- Nonstick cooking spray
- 210 - ounces skinless, boneless chicken breast halves
- 3/4 teaspoon dried basil, crushed
- 2tablespoons snipped oil-pack dried tomatoes
- 2 clovesgarlic, minced
- 1/8 teaspoon ground black pepper
- 1/3 cup Italian-seasoned dry bread crumbs
- 1 egg
- 3/4 cup shredded part-skim mozzarella cheese (3 ounces)
- 1/2 cup marinara sauce
- Snipped fresh basil (optional)
MethodLine a shallow baking pan with foil and lightly coat with cooking spray; set aside. Trim any remaining fat from the chicken breasts. Halve each chicken breast half. Place each portion between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly from center to edge of each portion to make a rectangle about 1/8 inch thick. Remove and discard plastic wrap. Sprinkle 1/4 teaspoon of the dried basil over chicken pieces.
Recipe TipServe-With Idea: Serve with sauteed zucchini slices and cooked pasta or toasted baguette slices.
"Spinach and cheese stuffed into boneless, skinless chicken breasts.Serve with rice, noodles, or a great Greek salad!"
- 1/2 cup mayonnaise
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/2 cup crumbled Feta Cheese
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended.Set aside.
- Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
- Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
"Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat."
- 3 tablespoons Olive Oil
- 1 tablespoon minced onion
- 1 clove crushed garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon ground sage
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
- Turn chicken breasts in sauce to coat thoroughly.Place skin side upin a shallow baking dish. Cover.
- Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes.Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
"Chicken stuffed with celery, squash, onion, green pepper and cheddar cheese."
- 1 tablespoon butter
- 1/2 cup finely diced acorn squash
- 1 green Bell Pepper, diced
- 1 small onion, finely diced
- 1 stalk celery, chopped
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium skillet, melt butter or margarine. Add the squash, green bell pepper, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat, add cheese and mix together.
- Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in flour to coat completely, and brown coated chicken in skillet.
- Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.