Best 6 Rolled Chicken Breasts With Vegetable Stuffing Recipes
Indulge in a culinary journey with our delectable Rolled Chicken Breasts with Vegetable Stuffing, a dish that tantalizes taste buds with its savory flavors and vibrant colors. This recipe combines the succulent texture of chicken breasts with a vibrant vegetable stuffing, all enveloped in a golden-brown crust. As the chicken roasts, the stuffing absorbs the chicken's natural juices, creating a moist and flavorful filling. Discover a harmonious blend of vegetables, herbs, and spices that complement the chicken perfectly. This main course is not only a feast for the senses but also a nutritious and wholesome meal.
In addition to the Rolled Chicken Breasts with Vegetable Stuffing, this article offers a collection of other enticing recipes that cater to diverse culinary preferences. Embark on a culinary adventure with Chicken and Vegetable Pie, a classic dish that combines tender chicken, crisp vegetables, and a flaky crust. For a lighter option, try the flavorful Chicken and Vegetable Stir-Fry, a quick and easy meal packed with vibrant vegetables and succulent chicken. And for those who love the taste of the sea, the Fish and Vegetable En Papillote offers a delicate and healthy dish cooked in parchment paper, preserving the natural flavors of the fish and vegetables.
STOVE TOP STUFFED CHICKEN ROLLS
Roll up to the table with a stuffed chicken recipe! Stuffing mix and more roll into STOVE TOP Stuffed Chicken for a tasty stuffed chicken recipe.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs.
- Place chicken, top sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each chicken breast; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.
- Mix soup and milk; pour over chicken. Sprinkle with paprika.
- Bake 25 to 30 min. or until chicken is done (165°F).
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 920 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 4 g, Protein 32 g
STUFFED CHICKEN ROLLS
Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. -Jean Sherwood, Kenneth City, Florida
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 525 calories, Fat 26g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 914mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 60g protein.
VEGETABLE STUFFED CHICKEN ROLLS
"I've been making this pretty, festive-looking dish for years and people often ask for the recipe. Convenient for company, it can be made ahead of time right up to the point of dusting with flour and browning." -Virgina Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Place dried tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain, reserving 1/2 cup water; chop tomatoes and set aside., Flatten chicken to 1/4-in. thickness; sprinkle with rosemary, pepper and salt. In a small bowl, combine the spinach, raisins, cream cheese, pine nuts and sun-dried tomatoes. Spread 1/4 cup spinach mixture over each chicken breast. Roll up and secure with toothpicks. Place flour in a shallow bowl; coat chicken with flour., In a large nonstick skillet coated with cooking spray over medium heat, brown chicken in oil. Add the broth, basil, garlic and reserved water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 170°., Combine cornstarch and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes; heat through. Discard toothpicks.
Nutrition Facts : Calories 226 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 512mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
ROLLED CHICKEN BREASTS WITH VEGETABLE STUFFING
Steps:
- FOR STUFFING: Cook bacon in large skillet over medium heat until fat begins to render, about 6 minutes. Add butter and next 6 ingredients. Cover, reduce heat to medium-low and cook until vegetables are tender, stirring occasionally, about 12 minutes. Mix in parsley and thyme; season with salt and pepper. Cool. FOR CHICKEN: Pound out each chicken breast between sheets of plastic wrap to 6x5-inch rectangle. Sprinkle with salt and pepper. Place 1/6 of stuffing (about 1/3 cup) in center of each. Roll up chicken, enclosing stuffing; tie roulades with kitchen string to secure. (Can be made 2 hours ahead. Cover; chill.) Preheat oven to 400. Melt butter with oil in large ovenproof skillet over medium-high heat. Add chicken and saute until brown on all sides, about 8 minutes. Place skillet in oven and roast chicken until cooked through, about 15 minutes. Transfer chicken to plate and cover with foil. Add cream, broth, and wine to skillet. Boil until sauce thickens enough to coat spoon, about 10 minutes; season to taste with salt and pepper. Cut string off roulades. Cut each crosswise into rounds; fan out rounds on plates. Spoon sauce over and serve.
ROLLED CHICKEN BREASTS WITH VEGETABLE STUFFING
Steps:
- FOR STUFFING Cook bacon in large skillet over medium heat until fat begins to render, about 6 minutes. Add butter and next 6 ingredients. Cover, reduce heat to medium-low and cook until vegetables are tender, stirring occasionally, about 12 minutes. Mix in parsley and thyme; season with salt and pepper. Cool. FOR CHICKEN Pound out each chicken breast between sheets of plastic wrap to 6X5-inch rectangle. Sprinkle with salt and pepper. Place 1/6 of stuffing (about 1/3 cup) in center of each. Roll up chicken, enclosing stuffing; tie roulades with kitchen string to secure. (Can be made 2 hours ahead. Cover; chill.) Preheat oven to 400. Melt butter with oil in large ovenproof skillet over medium-high heat. Add chicken and saute until brown on all sides, about 8 minutes. Place skillet in oven and roast chicken until cooked through, about 15 minutes. Transfer chicken to plate and cover with foil. Add cream, broth and wine to skillet. Boil until sauce thickens enough to coat spoon, about 10 minutes; season to taste with salt and pepper. Cut string off roulades. Cut each crosswise into rounds; fan out rounds on plates. Spoon sauce over and serve.
VEGETABLE STUFFED CHICKEN BREASTS
These really don't need specific quantities. No matter what vegetables you use and in whatamount the rest of the ingredients, they always come out good.
Provided by Mexi-Rosie
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Salt and peper to taste the ckicken breast steaks.
- Stuff eack chicken breast steak with about a heaped tablespoon of your preferred vegetable mix.
- Place a 1/4 inch (more or less according to your taste) thick slice of cream cheese on top of vegetables.
- Roll as for burrito and secure with toothpicks at edges and ends.
- Dip into slightly beaten egg and coat with breadcrums.
- Bake or fry until golden brown.
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you avoid scrambling around and make the cooking process smoother.
- Choose high-quality chicken breasts: Look for breasts that are evenly sized and have a plump, firm texture. Avoid breasts that are thin or have a slimy appearance.
- Use fresh vegetables: Fresh vegetables will give your stuffing the best flavor and texture. If you can't find fresh vegetables, you can use frozen vegetables, but be sure to thaw them completely before using.
- Season the chicken and stuffing generously: Don't be afraid to use plenty of salt and pepper. This will help to enhance the flavor of the chicken and stuffing.
- Cook the chicken until it reaches an internal temperature of 165°F (74°C): This will ensure that the chicken is cooked through and safe to eat.
- Let the chicken rest before carving: This will help the juices redistribute throughout the chicken, making it more tender and flavorful.
Conclusion:
These rolled chicken breasts with vegetable stuffing are a delicious and easy-to-make meal that is perfect for any occasion. The chicken is juicy and flavorful, and the stuffing is packed with vegetables and herbs. This dish is sure to be a hit with your family and friends.
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