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    chris_tam's Note:

    another recipe I saw on Rachel Ray's show that I want to try.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400ºF.
    2. 2
      Place potatoes onto a baking sheet, drizzle them with a little EVOO and season with salt and freshly ground black pepper. Toss them to evenly coat and move them to one half your baking sheet. Roast them for 20 minutes, turning occasionally.
    3. 3
      After 20 minutes, toss the tomatoes onto the empty half of the baking sheet, drizzle them with a little EVOO and season with salt and freshly ground black pepper. Return the pan to the oven and continue roasting another 20 minutes, turning the veggies occasionally but keeping them separate, until the potatoes are tender and the tomatoes have burst open.
    4. 4
      Once the tomatoes go into the oven, place the chicken breasts onto a cutting board and cut a pocket into one side of each of them using a paring knife. Spread about 1 teaspoon of chutney and place 2 slices of cheddar inside the pocket of each. Season the outside of each breast with salt and freshly ground black pepper.
    5. 5
      Place a medium-size skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, and sear the chicken breasts in the large pan until golden brown, 3-4 minutes per side.
    6. 6
      Once the chicken is seared on both sides, transfer them to the oven to finish cooking, about 5-6 minutes (if your pan is oven-safe, just put the whole pan in the oven. Otherwise put the meat onto a baking sheet before moving it to the oven).
    7. 7
      Once the chicken goes into the oven, place another large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the bacon and cook, about 2-3 minutes. Once the bacon starts to brown, add the leeks and cook until tender, another 4-5 minutes.
    8. 8
      When the vegetables have finished roasting, transfer them to the skillet with the bacon and leeks, add the chicken stock, and mash everything up together. Season everything with salt and freshly ground black pepper.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Chutney and Cheddar Stuffed Chicken Breasts With BLTp's

    Serving Size: 1 (489 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 676.4
     
    Calories from Fat 368
    54%
    Total Fat 40.9 g
    63%
    Saturated Fat 17.1 g
    85%
    Cholesterol 143.1 mg
    47%
    Sodium 654.3 mg
    27%
    Total Carbohydrate 28.6 g
    9%
    Dietary Fiber 3.6 g
    14%
    Sugars 5.3 g
    21%
    Protein 47.6 g
    95%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites