Best 2 Vegetable Stuffed Chicken Breasts Recipes
Succulent and tender, these vegetable-stuffed chicken breasts are an explosion of flavor that will tantalize your taste buds. Expertly crafted with a medley of vegetables, herbs, and spices, this dish strikes a perfect balance between health and indulgence. The vibrant colors of the vegetables peeking through the golden-brown chicken crust create an enticing visual display that matches its delectable taste. Whether you're a seasoned home cook or just starting your culinary journey, this recipe has everything you need to impress your family and friends. With step-by-step instructions and a detailed ingredient list, you'll be whipping up this culinary masterpiece in no time. So gather your ingredients, preheat your oven, and prepare to embark on a delightful culinary adventure.
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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.
VEGETABLE STUFFED CHICKEN BREASTS
Jazz up your chicken by filling it with cheesy cauliflower and topping it with crunchy panko bread crumbs!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 3
Number Of Ingredients 5
Steps:
- Heat oven to 375° F. Cook cauliflower as directed on box; stir in pepper.
- Place chicken breasts flat on cutting surface. Cut lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Spoon one-third of the cauliflower mixture into each chicken breast. Place chicken breasts on ungreased cookie sheet. Brush chicken with lemon juice; sprinkle each with slightly less than 2 tablespoons bread crumbs.
- Bake 30 to 35 minutes or until juice of chicken is clear when center of thickest part is cut.
Nutrition Facts : Calories 270, Carbohydrate 13 g, Cholesterol 85 mg, Fiber 1 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 0 g, TransFat 0 g
Tips:
- To easily butterfly the chicken breasts, place them between two pieces of plastic wrap and pound them with a meat mallet or rolling pin until they are about 1/4-inch thick.
- For a vegetarian stuffing, omit the chicken and add extra vegetables, such as chopped mushrooms, zucchini, or eggplant.
- To make the stuffing ahead of time, prepare it up to 2 days in advance and store it in an airtight container in the refrigerator.
- If you don't have toothpicks, you can use small metal skewers to secure the chicken breasts closed.
- For a crispy crust, brush the chicken breasts with melted butter or olive oil before baking.
- Serve the chicken breasts with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Vegetable-stuffed chicken breasts are a delicious and healthy meal that can be easily prepared at home. With a variety of stuffing options to choose from, this dish can be tailored to your own personal taste. So next time you're looking for a quick and easy weeknight meal, give vegetable-stuffed chicken breasts a try.
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