Stuffed chicken breasts
Discussion
Fancy something a bit different to sandwiches and such like for dinner this week and just wondered if anybody has any nice receipes for stuffed chicken breasts (stuffed with cream cheese as a preference) and also whether these can be eaten cold - I'm assuming heating them up in a microwave would be a no-no?
Stuffed chicken breasts are lovely. Leftovers, sliced fairly thinly taste great on sarnies or heated up with pasta/cous cous. Wouldn't eat leftover cooked chicken beyond couple of days in fridge personally.
The secret is to beat them out fairly thin so you can roll plenty of stuffing in. -Then not overcook them...
I tend to lay a couple of slices of parma ham down slightly overlapped, then open up the chicken breast with a knife so it's still in one piece but roughly the same thickness throughout and roughly fits the template of the ham.
Then add a layer of whatever stuffing takes your fancy, roll it up like a swiss-roll, -ham outermost and tie or pin together with cocktail sticks. Roast in a hot oven for 20-30 mins depending on size of chicken breast until just cooked through.
My favourite stuffing is finely chopped onion, garlic and thyme softened down in plenty of butter, then add a decent splash of white wine. When the alcohol's burnt off throw in a few handfuls of breadcrumbs. Add a splash of olive oil if things get a bit dry and finish with a decent squeeze of lemon. But you can stuff with lots of things as long as the stuffing adds a bit of moisture and lots of flavour. Chorizo, smoked ham, sun-dried tomato, spinach and boursin, black pudding, sauteed mushrooms etc etc.
A good sized chicken breast stuffed like this will feed two -you've basically doubled it's volume by stuffing it.
The secret is to beat them out fairly thin so you can roll plenty of stuffing in. -Then not overcook them...
I tend to lay a couple of slices of parma ham down slightly overlapped, then open up the chicken breast with a knife so it's still in one piece but roughly the same thickness throughout and roughly fits the template of the ham.
Then add a layer of whatever stuffing takes your fancy, roll it up like a swiss-roll, -ham outermost and tie or pin together with cocktail sticks. Roast in a hot oven for 20-30 mins depending on size of chicken breast until just cooked through.
My favourite stuffing is finely chopped onion, garlic and thyme softened down in plenty of butter, then add a decent splash of white wine. When the alcohol's burnt off throw in a few handfuls of breadcrumbs. Add a splash of olive oil if things get a bit dry and finish with a decent squeeze of lemon. But you can stuff with lots of things as long as the stuffing adds a bit of moisture and lots of flavour. Chorizo, smoked ham, sun-dried tomato, spinach and boursin, black pudding, sauteed mushrooms etc etc.
A good sized chicken breast stuffed like this will feed two -you've basically doubled it's volume by stuffing it.
Prompted by this thread, I bought some chicken breasts.
Half are going into Chinese curry with parathas (I just today discovered the village shop sells these frozen - result).
The other half are going to be stuffed with caramelised onions and dolcelatte, then wrapped in Parma ham and baked.
Half are going into Chinese curry with parathas (I just today discovered the village shop sells these frozen - result).
The other half are going to be stuffed with caramelised onions and dolcelatte, then wrapped in Parma ham and baked.
My version of stuffing doesn't include beating them and rolling.
Make a slice in the top of the breast (Only small) and use finger to make a pocket. Fill with Philadelphia (or stuffing of choice), rub excess philadelphia over the breast, add bbq sauce and wrap. I like Bacon.
Fry quickly to add colour to the bacon, in the oven in a dish then to cook.
I love it.
Make a slice in the top of the breast (Only small) and use finger to make a pocket. Fill with Philadelphia (or stuffing of choice), rub excess philadelphia over the breast, add bbq sauce and wrap. I like Bacon.
Fry quickly to add colour to the bacon, in the oven in a dish then to cook.
I love it.
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