Patrick Oconnell
Chicken breasts stuffed with cheese are a popular dish, with recipes including cheddar, mozzarella, parmesan, feta, and cream cheese. This is a versatile dish that can be customised with your favourite cheeses, herbs, and even bacon. The chicken is often coated in breadcrumbs or a gluten-free cheese cracker crust, then baked in the oven. This is a quick and easy meal to prepare, perfect for a weeknight dinner or to serve to guests.
| Characteristics | Values |
|---|---|
| Cheese | Cheddar, Parmesan, Mozzarella, Cream Cheese, Feta |
| Other ingredients | Spinach, Sun-dried Tomatoes, Garlic, Bacon, Italian Seasoning |
| Crust | Gluten-free Cheese Crackers, Panko Breadcrumbs |
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What You'll Learn
- Chicken breasts stuffed with cheddar cheese
- Chicken breasts stuffed with mozzarella and parmesan cheese
- Chicken breasts stuffed with spinach and cheese
- Chicken breasts stuffed with cream cheese, parmesan cheese, feta cheese, baby spinach, and sun-dried tomatoes
- Chicken breasts stuffed with two kinds of cheese and garlic
Chicken breasts stuffed with cheddar cheese
To make this mouth-watering dish, preheat your oven to 375°F. Place a chicken breast between two sheets of plastic wrap or parchment paper on a cutting board. Use a meat mallet to gently pound the chicken breast until it’s about 1/4 inch thick. Season the chicken breast with garlic powder and pepper.
Next, stuff the chicken breast with cheddar cheese. You can also add other ingredients to the filling, such as spinach, onion, and garlic. If you want to get creative, you can even add herbs or a little bacon to the filling.
Finally, coat the stuffed chicken breast in a simple gluten-free cheese cracker crust. Brown the chicken on the stovetop, and then bake it to perfection in the oven.
This recipe is a fun and tasty twist on traditional chicken breasts and is sure to be a hit with everyone at the dinner table.
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Chicken breasts stuffed with mozzarella and parmesan cheese
For the filling, mix together shredded mozzarella and grated parmesan cheese. You can also add fresh garlic and Italian seasoning to the cheese mixture for an extra kick of flavour. Don't be afraid to get creative and add your favourite herbs and spices to the filling. Once you've stuffed the chicken breasts with the cheese mixture, secure the filling with toothpicks to prevent it from falling out during cooking.
Coat the stuffed chicken breasts with Panko breadcrumbs for a crispy texture, or try a gluten-free cheese cracker crust for a unique twist. Bake the chicken in the oven until cooked through and golden brown. Serve this delicious dish to your family or guests, and enjoy the juicy, flavourful chicken with the melted cheese oozing out.
Feel free to experiment with different types of cheese, such as cheddar, cream cheese, or feta, to create your own signature stuffed chicken breast recipe. You can even add spinach, sun-dried tomatoes, or bacon to the filling for a more substantial meal. Enjoy the versatility of this dish and impress your taste buds with every bite!
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Chicken breasts stuffed with spinach and cheese
To make chicken breasts stuffed with spinach and cheese, you will need to butterfly your chicken breasts by slicing them horizontally through the middle, stopping just before they are cut in half. Sprinkle the outside with salt, pepper, and smoked paprika. In a small bowl, mix together the cream cheese, parmesan cheese, feta cheese, baby spinach, and sun-dried tomatoes. You can also add garlic to the mix.
Next, stuff the chicken breasts with the filling, using toothpicks to hold everything in place. Don't worry if some of the filling falls out. You can also coat the chicken breasts in a simple gluten-free cheese cracker crust, or Panko breadcrumbs, before baking them in the oven.
This recipe is easy to customise. You can swap in your favourite cheeses, add herbs to the filling, or even add a little bacon if you're feeling decadent.
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Chicken breasts stuffed with cream cheese, parmesan cheese, feta cheese, baby spinach, and sun-dried tomatoes
To make this recipe, you'll first want to butterfly your chicken breasts by slicing them horizontally through the middle, stopping just before they're cut in half. Then, mix together your cream cheese, parmesan cheese, feta cheese, baby spinach, and sun-dried tomatoes in a small bowl. Stuff the chicken breasts with this filling, using toothpicks to hold everything in place. Don't worry if some of the filling falls out—it will still taste delicious!
You can also add your own twist to this recipe by adding herbs to the filling or even a little bacon. If you're looking for a crispy coating, coat the chicken in breadcrumbs or a gluten-free cheese cracker crust before baking.
This recipe is a great option for a weeknight dinner as it's quick to make and will satisfy everyone at the table.
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Chicken breasts stuffed with two kinds of cheese and garlic
To make this dish, you'll need to butterfly your chicken breasts by slicing them horizontally through the middle, stopping just before they're cut in half. Sprinkle the outside with salt, pepper, and smoked paprika. In a small bowl, mix together your chosen cheeses, along with any other ingredients you'd like to add, such as spinach, sun-dried tomatoes, or garlic.
Stuff the chicken breasts with the filling, using toothpicks to hold everything in place. Don't worry if some of the filling falls out. You can then coat the chicken in a simple gluten-free cheese cracker crust or panko breadcrumbs for a crispy texture.
Bake the chicken in the oven until it's cooked through and the cheese is melted and bubbly. This dish is sure to be a hit with everyone at the table and can be customised to your taste preferences.
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Frequently asked questions
Parmesan, mozzarella, cheddar, feta, and cream cheese are all good options.
Yes, spinach, garlic, onion, sun-dried tomatoes, and herbs are all good additions.
First, butterfly the chicken breast by slicing it horizontally through the middle. Then, season the outside with salt, pepper, and smoked paprika.
Panko breadcrumbs, or a gluten-free cheese cracker crust are both good options.
It depends on the recipe, but it can take as little as 30 minutes.
