Elegant Stuffed Chicken Breast

"This is an easy recipe, simple to make - wonderful for the family and elegant enough to serve for company. You can prepare it ahead, just wait to sprinkle on the crumbs until just befor popping it in the oven. Panko crumbs are best but you may sub fresh bread crumbs. You may double this recipe. You will not need to double the soy/honey glaze as there will be enough to paint the breasts"
 
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photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1hr
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Preheat oven to 375°F.
  • After defrosting and squeezing the spinach add the garlic & nutmeg, mix well, set aside.
  • In a small sauce pan mix together the Soy, honey, chili flakes and cornstarch heat to boiling. Set aside to cool.
  • Cut a pocket in each of the chicken breasts and place a wedge of cheese in it, add 2 oz of the spinach mixture, Sprinkle with pepper. Close the breast and place the breast on a lightly oiled oven proof pan.
  • Paint the top of the breasts with the soy/honey glaze, do not bother to paint under the breasts.
  • Sprinkle with the Panko crumbs.
  • Bake in 375F oven for apprx 25 minutes or until golden and breasts are cooked through.

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Reviews

  1. NELady
    Made for RSC #13 - Really enjoyed this chicken dish. Stuffing chicken is always a challenge for me, so some of the insides spilled out (which is fine and totally my own ineptitude). I followed the recipe as written. I could take or leave the cheese. Good flavors, great idea for using the secret ingredients!
     
  2. AcadiaTwo
    Such a delicious chicken dish that we all scarfed down. Just in the nick of time I was able to take a photo before the last piece was gone. Loved the crispy addition of the panko bread crumbs with the creamy Laughing Cow cheese! This is definitely a keeper!
     
  3. pamela t.
    We liked the presentation of this dish and loved the use of panko. I did put panko and all sides of the chicken as I wanted the crunch and put the glaze on all sides of the chicken which I think made more sense and gave more flavor. I liked the cheese but didn't love it. Thanks for the nice and beautiful recipe.
     
  4. Zurie
    Reviewed for RSC #13. This was really good! I added a pinch of sea salt to the spinach filling. The quantities worked well for the 2 breasts I used. Pity, but I haven't seen Panko crumbs in the shops, so used dried breadcrumbs. If this had not been a contest recipe, I'd probably have added finely chopped parsley to the spinach. Also maybe more honey plus a squeeze of lime and some ginger to the glaze. But these would have been personal tweaks, and I made the recipe as written. As happens with me, I did not manage to close the breasts properly, and some filling cooked out, but that was my clumsiness. Thank you chef, for a very nice main dish!
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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