Stuffed Chicken Breasts are fun to create and serve up. The ingredients that can be used are endless and it adds a little variety to your dishes. They aren't hard to make either. There are several ways to cook them up also.
For this dish I used Zucchini, Orange Bell Pepper and Swiss Cheese to fill the Chicken Breasts with.
Regardless of the Filling, the Cooking times and temperatures when baking are within the same range. I choose to bake these ones as we are in Holiday Recovery mode the next few weeks. Baking is a healthier option to frying and I'll be avoiding breaded foods for a bit.
I will post Ingredient List and Spices used for this dish at the bottom of this post. The first half of the post is HOW to Bake a Stuffed Chicken Breast.
You will need a roasting pan or deep baking dish with a lid.
INSTRUCTIONSWhile you are prepping your chicken, pre-heat your oven to 350 F.
Butterfly the Chicken Breasts, use a mallet to bring the chicken to roughly the same thickness. Don't pound to hard or you will break the flesh.
Place your ingredients in the centre of the chicken, roll the edges together and tie off.Video instruction for tying VIDEO HERE.
I've described this process a few times but the video is easier.
Add a small amount of water or chicken stock, about a 1/4 of a cup, to the bottom of your cooking dish. This keeps the chicken moist as it cooks and prevents burning.Place the stuffed and tied breasts in the baking dish or roaster, place the "open" side down.
Add additional spices and cover.
Place in the oven to cook for 20 to 30 minutes.
BUT ...
~ Check the water level at the 10 minute mark and turn the chicken so the "open" side now faces upwards ~
This will help keep any cheese you may have added from completely melting out of your Chicken Breast.
The initial cooking time helps seal it up, but not always.
Ingredients - Per Breast
4 to 5 Slices Thinly cut Zucchini
4 to 5 Slices Thinly cut Orange Bell Pepper
Grated Swiss Cheese - Approximately 1 TSP per Breast
Spices
NOTE: Use the spices over the whole Chicken Breast, coat the inside and outside. You can use a little Olive Oil while you do this.
A Pinch or less than an 1/8 of a TSP of each:
Basil
Oregano
Thyme
Garlic Powder
Reserve a little to sprinkle over the finished Breast when you place in the baking dish.
Finishing Spices for the Top:
Paprika
Salt
Pepper
Cooking Tip: The Paprika and Pepper add colour to the baked breast. We do eat with our eyes and a "naked" chicken breast is not the most pleasant sight on a dish.
REMEMBER:
Remove the string prior to serving. Untie or cut it away.
For the Side dishes we served up Baked Spaghetti Squash, Sautéed Mushrooms with Onion and Red Bell Pepper.
The Liquid in the bottom of the Roast Pan, I added a sprinkling of Sun-dried Tomatoes too, a little more Chicken Stock, the Liquid left from the Sautéed Mushrooms and Onions and brought it to a boil.
Once it reduced I added the sauce to our end meal for a little extra flavour.
Breaded Pizza Chicken
It's an extra step, more dishes and clean up, but it is a fun way to serve up Stuffed Chicken Breasts as well. Everything in moderation!
Please enjoy!
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