Best 4 Stuffed Chicken Breasts W Berry Sauce Corn Flake Breading Recipes
Indulge in a culinary symphony of flavors with our remarkable Stuffed Chicken Breasts with Berry Sauce and Corn Flake Breading, a dish that elevates the classic comfort food to an unforgettable dining experience. Savor the succulent chicken breasts, generously filled with a flavorful blend of spinach, artichoke hearts, sun-dried tomatoes, and a touch of Parmesan cheese, all wrapped in a crispy golden brown crust made from crushed corn flakes. The sweet and tangy berry sauce, prepared with a medley of fresh berries, white wine, and honey, adds a vibrant layer of taste that perfectly complements the savory chicken. Dive into the accompanying recipes for mouthwatering Corn Flake Breaded Chicken Tenders, ideal for a quick and delicious snack or party appetizer. Delight in the crispy crunch of the corn flake coating enveloping tender chicken morsels, accompanied by a zesty dipping sauce of your choice. And for a satisfying side dish, explore the recipe for Cornflake Crusted Corn on the Cob, where juicy corn cobs are coated in a flavorful mixture of corn flakes, Parmesan cheese, and herbs, resulting in a delightful combination of textures and flavors.
Here are our top 4 tried and tested recipes!
STUFFING STUFFED CHICKEN BREASTS
I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
STUFFED CHICKEN BREASTS WITH CORNBREAD DRESSING
This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!
Provided by carina
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
- Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
- Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 26.4 g, Cholesterol 138.4 mg, Fat 14.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.7 g, Sodium 946.5 mg, Sugar 4.1 g
SPICY KALE AND CORN STUFFED CHICKEN BREASTS
Superfood kale and sweet corn create a duo rich in vitamin A. The pepper jack cheese adds tons of spice while binding the stuffing for the chicken. If spicy's not your thing, try Monterey Jack or Havarti cheese instead for creamy without the heat.
Provided by Food Network Kitchen
Categories main-dish
Time 34m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.
- Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.
- Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
- Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.
STUFFED CHICKEN BREASTS W-BERRY SAUCE & CORN FLAKE BREADING
This recipe is from one of my favourite cook books, Cooking for the Rushed. As first I turned up my nose at this dish but was pleasantly surprized at how much I enjoyed the flavours & textures.
Provided by Mustang Sally 54269
Categories Chicken Breast
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- In a small pot, oven medium heat, add berries & sugar.
- In a small cup, combine in this order; cornstarch, gradually stir in water, lemon juice & cinnamon. Stir until smooth & add mixture to berries. Continue stirring until mixture is bubbly & slightly thickened, then remove from heat & let stand.
- In a medium pot, combine contents according to stuffing package directions (we omit the butter). Add brown sugar to the pot; stir well, cover & remove from heat.
- In a light greased 9 x 13" baking dish, make 8 mounds of stuffing. Place 1 piece of chicken on each mound of stuffing. Sprinkle the tops with Mrs. Dash & pepper. Cover with corn flake crumbs.
- Cook for 45 minutes.
Nutrition Facts : Calories 357.8, Fat 2.9, SaturatedFat 0.7, Cholesterol 68.7, Sodium 563.8, Carbohydrate 51.3, Fiber 3.1, Sugar 24.7, Protein 31
Tips:
- Brining the chicken breasts for at least 30 minutes before cooking helps to keep them moist and flavorful.
- Using a meat mallet or rolling pin to pound the chicken breasts to an even thickness helps them to cook evenly.
- To prevent the chicken from drying out, cook it over medium heat and do not overcook it.
- Making the berry sauce ahead of time allows the flavors to meld and develop.
- Using fresh berries in the berry sauce gives it a brighter, more vibrant flavor.
Conclusion:
This recipe for stuffed chicken breasts with berry sauce is a delicious and impressive dish that is perfect for a special occasion. The chicken breasts are juicy and flavorful, and the berry sauce is sweet and tart. The cornflake breading adds a crunchy texture to the chicken. This dish is sure to be a hit with your family and friends.
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