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
Chicken Parmesan: Combine breadcrumbs, cheese and parsley.<
Cover and keep warm.
Chicken Parmesan:.
Bring 2 to 3
egrees C).
Place the chicken breasts between two sheets of
1. Heat oven to 375 degrees.
2. Coat chicken with cheese mixture as directed on pkg.; place on large baking sheet sprayed with cooking spray.
3.Bake 35-37 min. or until chicken is done. Meanwhile, heat marinara sauce.
4. Serve chicken with sauce.
fit all of the stuffed chicken breasts in a single layer
he thickest side of each chicken breast; fill with 1/4
Prepare chicken breasts by cutting a slit or flap in the largest part of the breast.
Mix all filling ingredients and spoon into chicken breast.
Place stuffed chicken breasts into a glass 9x13 inch pan.
Sprinkle with bread crumb mixture and parmesan cheese.
Bake at 400 degrees for 30 minutes or until chicken is cooked through.
Pound chicken breasts to an even 1/
Trim the chicken breasts. Slice each breast in
Turn inside part of chicken breast facing up. Combine shrimp,
ll the way through. Open chicken breast. Cover with plastic wrap
nto the center of each chicken breast by inserting the tip
n spinach mixture.
Place chicken breasts skin side up on
ngredients in a bowl.
Chicken:Butterfly thickest section to create
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