Go Greek with kalamata olives and artichoke hearts.Add some Italian flair with sun-dried tomatoes, basil, and mozzarella.Make it a Mexican-themed roll-up with a stuffing of sauteed bell peppers and onions, pepper jack cheese, and a sprinkling of taco seasoning on the chicken.You can really stuff the roll-ups with whatever combination of ingredients sounds good to you. Mozzarella Stuffed Chicken Breast, juicy chicken breast filled with mozzarella cheese and mushrooms drizzled with a white wine sauce for a delicious and unforgettable quick meal. For the cheese, I used a mixture of Swiss and fontina. I had some sliced ham and cheese and a bunch of asparagus that needed to be used. I chose the stuffing ingredients for this recipe based on what I had in my fridge. If you have a cooking thermometer, it’s a really useful tool for gauging meat doneness. Lower the oven temp to 350☏, and cook it for about 40 minutes. Chicken breasts stuffed with a mixture of sausage, mushrooms, onion, garlic and blue cheese dressing coated with Creole seasoning, seared and baked. I use the roll-up method for this recipe, but if you’d rather opt for the pocket method, make sure you adjust your cooking time accordingly. My kids love to help with the pounding part of this, which lets me focus on other parts of the meal. This method is a little more labor-intensive but cooks faster and is really tasty and juicy. Then you spread your stuffing over each piece and roll it up. Roll-Up Methodįor this method, you slice each chicken breast in half horizontally and then pound each piece with a meat mallet until it’s ¼ inch thick. The chicken is thicker, so it takes longer to cook through, and there seems to be a lower stuffing-to-chicken ratio in each bite. This method is faster to make than the roll-up method but cooks longer. Then you stuff the pocket with whatever ingredients you’d like to use. In a mixing bowl, combine the cream cheese, Greek yogurt, Parmesan, spinach, garlic clove, red pepper, and remaining salt. There are two main ways to stuff a chicken breast-the pocket method or the roll-up method: Pocket Methodįor this method, you cut a pocket into the side of a chicken breast with a sharp knife, being careful not to cut through to the other side. We all really liked it, and I hope you do too! Different Ways to Stuff a Chicken Breast I didn’t want to bother with breading, though, and I did want to use up some asparagus, so this was the result.
I had some odds and ends in my fridge recently and thought of chicken cordon bleu. But on days when I have a little more time, I like to use chicken breasts to make something different. And I always use the bones to make really good broth for soups. Sometimes I cook it in the slow-cooker, and other times I make a rotisserie-style chicken. I really love the ease of cooking a whole chicken. Different Ways to Stuff a Chicken Breast + −.