FOR THE STUFFED CHICKEN ~ Preheat oven to 350 degrees
t a pocket into each chicken breast.
Rub 2 garlic
b>Stuffed Chicken: Smear 1/2 teaspoon garlic on rough side of each chicken
n thick side of each chicken breast.
Spoon about 2
Trim the chicken breasts. Slice each breast in
ll the way through. Open chicken breast. Cover with plastic wrap
nto the center of each chicken breast by inserting the tip
Heat oven to 200C/fan 180C/gas 6.
Mix the cheeses and mustard together.
Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.
Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 minutes.
Tip:If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.
Stuff chicken pockets with cheese, sage and tomatoes then wrap 2 slices of pancetta around each chicken breast.
Oil a large frying pan and place over medium-high heat. Working in batches, cook stuffed chicken breasts until cooked through.
Toss arugula with reserved tomato oil and season to taste. Serve with chicken breasts.
sharp knife, cut each chicken breast horizontaly on the thickest
nd stir in rice. Place chicken breasts, skin side down, and
Wash and dry chicken cutlets, season with salt and
Skin and trim the chicken breasts.
Pound out until thin. Grate the cheeses and mix together.
Cover your palm with the cheese mixture.
Add 2 to 3 mushrooms with some scallions.
Place another handful of the cheese mixture on top and form into a ball until firm.
Wrap the chicken around the cheese ball (use toothpicks if needed).
Flour, egg wash and pack firmly with the bread crumbs.
Bake in a buttered platter for 13 to 17 minutes at 450\u00b0.
Good luck!
egrees C).
Place the chicken breasts between two sheets of
Soak chicken gravy in stuffing until moist and soft, about 1/2 hour.
In 9-inch greased pie plate, spoon stuffing all around. Arrange chicken over stuffing; press lightly.
Combine sugar, margarine and mustard; spread evenly over chicken.
Bake at 400\u00b0 for 30 minutes until chicken is no longer pink.
Remove bones from chicken breasts; place breasts, skin side down, and pound until thin.
Prepare stuffing mix according to directions on package.
Put about 2 tablespoons of stuffing on each piece of chicken and fold sides and ends over.
Place, seam side down, in baking dish.
Spread soup over the top of the chicken.
Bake at 375\u00b0 for 40 minutes.
(No salt is needed in this recipe.) Serves 4 to 6.
Preheat oven to 350\u00b0.
Make stuffing as directed on package for four servings. Wash and pat dry chicken breasts.
Put a small ball of stuffing in center of each breast.
Wrap meat around. Secure at the bottom with a toothpick if necessary.
Cover tops of breasts lightly with olive oil and sprinkle spices over breasts. Cook uncovered for 40 minutes or until done.
Good with gravy and mashed potatoes.
o fit all of the stuffed chicken breasts in a single layer
preheat oven to 450.
Spray baking dish with non stick spray.
wash and dry chicken cutlets.
combine cream cheese, cheddar, scallions, jalapeno, and bacon.
lay 2 T cheese mix on each cutlet.
loosely roll each cutlet and secure ends with a toothpick.
combine juice, oil, salt, and pepper.
dip chicken in juice mixture.
roll chicken in crumbs.
place seam side down in baking dish.
lightly spray chicken with olive oil pam.
bake 22-25 mins.
best.
Place one chicken breast between a large