Patrick Oconnell
Cheese-stuffed chicken is a versatile dish that can be grilled, baked, fried, or sautéed. It is a delicious, family-friendly recipe that is easy to prepare and lower in carbs. The chicken is stuffed with cheese and can be coated in a simple cheese cracker crust. The cheese options include cheddar, mozzarella, parmesan, feta, and cream cheese, and the chicken can be seasoned with salt, pepper, paprika, and garlic powder. The chicken is first seared in a skillet and then baked in the oven. It can be served with roasted garlic ranch potatoes, skinny baked breaded cauliflower, green beans, or a side salad.
Explore related products
What You'll Learn
Preparing the chicken breasts
First, you'll want to butterfly the chicken breasts. Place the chicken breast on a cutting board and use a sharp knife to cut through the side, but not all the way through, to create a pocket for the stuffing. You can also try slicing slightly higher than the midpoint and angling your knife down towards the bottom of the breast to give the filling a secure place to sit. If your chicken breasts are particularly thick, you can use a meat mallet to gently pound them and make them thinner. This will also help tenderize the meat, making it more tender and juicy when cooked.
Once you've butterflied the chicken breasts, fold them open and season the outer side with salt, pepper, and smoked paprika. You can also add other seasonings like garlic powder or chipotle powder to suit your taste preferences.
Now it's time to stuff the chicken. You can use a variety of cheeses, such as cream cheese, mozzarella, parmesan, cheddar, feta, or a combination of these. Simply place your chosen cheese filling on one side of the butterflied chicken breast, then fold the other side over to enclose the filling. You can use toothpicks to secure the chicken closed, but this is not necessary if you've cut the slit correctly and the filling is not too runny.
Finally, you can sear the chicken breasts in a skillet over medium-high heat to give them a golden-brown crust. Add butter or oil to the pan and cook each side for around 4-5 minutes. This step is optional but recommended as it adds colour and flavour to the dish.
Vegan Cheese: Cooking and Melting Tips
You may want to see also
Making the filling
To make a cheese filling for stuffed chicken, you can use a variety of cheeses, such as cream cheese, mozzarella, parmesan, cheddar, feta, or ricotta. Freshly grated or sliced mozzarella is recommended over the pre-shredded kind. You can also add other ingredients to the filling, such as spinach, garlic, sun-dried tomatoes, or bacon.
Ingredients:
- 4 oz of cold block-style cream cheese
- Mayonnaise
- 2-3 cloves of garlic, pressed
- Mozzarella
- Parmesan
- Freshly chopped spinach
- Salt and pepper, to taste
Preparation:
- In a mixing bowl, mash together the cream cheese, mayonnaise, and garlic with a fork until well combined.
- Stir in the mozzarella, parmesan, and chopped spinach until everything is evenly distributed.
- Season with salt and pepper, or other spices of your choice.
You can also try a sharper cheddar filling with a crispy cheese cracker crust. For this variation, you will need:
Ingredients:
- Sharp cheddar cheese
- Cheese crackers (such as Simple Mills Farmhouse Cheddar crackers for a healthier option, or Cheez-It crackers for a more indulgent choice)
Preparation:
- Crush the cheese crackers into crumbs.
- Mix the cheddar cheese with the cracker crumbs.
- You can add a pinch of salt to taste, but be aware that the crackers are already quite salty.
Delicious Frozen Cheese Manicotti: Quick and Easy Steps
You may want to see also
Stuffing the chicken
To make cheese-stuffed chicken, you'll first need to prepare the chicken breasts. If your chicken breasts are too thick, use a sharp knife to butterfly them down the center, then use a meat mallet to gently pound the meat to make it even thinner. This will make the chicken more tender and easier to roll.
Next, you'll need to create a pocket for the stuffing. Use a sharp paring knife to carefully slice into the side of each chicken breast. Angle your knife slightly downwards as you cut, to give the filling a secure place to sit. Be mindful that cheese melts, so some of the filling may melt out. You can use toothpicks to secure the chicken closed, but this is not necessary if you've cut the slit at the right angle.
Now, it's time to stuff the chicken. You can use a variety of cheeses for the filling, such as cream cheese, mozzarella, parmesan, cheddar, feta, or ricotta. You can also add other ingredients like garlic, spinach, sun-dried tomatoes, or bacon. Combine your chosen ingredients in a bowl, then gently stuff each chicken breast with the filling. Aim for just under 1/2 cup of filling per chicken breast.
Finally, sprinkle the top of the chicken breasts with salt, pepper, paprika, and any other desired seasonings. Your cheese-stuffed chicken is now ready to be cooked!
Slow Cooker Shredded Cheese: The Best Time to Add It
You may want to see also
Explore related products
Cooking methods
Cheese-stuffed chicken breasts are a versatile dish that can be grilled, baked, fried, or sautéed. The chicken can be stuffed with a variety of cheeses, such as cheddar, mozzarella, parmesan, or cream cheese, and can be paired with other ingredients like spinach, garlic, sun-dried tomatoes, or bacon.
Stovetop
To cook cheese-stuffed chicken on the stovetop, start by heating butter or oil in a skillet over medium to medium-high heat. Once hot, add the stuffed chicken breasts and sear for 2-5 minutes on each side until a golden-brown crust forms. Use two spatulas to gently turn the chicken. The chicken is then typically transferred to an oven to finish cooking, but it can also be cooked through on the stovetop.
Oven
Preheat the oven to 350-425°F (180-220°C). If using a skillet, ensure it is oven-safe, otherwise, transfer the chicken to a baking dish. Bake the chicken for 10-20 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C). For a crispier exterior, broil the chicken for an additional 1-2 minutes after resting, but be careful not to burn it.
Air Fryer
Grease an air fryer basket and add the stuffed chicken. Air fry at 200°C/400°F for 12 minutes, flipping the chicken halfway through. The chicken is cooked when the thickest part reaches an internal temperature of 165°F (74°C).
Reheating
Leftover cheese-stuffed chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for 2-3 months. To reheat, wrap the chicken loosely in foil and bake at 325°F (160°C) for 15 minutes, adding 2-3 teaspoons of water to the foil to keep the chicken juicy. It can also be reheated in a pan on the stovetop or in an air fryer.
Exploring Manchego: Cooking with Spain's Iconic Cheese
You may want to see also
Serving suggestions
When it comes to serving cheese-stuffed chicken, there are several options to consider. Firstly, it is important to let the chicken rest for a few minutes before serving to allow the juices to redistribute and ensure the dish is juicy and tender.
This dish is often served with mashed or smashed potatoes on the side, and roasted green beans. You could also serve it with a salad or pasta, or even in a wrap or sandwich.
For a simple, yet impressive presentation, place the chicken on a bed of mashed potatoes, with the green beans on the side, and perhaps a sprinkle of fresh herbs. If you want to get creative, you could also serve the chicken on a bed of creamy spinach, with a side of roasted vegetables or a fresh salad.
Additionally, you can experiment with different types of cheese and add-ons for the stuffing, such as sautéed mushrooms, bacon, feta, sun-dried tomatoes, or herbs. You could also try serving the chicken with a dipping sauce, such as a creamy garlic sauce or a spicy tomato dip.
For a more casual meal, serve the stuffed chicken breast in a bun with a side of crispy fries or potato wedges.
The Perfect Steak and Cheese Sub Recipe
You may want to see also
Frequently asked questions
If your chicken breasts are too thick, use a sharp knife to butterfly them down the centre, then pound them with a meat mallet to make them thinner.
You can use a combination of cheeses, such as cream cheese, mozzarella, parmesan, cheddar, feta, and ricotta. You can also add spinach, sun-dried tomatoes, garlic, mayonnaise, and chiles.
Put the filling on one side of the butterflied chicken breast, then fold over and secure with toothpicks. You can also use string to seal the chicken, but remember to remove it before serving.
You can cook the chicken in a skillet on the stovetop, in the oven, or in an air fryer. First, sear the chicken in a skillet over medium-high heat until golden brown. Then, bake in the oven at 350°F (180°C) for 35-40 minutes, or until the internal temperature reaches 165°F. For a crispier exterior, broil the chicken for 1-2 minutes before serving.
