Best 4 Stuffed Rolled Chicken Breasts Recipes

STUFFED CHICKEN ROLLS

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°.

STUFFED CHICKEN BREASTS

Steps:

• With a slender knife cut a 3-inch pocket along length of thickest side of chicken (or have a butcher do this for you). In a mixing bowl combine the cheese with chopped herbs of your choice and season to taste with salt and pepper. Stuff a quarter of this mixture into each pocket and secure pocket with toothpicks.
• Season the outside with salt and pepper. Heat the olive oil in a non-stick pan and saute the chicken, skin side down for 5 to 6 minutes over moderate heat. Turn over and cook for 5 minutes longer or until chicken is cooked through. Remove toothpicks and serve over the salad.
• Variation: instead of the cheese and herbs, stuff each chicken breast with about 2 to 4 tablespoons of another mixture which might include one or several ingredients such as slivered roasted peppers, pitted good black olives, sun-dried tomatoes, capers, anchovies, hot chilis, or other cheeses such as Mozzarella or Fontina.

STUFFED ROLLED CHICKEN BREASTS

Steps:

• Preheat the oven to 425f, gas mark 7.
• Slice each chicken breast laterally, so you end up with 8 thin pieces approx 3 inches wide and 8 inches long, about 1/2 inch thick.
• Dry each piece of chicken in the plain flour, and set aside.
• Cut the mushrooms, pepper, leek and tomatoes into thin strips. Add half the olive oil and mix together until well coated. Divide this mix into 4.
• Take 4 of the bacon rashers, and roll each one around one quarter of the mix ensuring you have tightly rolled parcels.
• Then tightly roll a piece of chicken around each of the bacon rolls, followed by a 2nd rasher of bacon and then the 2nd chicken piece.
• Brush with the milk, roll in the breadcrumbs and sprinkle over the parmesan.
• Place on a baking tray and place in the oven for 20 minutes.
• Serve with your favourite veggies!

STOVE TOP STUFFED CHICKEN ROLLS

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).