Oven Roasted Stuffed Chicken Breasts Recipe

I voe this recipie! I change it a bit by doign the following: I add garlic that I chop and fry in olive oil..and put it in the mixture instead of just putting the oil they call for straight in. I use skinless boneless breasts and butterfly them instead the ones with skin. Then I will just roll them and use a toothpick or two to keep them shut! I serve it with risotto and salad..it's a great meal!

OK...I changed this up a lot so I'm not sure if my rating should count! I had some bone-in, skin on chicken breasts that I didn't know what to do with and came across this receipe. Instead of using the stuffing mixture listed, I opted for traditonal stuffing mix made of 6 slices of bread shredded, 1 stalk of celery finely chopped, 1/4 of a small onion onions finely chopped, 1/2 a granny smith apple finely chopped, 1 tsp sage, 1 tsp rosemary, 1 tsp thyme, 1 egg, splash of milk, salt and pepper to taste. This was more than enough to fill 2 very large (1 lb) chicken breasts. I seasoned the skin with salt, pepper, paprika and some oil (butter is prefered though). I followed the cooking directions and baked at 350 for 1 hour (because they were so huge!). They were fabulous!! Thanks for the idea!

I made this twice and the first time it was too dry. The second time I added bread crumbs only to taste, and stopped when it was a good consistency (at least 1/4C though). I also threw in some freshly cooked spinach, but overall I don't feel the spinach added *too* much, it was still nice. Be careful not to over chop the walnuts because if you ask me it overwhelms the other textures too much when you have as much finely chopped as the recipe calls for. It's also good to spread any extra ricotta/etc filling on top of the chicken before baking.

I liked the idea of this but didn't have the correct ingredients so I substituted the same amts of: feta instead of ricotta, pine nuts instead of walnuts and basil instead of oregano. Used seasoned bread crumbs – everything in the recipe measurements. Ohhh my gosh, best stuffed chicken EVER! Pounded the chicken very thin so baked at 375 for only 25min before topping each breast with a tbs of reserved stuffing and then broiled another 10 min until it had melted and browned…looked perfect! Next time I may cut the pine nuts back a bit, I love them but it may be too much for some. Thanks for an easy great recipe!!!

this dish tasted as good as it looked. I deboned the skin-on breasts myself. Mixing the stuffing I found it a little dry so added just a bit of milk to help. Was easy to stuff under the skin and it browned and crisped up nicely. I didn't think I would like the walnuts but they were perfect for crunch and not strong as walnuts can be. I might sub pecans sometime. From some of the reviews I was afraid it might be a little bland so I sprinkled the underside with a light dusting of poultry seasoning and rosemary. This is great as written but I feel that seasoning the underside really makes it outstanding Thanks for the recipe!

This was amazing!! I dont care too much for ricotta so I subed cream cheese, added the panko to that and a little salt and pepper. Butterflyed the chix, Stuffed, Rolled and secured. I seasoned with salt and pepper, and dusted with a little panko, and then used turkey bacon to wrap around. about 2 per piece. Cooked 425 for 20 min, came out perfect!! Dont forget to add some olive oil to your chicken and cover or itll dry out. Took off the lid and broiled it for another 5 to get it crispy.

I thought this was fine for a clean-the-fridge type meal. It smelled great and my chicken was plenty moist. I just felt it needed some sort of sauce, like a light bechamel. I used 2 chicken breasts cut horizontally into 4 cutlets. My filling was 1/2 C ricotta, 1/2 C parmesan, 1/4 C panko, 1 tsp italian seasoning, 1 tsp lemon zest, a couple tbsp toasted pine nuts, a couple chopped olives, and one pressed garic clove. I filled the cutlets with half the filling - reserving the rest for later - and secured the rolls with a toothpick. I put about a tbsp of olive oil in the bottom of my baking pan, using a brush to spread it around. I placed the rolls in the pan and further brushed the oil onto them. Salt and pepper over the rolls, then pressed more panko on top. Baked uncovered at 350 for 30 minutes, then topped with the reserved filling and broiled for 5-10 minutes until nice and toasty. Served with quinoa made with chicken broth and a touch of lemon juice, and tossed with lemon zest, parsley, and toasted pine nuts.

This recipe was a hit with my entire family--even my 5 yr. old picky eater. I would definately make it again. It's good enough for company for sure! I made some changes based on other reviews and using what I had on hand. Instead of boneless chicken, I used bone-in chicken (which I recommend trying), replaced ricotta for cottage cheese, and used pecans instead of walnuts (chopped fine). Based on other reviews, I sauted 2 garlic cloves in olive oil, added about half to cheese mixture and used the rest to brush the chicken. After I brushed the chicken with oil, I added salt, pepper, plain bread crumbs, basil, and oregano on top of the chicken. It came out moist and delicious!

This was hit with my family. What a great way to liven up chicken, which can be so boring! I used skinless breasts, flattened them and secured the stuffing with toothpicks. Everyone agreed that it could have used less oregano and more bake time. But overall, the chicken was moist and tender. The stuffing turned out wonderful. I had a lot left over, so I just sprinkled the rest on top of the breasts and it came out nice and golden brown. Perhaps sun dried tomatoes? Different cheeses? There's so much you could add on to this recipe. I paired tender baby carrots, warm apples, and big crescent rolls with this to make it a meal.

very good have made this recpie before will make it again, Only I dont measure anything I put it on trill it looks good to me. Rub chicken with butter add salt & pepper to taste and Garlic. stiffung is prepared to the recpie. bakes uncovered 45 min at 350 covers and bakes another 20 min . turns out moist. & tender my family loves it.

very good have made this recpie before will make it again, Only I dont measure anything I put it on trill it looks good to me. Rub chicken with butter add salt & pepper to taste and Garlic. stiffung is prepared to the recpie. bakes uncovered 45 min at 350 covers and bakes another 20 min . turns out moist. & tender my family loves it.

Such a WIN! 🙌

Bro, I feel unstoppable after eating this.

I’m finding it hard to even give it a 2 star. Very bland, please only serve this to people you don’t want coming for dinner

My husband loves this dish!, and it's so easy!

I had skinless breasts so pounded them thin then rolled around the filling. It as nice, but I found the filling a tad dry and felt it was missing something. It did go down well with rice and a plum sauce. Might tinker with this one to see if I can improve it.

I make these at least twice a month---This is soooo delicious--!!I purchase large breasts with ribs, so I get at least 3 meals out of them--First(yum!!) from the oven, 2nd--a chicken sandwich, 3rd--left out to left-over,---- chicken salad---!!--I use cottage, a bit of onion, olive garden chopped , sweet pepper, diced and a bit of chopped jalapeno--

Really good! Will make again & add use maybe seasoned bread crumbs though.

Tweaked to remove skin... also did not use nuts, but the end result was very tasty, and with a simple spritzing of olive oil over the breadcrumb mixture before baking, we ended up with a very tasty and appetizing main.

These came out very well. I used skinless breasts that I then cut open and made a pocket inside. Very easy to make and good to eat.