Scrumptious Stuffed Chicken Breasts
Circle B Kitchen
Here is a step-by-step guide for stuffing chicken breasts. You may use any stuffing you like, or I have included two of my favorite stuffing recipes below.
1. Make a pocket on the thicker side of each breast: Using a sharp knife, cut into the breast about ½ inch from one end. Create a pocket, slicing to within about ¼ inch of the other side.
2. Stuff each breast with some filling, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket.
3. Line up three wide shallow dishes. Fill the first with ¾ cup flour. In the second, whisk 2 large eggs, and in the the third, 1 ½ cups fresh breadcrumbs mixed with salt and pepper.
4. Season the breasts with salt and pepper. Dredge in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly and then dredge in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set.
5. Heat oven to 350°.
6. Heat 2 to 3 tablespoons of olive oil in large skillet. When the oil is very hot, carefully add the stuffed breasts, two at a time to the pan and cook until golden brown, about 3 minutes per side. Transfer breasts to a foil-lined baking pan that's been coated with cooking spray and bake about 20 minutes.
Fillings for Stuffed Chicken Breasts
Artichoke, Spinach and Goat Cheese:
Makes enough to stuff 4 – 6 chicken breasts
2 T olive oil
1 cup finely chopped shallots (6to 8 medium)
5 oz frozen spinach, thawed, squeezed dry
8 oz canned or frozen artichoke hearts, coarsely chopped
¼ cup dry white wine
3.5 oz fresh goat cheese, crumbled
¼ tsp kosher salt and fresh cracked pepper
Heat olive oil over medium high heat and add the shallots, sautéing until soft, about 8 minutes. Add the wine and cook for 3 to 4 minutes to reduce. Remove from the heat and stir in the artichoke hearts, goat cheese, salt and pepper. Let cool to room temp.
Poblano Chile and Jack Cheese Filling:
Makes enough to stuff 6-8 chicken breasts
2 T olive oil
1 ½ cups ¼-inch dice fresh poblano chiles (about 2 large) (can substitute canned diced chiles)
1 cup of ¼-inch diced red onion (half a medium onion)
2 tsp minced garlic
1 tsp Tabasco sauce
½ tsp ground cumin
¼ tsp kosher salt
fresh black pepper
1 ½ cups grated Monterey Jack cheese
¼ cup chopped fresh cilantro
Heat olive oil over medium high heat and add the chopped chiles and onion. Saute until softened, about 5 to 6 minutes and add the garlic, Tabasco, cumin, salt and pepper. Cook for another few minutes until fragrant, remove from the heat, let cool and add the grated cheese and chopped cilantro.