Recipe

Judys Stuffed Chicken Breasts Recipe

Add Step-by-Step Photos	Linda2230 / All my dishes 9 months, 3 weeks ago This dish has a nice blend of herbs and spices. It is my own recipe, one that my family enjoys very much. I served it with red lentils as a side dish and a green salad made with a light vinegrette. You will see these 2 dishes in the background. I... More Prep:45m Cook:60m Servings:6	Linda2230
	chicken that will warm your hear and soul

Stuffing Ingredients

After Stuffing is Pr

Flatten Chicken Brea

Photo w/2 servings

Chicken Tenders Sepa

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mrsc543

juels

wynnebaer

lunasea

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trigger

sparow64

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gagagrits

Ingredients

3 lbs Chicken boneless skinless chicken breasts, flattened. (Please refer to the picture that I provided for an example)

2 lg shallots

4 garlic cloves

6 slices of prosciutto, chopped

1 cup Italian bread crumbs

1/3 cup fresh sage leaves, chopped

1 tsp. fresh thyme, chopped (use less if using dried thyme)

1 tsp fresh oregano, chopped (use less if using dried oregano)

3 tblsps chopped parsley

3 tblsps chopped basil

1/4 tsp red pepper flakes

1 cup Fontina Cheese

2 small vine sweet mini peppers, chopped

1 box chopped frozen spinach (squeeze out all liquid through a paper towel or cheese cloth). You can use fresh as well if you like.

2 1/2 cups chicken broth

salt and pepper to taste

garlic powder

Extra Virgin Olive Oil

2 tblsps unsalted butter

1 8 oz. box of white buttom mushrooms sliced

Directions

In a deep frying pan that has been heated coat the bottom with the olive oil and 1 tblsp. butter. Add the prosciutto and sautee' for about 3 minutes, stirring occasionally.

Next add the shallots and sautee' for about 4 minutes and then the chopped garlic. and sautee' for about 1 minute

Next add the following: chopped sage, thyme and oregano, salt and pepper and sautee' for about 1 minute then add 1/2 cup of the chicken broth to deglaze the pan and continue to cook on medium low heat for about 15 minutes. Next stir in the chopped parsley and basil and immediately remove from the heat.

Add the vegetable mixture to the bread crumbs. Then add the grated fontina cheese, chopped peppers, the chili flakes and mix thoroughly. Add 1 cup of the chicken broth to the stuffing mixture, enough to make sure that your stuffing is moist. (Please refer to my picture for an example). Set your stuffing aside and let completely cool. I put my stuffing in the refrigerator while I prepared the chicken breasts.

This is when I actually flattened the chicken breasts myself (you refer to the photo that I provided; however prior to flattening them, remove the tenders, this is the bonus part to the chicken breasts that you can use for another recipe, (smile). I used the flat side of the mallet even though the picutre shows the spiked side). (smile) Now season the inside of the flatten chicken breasts with salt, pepper and garlic powder.

Now you can get your chilled stuffing mixture and get ready to roll. If you used fresh spinach leaves then layer several leaves on first. If you used the frozen chopped spinach (after squeezing out all of the liquid), add about 1 tblsp. of the spinach to the chicken breast first and then 1 tblsp. of the stuffing, then roll up carefully and secure with a couple of toothpicks. After all of the breasts have been filled and rolled, season the outside of the roll with salt, pepper and garlic powder. You will have dressing left over and you will be using some of it later. :o)

Reheat the pan you sauteed your vegetables in for the stuffing and coat with the oilve oil and another tblsp of unsalted butter.

Brown the rolled chicken breasts on all sides to seal in the juices. Once browned on all sides, remove from the pan and set aside.

Add the remaining chicken broth to deglaze the pan, add the sliced mushrooms and cook for about 5 minutes. Add about an ice cream scoop of the left over dressing to the pan, stir to thoroughly mix and it will make a nice gravy. Next add the chicken breasts back to the pan and simmer on low to medium heat for about 30 minutes. At this point if you need to prepare other side dishes you can remove the pan from the stove top, cover it and put in a 300 degree preheated oven to keep warm. Or, you can do what I did and transfer everything into a large lasagna type baking dish, cover with foil and put in the oven until you are ready to serve. The chicken will be so moist and full of flavor because the herbs and spices continue to intensify.

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Comments

lunasea 9 months, 3 weeks ago said:
Judy hon - you have a total winner here! I love everything about it. The herb combo, the moist veggie-spinach-breadcrumb-proscuitto-fontina (*swoon*) stuffing - wow! How elegant and delicious. I love your side suggestions of red lentils and salad - and can't wait to try your meal out. I'll be back to stare hungrily at your pictures...heh. Great post as always - thank you!! :) ~Vickie

lunasea 9 months, 3 weeks ago said:
Your photos are gorgeous, Judy - lordy, they do make me SO hungry. Flagged you for beauty, too. Great job!! :)

linda2230 9 months, 3 weeks ago said:
Thanks Vickie, I appreciate your positive feedback and I hope my directions are clear. Most of my recipes are written in a summary format for me to follow. Writing them in a step by step format has been challenging. I have more recipes to add to the site, but it takes more time than I thought. :o) If you want the recipe for the red lentils, let me know.

sparow64 9 months, 3 weeks ago said:
Sounds great! Thanks for sharing.

linda2230 9 months, 3 weeks ago said:
You can use the left over stuffing for another recipe, say pork chops, stuffed cornish game hens, etc., use your imagination. The chicken tenders that are shown above, I seasonsed with creole seasoning and plan to use them in another recipe.

juels 9 months, 3 weeks ago said:
Thanks for sharing this delightful recipe! The pictures look so beautiful, it's making me drool! Love the stuffing here and the fact that you get leftover stuffing and tenders to use another time! Great job!

gagagrits 9 months, 3 weeks ago said:
This is just wonderful! The spinach and fontina, prosciutto all the good stuff I love, definitely a keeper!

trigger 9 months, 3 weeks ago said:
This stuffing is out of this world your step by step photos are wonderful and your instructions could not get any clearer. I could see this being served at a 5 star restaurant by the way you have presented it here.

Five forks and a big smile :)

wynnebaer 9 months, 3 weeks ago said:
Awesome...5..:)

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