How do YOU make your stuffed chicken breast??

posted 3 years ago in Cooking
Post # 5
3394 posts
Sugar bee
  • Wedding: April 2014

@BellaDee:  I don’t really make a “stuffed” chicken breast, but I do make a chicken breast rolled up with stuff in the middle. Since I feel like commenting I’m gonna say that counts, lol. I pound out a chicken breast to like 1/4in. They I layer provolone, proscuitto, spinach, match stick carrots, and marinated atrichoke hearts (quartered and I can usually only fit 3) Take said flat breast with filling, roll up (usually the two sides just meet) and tie with cooking twine. I just dust them with flour or if I’m really looking to be a pain in my own arse I’ll dredge them. I don’t use any egg wash, but then I don’t want it to be crispy in the end, so maybe that’s the difference. I fry them to brown, quickly, then add some chicken stock and more atrichoke hearts (cause I LOVE them) and simmer, covered on low-medium.

Post # 7
819 posts
Busy bee
  • Wedding: October 2009

@BellaDee:  I don’t use any bread crumbs for my stuffed chicken breasts. I first cut a little pocket in the middle of the breast then slather them in olive oil. I use chopped spinach, cream cheese and mozzerella mixture and stuff that in the chicken breast (sometimes with onion). So yummy!! The olive oil keeps the moisture in the chicken breasts.

Post # 8
5222 posts
Bee Keeper

@jadlnc:  That sounds amazing! I was attempting Chicken Cordon Bleu once with my old roomate and we used a hammer to beat out the chicken and then dental floss instead of twine to tie it up. It was an interesting meal to say the least, yours sounds much better 🙂

Post # 9
2627 posts
Sugar bee
  • Wedding: November 1999

I agree that no breadcrumbs is necessary.

I butterfly and pount it out and then roll or fold it back up. Butterflying it at a minimum (rather than slicing in half) really allows for more stuffing to chicken ration and its more tender.

Try adding some sauteed onions and garlic to layers if you want to spruce it up a little.  I would make sure your broccoli is diced quite fine. A good stuffing is more like stuffing and less like crudite. You want to be able to get all the flavors in one bite.

Also season the chicken with salt and peper on the inside and out before you stuff/roll.


Post # 12
9412 posts
Buzzing Beekeeper

I cut the chicken breast open but leave one side attached. I stuff it with whatever and then close it with a toothpick. I also coat the chicken with oil olive and spices (we love spices). It works for me!

Post # 14
2627 posts
Sugar bee
  • Wedding: November 1999

@BellaDee:  well technically most butterflying is cutting it in half (but not all the way through) but when I do it I use the same tecnique but cut it into thirds which makes it much thinner.

1) lay breast flat

2) abotu 1/3 the way down the breast cut parallel to the board until you near the other end of the chicken lengthwise.

3) open chicken breast

4) reversing the cut direction, cut the chicken until you reach the oppoisite side of the chicken breast

The result is a piece of chicken that opens like a pamphlet.


Post # 15
655 posts
Busy bee
  • Wedding: June 2013

@BellaDee:  I use crushed cornflakes instead of breadcrumbs.  Or flour with spices.  I’ve also heard of fish with crushed salt & vinegar chips.

Post # 16
4576 posts
Honey bee
  • Wedding: September 2014

@BellaDee:  I primarily stick to breadcrumbs, but instead of egg I will use various soups or marinades to make them stick.

As far as stuffing them, I’ve used a variety of different things:

-cheddar cheese and jalapenos

-goat cheese and grapes or cranberries

-mashed potatoes

Pretty much anything I have that goes together is fair game to get stuffed in a chicken breast :-p


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