Stuffed Chicken Breast

Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
16
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Pre-heat saute pan over medium heat with olive oil chop the onion and mushrooms and saute until tender.
  • set aside.
  • Prepare the stuffing per the package's directions.
  • Add the onions/ mushrooms to the stuffing.
  • Pound out the chicken breast until apx double in size.
  • Take care not to tear them.
  • The best way to do this is to put each breast between layers of plastic wrap.
  • Then use a meat pounder or the flat of a cleaver to gently flatten out each breast.
  • Take a portion of the stuffing mixture and wrap the chicken breast around it forming a ball.
  • place the breasts into a 9x13 glass baking dish, open side down.
  • Sprinkle with paprika.
  • Salt& pepper to taste.
  • place under a low broiler for 30 minutes or until the chicken is done.
  • While chicken is cooking, prepare the sauce.
  • In a medium sauce pan add broth, milk, butter, garlic powder, salt& pepper to taste.
  • Warm over medium heat until butter just melts and can be wisked in.
  • In a prep bowl combine flour and 4 tbls water.
  • mix with a wisk to eliminate any lumps and flour is fully incorporated.
  • Add to the sauce and stir continually until sauce thickens.
  • Do not allow it to boil or the sauce will break.
  • To Serve: Place each stuffed breast on a plate and spoon sauce over.
  • Garnish with dried parsley.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This recipe was really good. The only thing I did different was season my chicken breasts with grill seasoning and let it marinate for about 20 min in the fridge. I had the mishap with the sauce but in the end it was a great recipe. Will make again.
     
  2. I really enjoyed this dish. Even my finicky daughter who only wants it if it comes out of a box or can enjoyed it. The only thing I changed was to garnish with fresh parsley instead of dried, because I happened to have some on hand. I served it with a little steamed broccoli and carrots. The plate was beautiful and the chicken was very flavorful. Thanks for posting this.
     
Advertisement

RECIPE SUBMITTED BY

I learned to cook out of desperation. My Grandmother was a great "Down Home" cook and she spoiled me. My Mom was into TV Dinners, yes those things that used to come on a foil tray. Yuk. My first experience with cooking actually was in Boy Scouts over a campfire. After a few times at cooking, I allways got "drafted" because all the other kids likes my cooking better. I've dome all the cooking for my family for over 30 years. and my kids are so spoiled, when they come home for college, they turn down going out and want me to cook. (Can you say "Spoiled") I only really follow a recipe when I'm baking. The rest of the time I either modify it, or I just wing it with out a recipe. ( It pays to write stuff down when you do this though because sometimes you stumble on something awesome, and then you can't recreate it) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes