Best 8 Savory Chicken Breasts Recipes

SAVORY CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
• Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

SAVORY STUFFED CHICKEN BREASTS (SEASONED CREAM CHEESE STUFFING)

Steps:

• Preheat oven to 450. Put the butter in a 9x9 baking pan and put it in there while the oven is warming up.
• Combine the cream cheese, onion, garlic and seasonings. Mix well until blended.
• Pound chicken to about 1/4 inch thickness.
• Spread each piece with 1/4 of the cream cheese mixture, roll up and secure with toothpicks.
• Dip in eggs and roll in cracker crumbs.
• Place in hot butter in baking pan and turn over to coat with butter.
• Bake 25-30 minutes or until cooked through and browned nicely.

SAVORY STUFFED CHICKEN BREASTS

Steps:

• Pound out the chicken breasts between two sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine orange juice, mustard, wine and tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes.
• Preheat oven to 325 degrees. Lay one chicken breast out flat and top with some chopped spinach. In a small bowl mix together cheese, olives, mint and apricots. Roll up the breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 40 minutes until firm.

ELEGANT SAVORY STUFFED CHICKEN BREASTS

Steps:

• Pre-heat the oven to 375 degrees F.
• Butterfly and pound the chicken breasts between 2 sheets of plastic wrap to 1/4 inch.
• Salt and pepper both sides of the chicken.
• Place goat cheese, sun-dried tomatoes or artichokes in the center of each breast.
• Roll the chicken together like an envelope and secure using a few toothpicks.
• Heat 1 teaspoon oil and butter in a nonstick skillet over medium heat.
• Place the chicken in the pan, top side down and brown on all 4 sides (about 2 minutes each side), the chicken firms and holds together quickly making this easy to do.
• Transfer the chicken to a baking dish and bake for 15 minutes.
• When the chicken is cooked through, remove the toothpicks and let rest for 5 minutes before slicing.
• Use the pan to toss whole wheat pasta in the pan drippings, adding a few sun-dried tomatoes and artichoke hearts. Add a little oil from these jars if you need to.

SAVORY STUFFED CHICKEN BREASTS

Steps:

• In a small saucepan, saute the apple, ham, mushrooms and onion in 1 tablespoon oil until onion and apple are tender. Stir in mustard, bread crumbs and lemon-pepper. Flatten chicken breasts to 1/4-in. thickness; top each with the apple mixture. Roll up and secure with toothpicks. Coat with flour., In a skillet, brown chicken in remaining oil. Place in an 8-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until juices run clear. Discard toothpicks.

SIMPLE SAVORY CHICKEN BREASTS (CROCK POT)

Steps:

• To prepare chicken:.
• Rinse chicken breasts. Pat dry with paper towels. Trim off any visible fat. Place half of chicken breasts in 3 or 4 quart slow cooker. Sprinke with half of chicken seasoning. Drizzel with 1 tablespoon vinegar. Add remaining chicken breasts. Sprinkle with remaining seasoning. Drizzle with 1 tablespoon vinegar.
• To cook chicken:.
• Cover and cook on high heat setting 2 1/2 hours or until chicken is cooked through. (NOTE: Do NOT overcook, or chicken will be dry.) Remove chicken to platter. Discard liquid in slow cooker. Drizzle remaining 2 tablespoons vinegar over chicken.
• Cook's note:.
• If you have leftovers or prefer to use chicken for a later purpose, let meat cool, then wrap well and refrigerate for up to 3 days or freeze for up to 3 months.

SAVORY BAKED CHICKEN BREASTS

Steps:

• Remove skin from chicken breasts, debone if desired.
• Combine sour cream and lemon juice.
• Dip dreasts in this mixture and place in a covered bowl in the refrigerator overnight or at least 4 hours.
• Preheat oven to 325*.
• Combine all seasonings, then mix with bread crumbs.
• Grease 9x13 inch baking pan.
• Dip chicken breasts in crumb mixture to coat all sides.
• Arrange in baking pan.
• Drizzle melted butter over top.
• Cover with foil and bake for 2 hours.
• Remove foil and bake additonal 30 minute to brown.

~ SAVORY SPINACH FILLED CHICKEN BREASTS ~

Steps:

• 1. In a medium skillet over medium heat, add 1 tablespoon oil and saute garlic, spinach, salt, pepper and red pepper flakes - just until spinach is wilted. Remove from heat and let cool for a few minutes. Once cool, stir in cheese spread, almonds, bread crumbs
• 2. Cut a deep slit into each breast on the thickest side of meat. Stuff each breast evenly with spinach mixture and secure with toothpicks. Beat egg on a paper plate. Add crumbs to another and mix in garlic pepper salt. Heat 2 tablespoons olive oil in a large skillet over medium heat. Dip breast into egg, making sure both sides are coated, let excess egg drip off, then coat evenly in bread crumbs.
• 3. Place chicken in heated oil. Cook on that side for roughly 10 minutes, using fork to move chicken around to all sides to make sure all is cooked. Turn over and continue cooking on that side. Moving chicken to all sides, making sure all edges are browned. About 10 more minutes. Note: Just to make sure it was cooked completely through - I removed the browned chicken and placed on a microwave safe plate and microwaved for another 2 minutes. Cut one into and make sure there is no pink remaining. Or you could place them in the oven and bake for another 15 minutes, just to be safe. Mine were done with just the few minutes in the microwave. It will depend how thick your breasts are.
• 4. Remove picks and serve immediately with your favorite sides. I just served with saffron rice and green beans. Delicious!