3 Stuffed Chicken Breast Recipes

Stuffed chicken breasts make an elegant entrée that work equally well for a weeknight dinner or for company. Stuffing a chicken breast enhances the flavor, making chicken even more delicious.

Chicken Breasts Stuffed With Spinach and Feta

Thinly pounded chicken breast meat is rolled around a garlicky feta and spinach filling.

Serves 4

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, diced
• 3 cloves garlic, minced
• 9 ounces baby spinach, raw
• Juice and zest from one lemon
• 1/2 cup feta cheese
• 1/2 cup ricotta cheese
• 4 (6 ounce) chicken breasts
• Sea salt and fresh cracked black pepper

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Spray a baking sheet with nonstick cooking spray or line it with parchment.
2. In a large sauté pan over medium-high heat, heat olive oil until it shimmers.
3. Add the onions and cook until soft, about six minutes.
4. Add the garlic and cook until it is fragrant, about 30 seconds.
5. Add the spinach and sauté until it begins to wilt, two to three minutes.
6. Add lemon juice and lemon zest. Cook, stirring frequently, until the liquid absorbs, two to three minutes.
7. Remove from heat and set aside to cool slightly.
8. In a small bowl, combine the feta and ricotta cheeses, stirring well. Set aside.
9. Place the each piece of chicken between two sheets of plastic and pound it until it reaches 1/2 inch thickness. Season each piece well with salt and pepper.
10. Stir the spinach mixture into the cheese mixture and spread on the chicken. Fold the chicken around the filling. Place on the prepared baking sheet. Season the outside of the rolls with salt and pepper.
11. Bake in the preheated oven until the chicken cooks completely, 25 to 35 minutes.

Mushroom and Kale Stuffed Breasts

While these chicken breasts finish baking in the oven, make a batch of brown mushroom sauce to spoon over the chicken.

Serves 4

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, diced
• 1/2 pound button mushrooms, sliced
• 1 tablespoon chopped, fresh thyme
• 1 bunch kale, stems removed and chopped
• 1/2 cup dry white wine
• Sea salt
• Fresh cracked black pepper
• 4 (4 to 6 ounce) chicken breasts

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Spray a baking sheet with nonstick cooking spray or line it with parchment.
2. In a large sauté pan, heat oil on medium-high until it shimmers.
3. Add onion and cook until it softens, about five minutes.
4. Add mushrooms, thyme, and kale and cook until mushrooms release their liquid and soften, six to seven minutes.
5. Add white wine and cook until kale softens and wine reduces to about two tablespoons, about five minutes.
6. Season to taste with salt and pepper. Remove from heat and set aside.
7. Place chicken breasts between two pieces of plastic wrap and pound until they are 1/2 inch thick.
8. Divided kale and mushroom mixture among the chicken breasts and wrap chicken around the filling.
9. Season the outside of the chicken with salt and pepper.
10. Place on the baking sheet and bake until chicken is cooked, about 25 to 35 minutes.
11. Slice thickly before serving, topping with the mushroom sauce if desired.

Chicken With Pancetta Sage Stuffing

Stuffing chicken breasts with a bread, pancetta, and sage stuffing is a great way to enjoy the flavors of Thanksgiving during the rest of the year.

Serves 6

Ingredients

• 2 tablespoons olive oil
• 8 ounces pancetta, diced
• 1 onion, diced
• 1 stalk celery, diced
• 1 carrot, diced
• 2 cloves garlic
• 2 cups chicken broth
• 6 cups stale bread, slightly dried and cut into cubes (or 6 cups stuffing mix)
• 2 teaspoons dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh cracked black pepper
• 6 (4 to 6 ounce) chicken breasts

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Spray a large baking sheet with non-stick cooking spray or line it with parchment.
2. In a large sauté pan, heat olive oil on medium-high until it shimmers. Add the pancetta and cook, stirring frequently, until it is brown and crisp, about five minutes. Remove the pancetta from the oil with a slotted spoon and set it aside.
3. In the fat left in the pan, cook the onion, carrot, and celery, stirring occasionally, until the vegetables are soft and begin to brown, about five minutes.
4. Add the garlic and cook, stirring constantly, until it is fragrant, about 30 seconds.
5. Add the chicken broth, scraping any browned bits from the bottom of the pan with the side of the spoon. Cook until broth simmers, and then remove it from the heat.
6. Place bread cubes, cooked pancetta, sage, thyme, salt, and pepper in a large bowl and toss to combine. Pour the stock and vegetables over the bread. Stir until well mixed. Add a little chicken broth if necessary to make the stuffing moister. Set aside to cool slightly.
7. Place the chicken breasts between two pieces of plastic. Pound the breasts to about 1/2 inch thickness.
8. Divide the stuffing up amongst the breasts and fold the breast around it. Season the outside of the chicken with salt and pepper.
9. Place on the prepared baking sheet with the stuffing side down and bake in the preheated oven until chicken is cooked, about 25 to 35 minutes.
10. Allow breasts to cool to warm and slice into medallions before serving.

A Delicious Meal

As you can see, the above recipes come together relatively quickly - in about an hour or less. When served with a simple salad or some steamed vegetables, these recipes make delicious meals.