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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Mustard-stuffed chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Mustard-stuffed chicken.

Easy
Serves 4
Prep 10 mins
Cook 20 mins

Ingredients

125g ball mozzarella , torn into small pieces
50g strong cheddar , grated
1 tbsp wholegrain mustard
4 skinless boneless chicken breast fillets
8 smoked streaky bacon rashers

Method

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 mins.

Try

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.

Make it veggie

Cheesy baked mushrooms: Heat oven to 180C/fan 160C/gas 4. Mix the mozzarella and cheddar with 1 tbsp pesto, then spoon into the hollows of 4 portobello mushrooms. Place on a baking tray and roast for 15 mins or until the mushrooms are softened and the cheese is bubbling.
 
Nutrition per serving

367 kcalories, protein 49g, carbohydrate 0g, fat 19 g, saturated fat 10g, fibre 0g, salt 1.93 g

Recipe from Good Food magazine, November 2007.

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian stuffed chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian stuffed chicken.

Chicken recipes are always among the most searched-for on bbcgoodfood.com, so the cookery team came up with this quick and easy supper dish specially

Easy
Serves 4
Prep 5 mins
Cook 20 mins
Gluten-free

Ingredients

2 tbsp chopped olives or sundried tomatoes - whatever you've got
1 garlic clove , crushed
½ tsp dried mixed herbs
200g tub full-fat soft cheese
4 plump boneless, skinless chicken breasts
4 ripe tomatoes , sliced
olive oil , for drizzling

Method

Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.

Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.

Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.

Try

Tip

To vary this recipe, you can swap the soft cheese for a soft garlic and herb cheese.

Nutrition per serving

332 kcalories, protein 37g, carbohydrate 5g, fat 18 g, saturated fat 9g, fibre 0g, sugar 4g, salt 1.17 g

Recipe from Good Food magazine, March 2009.

More Chicken Recipes:      

Creamy pesto chicken with roasted tomatoes
Pan-fried chicken in mushroom sauce
Chicken noodle soup
One-pot chicken chasseur
Mustard-stuffed chicken
Posh chicken nuggets

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spinach and Mushroom Stuffed Chicken Breasts Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spinach and Mushroom Stuffed Chicken Breasts.

Total Time: 35 min
Prep 15 min
Cook 20 min

Yield: 4 servings
Level: Intermediate

Ingredients

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil

Sauce:

2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Directions

Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.

Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.

Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.

Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Tool Shop  

More Chicken Recipes:

Chicken Enchiladas
Mexican Lasagna
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Cumin Grilled Chicken Breasts
15-Minute Marinated Chicken
Pineapple Chicken Fajitas

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Garlic & Basil Stuffed Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Garlic & Basil Stuffed Chicken.

Cooking Time 20 minutes

Ingredients (serves 4)

60g butter, at room temperature
1 garlic clove, crushed
2 tbs finely shredded fresh basil
4 (about 200g each) single chicken breast fillets
25g (1/4 cup) dried (packaged) breadcrumbs
1 tbs olive oil
Sauteed peas, bacon & leek (see related recipe), to serve

Method

1. Preheat oven to 180°C. Place the butter, garlic and basil in a small bowl, and stir to combine. Use a small sharp knife to cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Divide the butter mixture into 4 equal portions. Spread each chicken pocket with a portion of butter mixture.
  
2. Place the breadcrumbs on a plate. Dip the chicken into the breadcrumbs, pressing firmly to coat. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 2-3 minutes each side or until golden. Transfer to a baking tray. Bake in preheated oven for 10 minutes or until cooked through.
  
3. Divide the chicken among serving plates and drizzle with any pan juices. Serve immediately with the sauteed peas, bacon & leek.

Source
Good Taste - August 2005, Page 50
Recipe by Michelle Southan

More Chicken Recipes: 

Stuffed Chicken with Chargrilled Capsicum
Indian Chicken with Currant & Almond Pilaf
Indian Chicken Curry with Chickpeas and Spinach
Indian Chicken Curry with Cashews
South Indian Chicken Curry
Indian Chicken Curry

Save and Share Garlic & Basil Stuffed Chicken Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Stuffed Chicken with Chargrilled Capsicum Recipe. Enjoy our collection of quick & easy recipes and learn how to make Stuffed Chicken with Chargrilled Capsicum.

These little parcels are like Christmas stockings - stuffed full of goodies.

Preparation Time 45 minutes
Cooking Time 80 minutes

Ingredients (serves 10)

3 red capsicums
1 tbs olive oil
2 bacon rashers, rind removed, finely chopped
30g butter
1 brown onion, finely chopped
2 garlic cloves, finely chopped
140g (2 cups) fresh breadcrumbs (made from day-old bread)
5 marinated green olives, pitted, finely chopped
1 lemon, rind finely grated
2 tbs chopped fresh continental parsley
5 single chicken breast fillets

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Brush the capsicums with half the oil. Bake, turning occasionally, for 45 minutes or until the skin is charred and blistered. Place in a plastic bag and set aside to cool. Peel and seed the capsicums. Cut into 2cm-thick strips.
  
2. Cook the bacon in a non-stick frying pan over medium-high heat, stirring occasionally, for 3-4 minutes or until golden. Transfer to a bowl. Reduce heat to medium. Add the butter and onion to the pan and cook for 3-4 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic. Add the onion mixture, breadcrumbs, olive, lemon rind and chopped parsley to the bacon. Season with salt and pepper. Mix to combine.
  
3. Starting from the thick end, cut each chicken breast in half horizontally, keeping the tenderloin attached to one half. Place 1 piece of chicken between 2 sheets of plastic wrap. Use a rolling pin to gently pound until 1cm thick. Repeat with the remaining chicken. Top each with some capsicum and 2 tablespoons of breadcrumb mixture. Roll up to enclose filling. Use unwaxed white kitchen string to tie each roll at 2cm intervals to secure.
  
4. Preheat oven to 200°C. heat remaining oil in a large frying pan over high heat. Cook half the chicken, turning occasionally, for 3-4 minutes or until golden.transfer to a baking tray. Repeat with remaining chicken. Bake for 15 minutes or until cooked through.

Notes
Cook's tip: Keep the tenderloin (the small strip of chicken) attached so each chicken half is the same thickness.

Source
Good Taste - December 2009, Page 124
Recipe by Gemma Luongo

More Chicken Recipes: 

Indian Chicken with Currant & Almond Pilaf
Indian Chicken Curry with Chickpeas and Spinach
Indian Chicken Curry with Cashews
South Indian Chicken Curry
Indian Chicken Curry
Indian Chicken Burger

Save and Share Stuffed Chicken with Chargrilled Capsicum Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.