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    You are in: Home / Recipes / Stuffed Chicken Breast Recipe
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    Stuffed Chicken Breast

    Stuffed Chicken Breast. Photo by **Jubes**

    1/2 Photos of Stuffed Chicken Breast

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    Sarah!'s Note:

    I used rice crackers to crumb the chicken as I can't have gluten, so you could just substitute these with regular bread crumbs. The rice crackers turned out nice and crunchy, but don't brown up.

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    Units: US | Metric


    1. 1
      Cover each breast with plastic wrap and pound to approximately a 6mm (1/4”) thickness, taking care not to make any holes.
    2. 2
      Lay meat out, and just inside one edge lay a piece of mozzarella, black pepper to taste, 3 or 4 of the s/d tomatoes, 2 spinach leaves and 2-3 basil leaves (depending on size).
    3. 3
      Fold breast over, and secure with toothpicks or skewers (I used 4 toothpicks per breast) Grind rice crackers using a food processor, rolling pin or mortar and pestle until they are the consistency of “normal” breadcrumbs.
    4. 4
      Mix garlic powder, parsely and freshly ground black pepper into rice cracker crumbs.
    5. 5
      Dip the stuffed breasts into beaten egg and coat well with crumbs.
    6. 6
      Bake in a 200c oven for the first 20mins, then turn down to 180c for another 10 mins or until chicken is cooked through.

    Browse Our Top Poultry Recipes

    Ratings & Reviews:

    • on July 11, 2008


      *Delicious* Fantastic chicken. These were quite easy to make and the directions were clear and simple. I added the water with the beaten eggs. I used grated mozzarella and baby spinach leaves as these were all that was available. I also used "Orgran" brand rice crumbs in place of the rice crackers. It was so good to use a recipe that was already suitable to my gluten-free diet. I sprayed the chicken with cooking oil before placing in the oven and they browned up nicely. The fresh basil leaves and semi-dried tomatoes were great additions. My whole family loved these and we will be making again. I rolled my chicken carefully and secured them with two toothpicks per breast roll- then removed the picks prior to serving. I think these would work well to prepare in advance and freeze. Then could be cooked from forzen (allowing extra time of course!). Photo also being posted

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    • on June 21, 2007


      Delicious...I followed the recipe ALMOST completely. I used finely crushed corn flakes for the crumbing, added some fresh garlic too and I drizzled a little melted butter over the chicken before popping them in the oven; they turned a good golden color. Thank you Sarah!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Stuffed Chicken Breast

    Serving Size: 1 (254 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 408.2
    Calories from Fat 154
    Total Fat 17.1 g
    Saturated Fat 5.9 g
    Cholesterol 197.0 mg
    Sodium 647.9 mg
    Total Carbohydrate 21.8 g
    Dietary Fiber 2.6 g
    Sugars 3.5 g
    Protein 40.8 g

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