Philadelphia® stuffed chicken recipe
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- Meat and poultry
- Cuts of chicken
- Chicken breast
- Stuffed chicken breasts
These stuffed chicken breasts are so easy and come out incredibly moist. Enjoy!
45 people made this
- 100g Philadelphia® cream cheese
- 1 garlic clove, crushed
- a few sundried tomatoes, chopped
- 1 teaspoon mixed herbs
- 1 to 2 teaspoons chopped chorizo (optional)
- 2 large chicken breast fillets
- 4 slices prosciutto
- 2 tomatoes, sliced
MethodPrep:20min ›Cook:25min ›Ready in:45min
- Preheat the oven to 180 C / Gas 4.
- In a bowl, combine the cheese, garlic, sun-dried tomatoes, herbs and chorizo (if using).
- Cut a pocket into each chicken breast fillet, take care not to cut all the way through. Stuff the cheese mixture into each chicken breast then wrap each breast quite tightly in two slices of prosciutto. Lay some sliced tomato on top then sprinkle with mixed herbs. Transfer to a lightly oiled baking tray.
- Bake in the preheated oven for 25 minutes or until the chicken is no longer pink in the centre. Remove from the oven and serve.
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Cheese And Mushroom Stuffed Chicken Breast
Rolled, stuffed chicken breast is your ticket to a low-effort but highly impressive dinner. The cheesy mushroom center is wonderful you could also slice up these rolls into individual bites as toothpick appetizers.
Stuffed chicken rolls make a weeknight dinner that’s pretty enough for company
I started making chicken roll-ups on those nights when I would get home from work, look in the refrigerator and discover I had chicken breasts and a little of this and a little of that.
Give me half a bag of spinach, 4 or 5 ounces of Swiss cheese and a few common pantry items — garlic, lemon, olive oil and Worcestershire sauce — and an hour, and I can deliver little stuffed chicken rolls that are pretty enough for company. Slice the rolls open and see a swirl of meat, greens and cheese. I like to serve them with buttery boiled new potatoes, a green salad and, perhaps, a glass of sauvignon blanc.
I think of this prep as roulade-light — a recipe that I don’t have to overthink. It is adaptable, too. Because you can use what’s on hand, this dish kills two birds with one stone: You don’t have to go to the grocery store, and you get to use small portions of ingredients that might otherwise go to waste.
If you have arugula or baby kale, but no spinach, make a substitution. If you’ve got muenster or Monterey jack, but no Swiss, no problem. Not a garlic fan, but you’ve got a shallot or a half of a small sweet onion hanging around, mince that and add.
Many recipes call for pan-frying the rolls to brown the chicken before putting it in the oven. I find if you coat the chicken cutlets with bread crumbs, the crumbs will brown in the oven, giving you a golden finish without the extra step of frying.
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Also, I used to have to slice chicken breasts into thinner cutlets to make these rolls, but these days I can find the thinly sliced chicken breasts ready to go at the grocery. This cuts a few more minutes off the preparation time.
If you do have to slice the breasts, it’s easy to do. Using a sharp chef’s knife, carefully cut through the equator of each breast half. Try to slice evenly so that the breast opens like butterfly wings. Separate the halves into two cutlets and trim away any visible fat.
Antipasto Stuffed Chicken
There's nothing better than good antipasto. Our only qualm with the meat and cheese spread is that it's never a truly satisfying dinner on its own (thought we desperately want it to be!). But by way of Antipasto Grilled Cheese and, now, this stuffed chicken, we've figured it out.
Though the hasselback technique is very easy, know it's not the neatest process ever. Stuff will inevitably spill out of the chicken, and that's what makes it even more delish.
boneless skinless chicken breasts
Freshly ground black pepper
drained and sliced pepperoncini
Freshly chopped parsley, for garnish
- Preheat oven to 400°. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a baking sheet.
- Drizzle olive oil over chicken and season with oregano, garlic powder, salt, and pepper.
- Stuff each chicken breast with ham, salami, provolone, and pepperoncini, then sprinkle with olives and Parmesan.
- Bake until chicken is cooked through and no longer pink, about 25 minutes.
- Garnish with parsley before serving.
Nutrition (per serving): 560 calories, 45 g protein, 6 g carbohydrates, 0 g fiber, 0 g sugar, 40 g fat, 13 g saturated fat, 1880 mg sodium
Italian Stuffed Chicken
Balsamic and herb glazed chicken, stuffed with artichoke, bell pepper, and fennel. This Italian Stuffed Chicken will tickle your taste buds! I love making stuffed chicken. It's always a hit at the dinner table to have a perfectly cooked chicken.
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Balsamic and herb glazed chicken, stuffed with artichoke, bell pepper, and fennel. This Italian Stuffed Chicken will tickle your taste buds!
I love making stuffed chicken. It’s always a hit at the dinner table to have a perfectly cooked chicken breasts stuffed with all sorts of tasty goodness. In this particular version of stuffed chicken, I decided to utilize fennel, a super healthy and underutilized vegetable. Fennel is incredibly flavorful and brings a level of sophistication to this simple dish. Add in some roasted red bell pepper, artichoke, and cheese and you have a killer filling. It’s topped off with a balsamic and garlic glaze.
Are you worried that’s it hard to stuff chicken? Watch the video where I show you how to make it, just like a cooking show! In fact, I’ve given myself my own cooking show on YouTube. You should check it out and subscribe. There’s more than 100 episodes.
How should I cut my chicken so I can stuff it?
If you like this recipe, you may also be interested in these other delicious stuffed chicken recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Four Cheese Bacon Stuffed Smothered Chicken Casserole!
- 6 thin boneless, skinless chicken breasts
- 6 Slices of bacon, cooked and chopped + 6 more for the stuffing
- 1/2 can of cream of chicken or mushroom soup
- Olive Oil for cooking
- 1/2 onion chopped
- 1/4 cup water
- 1/4 red bell pepper ,chopped
- 1 teaspoon butter, melted
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup Mozzarella cheese
- Pre-heat oven to 350.
- Heat 2 tablespoons of the olive oil in a small skillet over medium-high heat, add in only the teaspoon of butter, the chopped bell pepper and the 1/2 chopped onion - allow cook only about 3 minutes until slightly softened, remove from heat and set aside.
- In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon.
- Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer.
- Roll the chicken.
Basil-Stuffed Chicken Breasts
In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain, then coarsely chop the bacon. In a food processor, puree the bacon, basil and garlic to a paste. With the machine on, add the olive oil in a thin stream. Transfer the stuffing to a bowl. Stir in the lemon juice and season with salt.
Make a 1-inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides with salt and pepper.
Put the flour, eggs and bread crumbs in separate shallow bowls. Lightly flour the chicken breasts, shaking off any excess, then dip them in the eggs and coat with the bread crumbs.
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken and cook over moderately high heat until browned and just cooked through, about 3 minutes per side lower the heat if the chicken browns too quickly. Repeat with the remaining butter, oil and chicken. Thickly slice the chicken and serve.
Amazon Find of the Day: OXO SoftWorks Meat Tenderizer
A meat mallet is key when it comes to stuffed chicken dishes: You want that chicken nice and even in thickness before you attempt to roll it up. And our buddies at OXO do not disappoint! This ergonomic tenderizer has both a smooth side for pounding and a ridged side for tenderizing. It’s also dishwasher safe with a no-slip handle, and it has over 650 reviews and a 5-star rating. Plus, it's an Amazon's Choice pick! If there's a gap in your kitchen tool collection where a meat mallet should be, we suggest you add this baby to your cart ASAP.
Asparagus Stuffed Chicken
This isn&rsquot your ordinary chicken recipe, it&rsquos extraordinary! This Low-carb/ Keto-friendly Asparagus Stuffed Chicken is juicy, cheesy, and positively delicious. You can quickly whip up a batch in under 30 minutes, so it&rsquos fantastic for busy evenings.
Eating chicken at our house is always a staple. It can be made with several other ingredients, and you know that it&rsquos going to taste great. It can be sweet or savory. This comforting asparagus stuffed chicken is the perfect meal to make to keep the entire family satisfied.
It&rsquos important to me to not only make meals that taste great, but I also want them to be healthy too. Thankfully, with this chicken and asparagus recipe, we get the best of both worlds.
What You Need To Make Asparagus Stuffed Chicken
- Boneless skinless chicken breasts: Because you are stuffing the chicken, it&rsquos far better to use boneless. You could exchange the breast for boneless thighs, but they aren&rsquot very easy to stuff.
- Extra virgin olive oil: Just a little bit of oil is all you need.
- Seasonings: A combination of garlic powder, paprika, dried thyme, oregano, and salt are the perfect addition to this asparagus stuffed chicken.
- Mozzarella cheese: I love the texture and flavor of mozzarella cheese, but you could also exchange that for any of your favorite melting cheese.
- Asparagus stalks: Trim off the ends of the asparagus for the best results. It&rsquos so tasty, and I can&rsquot wait for you to try it.
- Fresh lemon juice: Right before you serve the chicken and asparagus, give it a drizzle of fresh lemon juice. It takes it to the next level.
How To Make Asparagus Stuffed Chicken
If you have never made a recipe with stuffed chicken breast, this is a great one to start with. It&rsquos simple, and using asparagus makes it easy to work with, even if you are a beginner.
You will need to heat up the oven to 400 degrees F, then start cutting the chicken breasts on a cutting board. You don&rsquot need to cut the entire way through, just 3/4 of the way. You should end up with pockets in each chicken breast.
Next, sprinkle on the garlic powder, paprika, thyme, oregano, and salt onto the chicken breasts. Fill up the boneless chicken breasts with mozzarella slices and pieces of asparagus. I find it&rsquos easiest to secure them with toothpicks, so they don&rsquot come apart as they bake.
Heat up the olive oil in a cast-iron skillet. Use medium-high heat and add the chicken breasts. Cook them for 4-5 minutes on each side, so they are seared and browned lightly.
Remove the skillet from the stove and place it in the oven and bake it for 15 minutes. The chicken should be cooked all the way through and reach 165 degrees F when it&rsquos done.
Take out the toothpicks and add a drizzle or two of fresh lemon juice. Serve and enjoy!
Is Asparagus Stuffed Chicken Healthy?
Of course, this asparagus stuffed chicken is healthy! Asparagus is a nutrient-rich roof that is filled with vitamin A, vitamin C, iron, fiber, folate, and potassium.
Chicken breast is a lean protein that has some useful nutrients too: vitamin B, magnesium, potassium, phosphorus, and zinc.
Serve this healthy chicken with a garden salad and some fresh fruit for even more delicious nutrients.
Is Chicken Stuffed With Asparagus Keto?
Yes, all of the ingredients in this chicken stuffed with asparagus will easily fit into a low carb diet. Mozzarella cheese, chicken breast, asparagus, and seasonings are all keto ingredients.
How Do You Store Asparagus Stuffed Chicken?
Allow the stuffed chicken to cook all the way down after cooking. Then keep it stored in an airtight container for up to 3 days. You can reheat the chicken in the microwave for 1-2 minutes. Once hot, serve, and enjoy.