Welcome!

I have a yummy but simple recipe for chicken saltimbocca. I will post it when I haven't had any wine before bed...

;)

Eileen

I lay a few sun dried tomatoes and maybe a basil leaf or two on the middle of the flattened breast, then a finger of cheese. Roll up and dip in flour, then egg and bread crumbs. If you hold it carefully you will not need to use toothpicks to keep it closed. Place in a greased baking pan, drizzle with melted butter and bake in a 350F oven, basting with butter until golden brown. Serve with pasta and marinara sauce.

This recipe is a winner and it's also low on the glycemic index for healthy dining!

SPINACH & PEPPER STUFFED CHICKEN BREASTS

Serves 4

2 TBS olive oil
2 chopped onions
1 clove garlic chopped finely
4 cups (125 grams) chopped spinach leaves
1 TBS chopped fresh leaves of mint
1/4 teasp herbes de Proven
1/2 teasp sea salt
1/2 teasp freshly ground black pepper
4 skinless, boneless chicken breasts 4 oz (125 grams) each

2 oz (50 grams) light Boursin cheese
1 TBS freshly grated parmesan
1 red pepper, seeded, quartered and roasted
1/2 cup (4 oz or 120 ml) white wine
1/2 cup (4 oz or 120 ml) chicken stock
2 x 15 ounce tins of chopped tomatoes
1/4 teasp crumbled strands of saffron
1/2 cup large-flake slow cooking porridge oats

1. Prepare red peppers and put into toaster oven or grill to roast. Chop spinach and set aside.

2. Heat 1 TBS of the oil in a large non-stick frying pan over medium heat and cook half the onion and all the minced garlic for about 5 minutes.
Add the spinach and cook a further 2 minutes or until wilted. Stir in the mint, herbes de Provençe and 1/4 teasp each of the salt and pepper.
Remove from pan and put all into a bowl to cool.

3. Place the chicken breasts on a cutting board between two sheets of cling film and beat with a mallet or rolling pin until they have spread and are about 1/4 inch
(5 mm) thick. (Here I trimmed the edges of each one to make more of a tidy rectangle and put the cut bits into a ziplock in the freezer.)

4. With a fork, mix the two cheeses into the spinach mixture to combine. Spread the filling mixture over the chicken breasts, nearly to the edges.
Cut the red pepper into strips and lay them across the filling.

5. Starting at the short end, carefully roll up the breasts and place them seam-side down on a large platter or cutting board. Sprinkle them with the rest of the salt and pepper.

6. Heat the remaining 1 TBS olive oil in a large nonstick frying pan over a medium heat. Cook the remaining onion about 5 minutes, then add the wine, chicken stock, tomatoes,
saffron and a little more seasoning. Simmer on low heat, covered for about 8 minutes, then add the oats and stir.

7. Place the rolled chicken breasts on top of the sauce in the pan and continue to simmer, covered, for 20 - 25 minutes or until the chicken is completely cooked through.

8. To serve - place the chicken on a plate and spoon sauce around and over the top.
Serve whole if rolls are small, or even better - slice them thickly with a sharp knife to display the colourful filling.

Source: Adapted from Rick Gallop's GI Diet Green-Light Cookbook

SharonCb

I take a chicken breast, flattened, spread a bit of boursin, then spread a sauteed spinach/garlic mixture on top, and finally add a slice of prociutto. Roll it up, tie with string and bake at 350 for a half hour or so. You can add a bit of broth to the bottom of the pan and over the chicken.
Very easy and elegant looking when cut into spirals.
Jo

Hi Jova and welcome!

This has been a favourite of ours for many, many years. Lovely served with asparagus or fresh green beans and a twice baked potato.

Chicken Cordon Bleu

4 Skinless Boneless Chicken breasts
Dijon mustard
4 thin slices Of deli ham
4 thin Slices Of Gruyere or Swiss Cheese
1/2 Cup flour
Salt and pepper
1 Cup bread crumbs
2 eggs
1/4 Cup milk
Olive oil

Preheat oven to 350. Gently pound the breast to 1/4 inch thick.

Spread Dijon mustard over each breast. Top each breast with a slice of cheese and a slice of ham, spread ham with a bit more mustard. Fold the chicken breast in half and secure with a toothpick (or you can lay another breast on top and secure with tooth picks)
Season the flour with salt and pepper. Lightly beat the milk and eggs. Place the flour on one dish, egg on another and breadcrumbs on a third.Coat the chicken with flour, then dip in the egg mixture, then in the bread crumbs.

Heat saute pan on medium high, add olive oil, lower heat to medium. Gently brown the chicken breast on both sides. When golden place in oven and cook until done, about 20 minutes.

Jova123, Ask and you shall receive--aren't these folks the best!

Here is another recipe for Chicken Cordon Bleu. It's Marilyn's recipe, super easy and super delicious!

Chicken Cordon Bleu
(posted by Danain)

4 skinless, boneless chicken breast
1 cup Italian seasoned bread crumbs
4 slices Swiss cheese
4 tablespoons butter
4 thin sliced smoked ham
1/2 cup chicken broth
1/4 cup all-purpose flour
1 cup heavy whipping cream
1 egg; beaten
salt, pepper & garlic powder

Pound chicken breast to ¼-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam.

Place 1 tablespoon butter on each piece of chicken. Bake at 350° for 35 minutes until juices run clear.

Meanwhile, in a saucepan, reduce broth by half over medium heat; add cream and simmer over low heat until thickened; season to taste with salt, pepper and garlic powder. Pour over chicken.

Linda

chicken cordon bleu can be kicked up with provolone (gruyere, hm, I'll have to try that too!) and pancetta instead of swiss and ham. It's an added dimension that makes it even better.

And there's always Chicken Kiev...same technique as Cordon Blue...but you stiff the flattened chicken breast with a stick of compound butter ( usually parsley and tarragon, but other combinations work too) roll up and dip in egg, crumbs and fry.

And I make a combo or chopped spinach, finely chopped mushrooms, sauteed with garlic and onion, blue cheese added unti it just melts and combines with the spinach etc....then chill the mixture, place on the chicken, roll up and egg and crumb and either deep fry or bake.
Linda C

Chicken Saltimbocca

* 4 skinless, boneless chicken breast halves, pounded to about 1/4" thick (I pound between sheets of plastic wrap)
* 4 large slices thinly sliced prosciutto
* 1/3 cup unsalted butter
* 4 slices provolone cheese
* ground sage
* freshly ground pepper
* 3/4 cup dry vermouth
* shaved Parmesan and fresh sage leaves (optional, for garnish)

Place pounded breast halves flat on prep surface. Place a prosciutto slice and a then a provolone slice on breast half. Roll up like a jelly roll. Chicken should stick to itself. It not, secure with a toothpick or two. Sprinkle with ground sage and fresh ground pepper until they look well "dusted" but not completely covered.

Over medium heat, melt the unsalted butter. Sauté chicken roll-ups, begin with seam side down, until golden brown. Turn to do all sides. Do in two or more batches, do not crowd. When browned and cooked through, place in a covered dish in a warm oven while you make the sauce. Leave the bits of chicken, cheese, herbs, etc. in the pan with the butter. Deglaze with the vermouth and over medium/low heat reduce
by half.

Pour vermouth reduction over roll-ups on the plate. Garnish with Parmesan and fresh sage leaves.

Welcome Jova. YOu can pretty much stuffed or roll a chicken breast around any filling of our choice.

I stuffed boneless chicken breasts with fresh asparagus and goat cheese. Browned them in a little butter, add a little chicken broth, garlic to the pan, cover and simmer until done. Reduce the liquid and add a little cream to the pan. You can season the sauce with fresh herbs too. Thyme or Sage.

Another favourite is this recipe for chicken breasts stuffed with Mushroom Duxelles. Rather than wrap the chicken around the filling, the filling is spread under the skin of boneless chicken breasts.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Breasts With Mushroon Duxelles
======================================
Source: Lucy Waverman

This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking.

6 Dried mushrooms
1/2 cup boiling chicken broth
2 tablespoons butter
4 shallots
8 ounce fresh mushrooms finely chopped
1 teaspoon dried tarragon or basil
3 tablespoons fresh bread crumbs
1/3 cup whipping cream
3 Tablespoons finely chopped fresh parsley
Salt and freshly ground pepper to taste
6 single boned chicken breasts, with skin on.

Sauce

1/2 cup chopped onions
1/4 cup dry red wine
1/2 cup mushroom-soaking liquid
3 cups chicken stock
2 tablespoons port or Madeira
1 tablespoon cornstarch
1 tablespoon cold water
salt and fresh ground pepper to taste.
. 1.
Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the
mushrooms, reserving the soaking liquid and the mushrooms
separately.Chop the mushrooms.

2.
Preheat the oven to 375°F

3.
Heat the butter in a frying pan over medium-high heat. Add the
shallots and dried and fresh mushrooms. Saute until all the liquid has
evaporated, stirring occasionally, about 4 minutes. Stir in the basil
or tarragon, bread crumbs, cream and parsley. cook until the cream has
reduced and the filling is thick. Season with salt and pepper.

4.
Divide the filling in six portions. with your fingertips, make a
pocket between the skin and the flesh of each chicken breast. Stuff
the filling under the skin of the chicken breasts. Season the breasts
with salt and pepper and place in a buttered baking dish large enough
to hold the breasts in one layer.

5.
Bake for 30 or 40 minutes, basting occasionally, until the juices run
clear.

6.
To make the sauce, in a frying pan, combine the onions and wine. On
high heat, bring to a boil and reduce until you have 1 tablespoon of
liquid.

7.
Pour in the mushroom liquid, reduce to 2 tablespoons and then add the
chicken stock and continue to boil until the stock is reduced by half.
Add the port and simmer for another 2 minutes, or until the sauce is
smooth and strongly flavored.

8.
Combine the cornstarch and cold water and stir into the sauce,
simmering until the sauce thickens slightly, about 2 minutes. Season
with salt and pepper and add any juices from the chicken. To serve,
pour the sauce over the chicken breasts.
-----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Another favourite stuffing using Sausage in the mix.
You can bone out a whole chicken or just use boneless chicken breasts.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken - Deboned Stuffed Chicken
==================================
Note: A Boned out Three pound chicken will feed 6 nicely.

1 3 pound chicken
or 4 Whole Chicken Breasts (not
singles

3 cups Fresh Bread - Crumbled
1 small onion
1 clove garlic
1/4 pound of Sausage (I usually use one Italian Sausage)
1/4 pound of mushrooms
1 teaspoon dried thyme or
2 teaspoons of fresh
1 egg
Butter
Chicken Broth
Salt and pepper to taste

Sauce

1/2 cup White Wine
1 cup Chicken Broth
1 onion
2 small tomatoes
1 garlic clove
. Bone out whole chicken or if using just the breasts bone the breasts
but leave them whole. DO NOT REMOVE SKIN Save bones.

Saute onion, and garlic in butter. Add sausage, (if using link take
meat out of casing), add sliced mushrooms and saute. Season with
thyme,salt and pepper and mix in coarsely crumbled bread. Add chicken
broth to moisten. Add egg.

Stuff chicken,(or breasts) and sew up with unwaxed dental floss.

Preheat oven to 375°.

Place bones in shallow roasting pan and place chicken on bones. Roast
for 30 minutes and then add one coarsely chopped onion, and two
coarsely chopped tomatoes,and the garlic clove to the pan. Pour in
1/2 cup of white wine and 1/2 cup of chicken broth. Chicken should
sit above liquid resting on the bones. Continue roasting for another
30 to 45 minutes or until chicken is cooked. (note: Breasts take the
less time)

When cooked remove chicken to board to rest and remove bones from pan.
Skim excess fat from pan juices add the remaining 1/2 cup of chicken
broth and pour contents into blender. Puree to make sauce.

To serve,

Remove dental floss (comes out easy with one little pull).

Slice breasts into nice rounds and place 3 or 4 slices on each plate.
If using the whole chicken, also slice in to 1/2 inch slices and place
one to two on each plate. Drizzle with sauce.

WOW !! I didn't expect such a big response. These sound great and I really appreciate the warm welcome and the many recipes.

This is a great site.

Jova 123, this recipe isn't for a stuffed chicken breast but a lighter dish that is excellent:

Chicken Bruschetta
Marinate chicken boneless chicken breast ( I use the Sharp Vinaigrette recipe)
Heat grill to medium.
Place a sheet of aluminum foil on half of the grill.
Grill chicken breasts for 6 minutes on the side without the foil.
While the chicken is grilling mix up the brushetta mixture. I winged this! I used about 3/4 cp. Low fat mozzarella cheese, 1/2 cp/ Parm. cheese, 1 roma tomato diced, 1 clove of garlic minced, about 2 Tbsp. of olive oil and about 1/2 cp. of fresh basil chopped. Mix all together.
Turn chicken after about 6 minutes and place grill side up on foil. Top chicken breast with brushetta mixture, close lid and grill about 8 more minutes.
I served it with a fresh green salad and fresh whole wheat pasta.

NOTE: This is excellent cold the next day for lunch!!!

I triple this recipe, package and freeze it in individual packets, ready for use. Can be used to stuff a chicken, as a stuffing for flattened chicken breasts rolled around it or excellent rolled in fish fillets.

PARSLEY STUFFING
From THE MARTHA'S VINEYARD COOKBOOK by King and Wexler.

Place in food processor:

1 1/2 cups soft bread crumbs preferably made from day-old French or Italian bread.
1 cup parsley leaves (Italian type is best)
1 medium onion, large dice
1 teaspoon ground sage ( a little more if fresh is used)
1/2 teaspoon salt
Freshly ground pepper to taste
Juice of 1/2 lemon
1 teaspoon soy sauce
2 tablespoons melted butter or vegetable oil (Note: you will need several tablespoons more melted butter to grease casserole and baste chicken.)

Pulse ingredients until combined and even in texture. Flatten chicken breasts. Spoon stuffing in each breast and roll up. Butter bottom of casserole and add 4 tablespoons of white wine. Add rolled chicken breasts. Brush them with melted butter. Cook covered tightly at 350 degrees until internal chicken temperature registers 180 degrees.

Welcome Jova!

Fiesta Chicken Kiev
serves 2

1/2 cup + 2 teaspoons butter
2 teaspoons Kraft Old English Sharp Cheddar Cheese Spread
1-1/2 teaspoon minced onion
1 teaspoon chopped green chilis
2 skinless, boneless chicken breasts
1 cup crushed Cheeze-it crackers
2 tablespoons Taco seasoning mix
Mix 2 teaspoons butter, the 2 teaspoons Kraft Old English Cheese Spread, the onion and green chilis. Separate into two equal size mounds and freeze.
Pound chicken breasts to 1/8 inch thickness. Place one mound of the frozen cheese-butter mixture in the center of each chicken breasts and roll up. Tie with string or use toothpicks to hold together. Melt the remaining 1/2 cup butter and roll chicken in it, coating well.
Mix the crushed Cheeze-its and Taco seasoning mix together in a shallow bowl. Roll the buttered chicken in the mixture. Place chicken in a greased microwave safe dish and depending on size of breast cook three to four minutes in the microwave on high.
Serve and enjoy. Be sure to sop up all escaped juices!

This one is not attractive to look at but it sure is good:

Stuffed Chicken Breasts

Adapted from "San Francisco a la Carte"

6 whole chicken breasts (halved skinned and boned)
½ cup fresh lemon juice
8 oz cream cheese (do not use fat free)
1/3 cup chopped green onions
½ teaspoon dried tarragon
½ teaspoon salt
12 slices bacon

Preheat oven to 350. Pound chicken carefully between two pieces of plastic wrap to flatten. Dip into lemon juice. Combine cream cheese, onions, tarragon, and salt. Place approximately 2 tablespoons of this mixture on each piece of chicken. Roll chicken around mixture, tucking ends in. Wrap a piece of bacon around each breast and secure breast and bacon with string or toothpicks. Place in a shallow, buttered baking dish and bake uncovered for 30 to 40 minutes.

OMG AnnT doth I see a dreaded carrot adorn thy plate?

I like flattened chicken breasts because I just love beating my meat

Welcome Jova to THE BEST forum on GW

Here's another for your collection:

BRONX FIREHOUSE STUFFED CHICKEN BREASTS

4 large boneless chicken breast halves
1 small bag fresh spinach
1 cup loosely crumbled feta cheese
2 Tblsp. olive oil combined with 1/4 tsp. garlic powder
2 Tblsp. butter
toothpicks

Pound chicken breasts flat. Sauté spinach in olive oil and garlic for 4 minutes. Spread spinach equally over chicken breasts. Sprinkle 1/4 cup feta cheese over spinach. Roll chicken breasts closed and seal firmly with toothpicks.
Slightly brown chicken breasts on all sides in butter. Place breasts in ungreased baking dish with tight lid and bake covered for 1 hour at 350° F. (Do not add liquid; will make own).

Gravy for chicken breasts:
1 cup fresh mushrooms
2 Tblsp. butter
1 Tblsp. flour
3/4 cup chicken broth

Sauté mushrooms in butter. Add flour, stirring until well coated. Add chicken broth and simmer until thickens. Pour over chicken breasts to serve. Serves 4.

Just so long as you don't beat someone else's meat Jessy!

Aw Bev you just bummed out DH

LOL! DH and I are laughing!

I kind of feel like Barnmom...later i'll post!